Prep 10 mins
Cook 50 mins
this is yummy, give it a try on your next wieners
- 14.79 ml canola oil
- 946.36 ml thinly sliced onions
- 14.79 ml minced fresh garlic
- 14.79 ml flour
- 226.79 g red tomato sauce, smooth not chunky
- 226.79 g water
- 29.58 ml corn syrup
- 14.79 ml vinegar
- 2 bay leaves
- 2.46 ml dry mustard
- 0.59 ml cayenne pepper
- 0.25 ml ground cloves
- Saute the onions and the garlic in oil, simmering, about 15 to 20 minutes, until tender, not brown.
- Add the flour and stir and cook at least one minute.
- Add remaining ingredients, cover and simmer 50 minutes.
- If its getting too thick, add a touch more water.
- Remove bay leaves.
- Serve on those next bbq hot dogs, with another slather of mustard on top.
- Yesterday I did make another batch with the cloves added , and I really enjoyed it, so give the cloves a chance if you are not a clove user, it brings out all the flavours of the onions and sweetness and tartness.
Followed exactly and was wayyy to bland for me. But i grew up in SD and haven't had this before. Sounded super but just not my cup of tea.
This was way too bland for my taste. I did use safflower oil instead of canola oil, due to what was on hand. Otherwise, I followed the recipe to a T with the exception of using a 15 oz. can tomato sauce. (I tasted before adding the extra tomato sauce, and felt the recipe would tolerate the extra sauce, which it did.) I served the hot dogs plus sauce on mashed potatoes, topped them with brown grainy mustard, ketchup, and horseradish sauce. Without the toppings, it was a total blah. With them, it was OK. There won't be a next time for this one, but it could be kicked up a notch with some horseradish and ketchup. I might try to modify this for my more spicy taste buds in the future, but probably not. I'll just look for something else with more kick.
I'm a NYer, and I was missing street faire, so I tried this recipe out....YUM! You hit it on the nail, and Chef #219216 thanks for the helpful comments. PS. I used olive oil instead of canola & didn't have dry mustard, but it still came out awesome...I also added a little Goya sazon for a added kick of flavor.