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Prep 10 mins
Cook 1 hr
Not tomato based and so close to what our local famous Hot Dog joints offer (here in Toledo it's Nettie's and Rudy's)! Passed along from my Uncle Bob who knew the owner of a local Hot Dog joint in the early 50's. Let me know what YOU think because I think it's GREAT! Freezes well and since a little goes a long way, I suggest freezing in smaller containers so you have it on hand when needed. Also makes a great gift for the chili dog lovers you know! Update 6/2013. Though I've stayed true to this recipe, I tried adding ground cloves and found it added another level of flavor that we enjoy even more than the local "Dog Joints" make. Simple change so if you make this regularly, give it a try!
- Put the all ingredients in a saucepan and add all spices. Before heating, stir into a paste.
- Bring to a boil, then reduce heat and simmer for one hour or until liquid is reduced to your liking.
- If you use very lean meat to avoid cholesterol, add a tablespoon or two vegetable oil (I don't suggest olive oil). It’s the oil that brings the flavor to the tongue!
This by far is the closest recipe that i have tasted to the real thing that i remember when i was a kid.Wow this sure is a keeper,thanks Rich Mann for sharing.
This is an authentic recipe according to my taste buds. I have used the original version since 2010, omitting the cayenne pepper and adding 1/2 tsp of cinnamon and 1 tsp of dried mustard. Cloves should be a great addition to this recipe. I freeze my batches in Glad Mini Rounds (4oz) containers. Each container holds enough sauce for 4 hot dogs. Great work Rich!!!