Prep 20 mins
Cook 2 hrs
This is a copykat recipe I found on another internet site. I am not a hot dog fan but with Hoffman's German Franks and this hot sauce, I actually like them. I had tried making a copy of Rudy's sauce on my own, but this recipe tastes exactly the same as the one found at Rudy's on the shore of Lake Ontario just off the Oswego college campus.
- 1 lb ground beef
- 1 large onion
- 8 ounces tomato sauce
- 2 cups water
- 1 teaspoon thyme
- 1 teaspoon celery seed
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon salt
- 3 tablespoons chili powder
- 1 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon dry mustard
- Simmer onion and meat in a sauce pan until meat is in fine pieces.
- Drain, transfer mixture to a food processor and pulse until finely ground.
- Return meat mixture to pan, add remaining ingredients and simmer an additional 2 hours.
- I always make a double batch and freeze some. This always goes in the camper with us.
I grew up in Wellsville NY and my parents owned a bakery down the street for 10 years. I delivered the rolls to The Hot when I was young. My good childhood friend is a Rigas so I am pretty attached to the restaurant. One thing I have to say is that at Texas Hot they ask you if you want the hot dog with or without onions. The onions do not go in the sauce. They are chopped up very small, heated then added last to the hot dog before it is served. Other than that, definately not the exact recipe but what can you expect It's a secret, trust me.
As a PA native I too was amused when I lived in Texas that they had never heard of this. It's is great sauce, very similar to the one passed down to me by my mother. At the top, she had written, "The Greeks Original Secret Recipe". PA and NY have lots of "Texas" Hot Dog places and they all serve some variation of this sauce. Very good.
I don't know , seems to be too much thyme or all spice or something. i have ate at rudy's for 30 some years, seems like something is wrong, good but not the same