Rhode Island Hot Wieners
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
Total TimePrep: 15 min. Cook: 50 min.
- 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
- 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.
Nutrition Facts1 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.
Originally published as Rhode Island Hot Weiners in Taste of Home June/July 2014
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