Rhode Island Hot Wieners Recipe

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Rhode Island Hot Wieners Recipe
Rhode Island Hot Wieners Recipe photo by Taste of Home
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Rhode Island Hot Wieners Recipe

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Many Rhode Islanders spell wiener with an “ei” and serve theirs “all the way” with meat sauce, mustard, onion and a sprinkle of celery salt. —Karen Barros, Bristol, Rhode Island
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1 medium onion, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon ground mustard
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 pound ground beef
  • 1/4 cup water
  • 8 hot dogs
  • 8 hot dog buns, split and warmed
  • Toppings: yellow mustard, finely chopped onion and celery salt

Directions

In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef; cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes.
In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired. Yield: 8 servings.
Originally published as Rhode Island Hot Wieners in Taste of Home June/July 2014

Nutritional Facts

1 hot dog (calculated without mustard and celery salt): 447 calories, 29g fat (12g saturated fat), 75mg cholesterol, 803mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 20g protein.

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  • 1/4 cup butter, cubed
  • 1 medium onion, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon ground mustard
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 pound ground beef
  • 1/4 cup water
  • 8 hot dogs
  • 8 hot dog buns, split and warmed
  • Toppings: yellow mustard, finely chopped onion and celery salt
  1. In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef; cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes.
  2. In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired. Yield: 8 servings.
Originally published as Rhode Island Hot Wieners in Taste of Home June/July 2014

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ahmom User ID: 3426126 201053
Reviewed Jul. 3, 2014

"good"

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