New York System Hot Wiener Sauce II

New York System Hot Wiener Sauce II

Lindsay 0

"This is a hot meat sauce that is put on hot dogs (wieners) here in Rhode Island. It's usually added after the mustard and chopped onions and topped with celery salt."

Ingredients 45 m {{adjustedServings}} servings 59 cals

Serving size has been adjusted!

Original recipe yields 28 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in the onions and garlic. Cook and stir until onions are tender. Mix in tomato sauce, chili powder, beef bouillon, cumin and white sugar. Cover and reduce heat to simmer. Simmer 20 minutes before serving hot over frankfurters.
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Reviews 7

  1. 8 Ratings


Not even close to the real thing. there is no tomato in the real thing. should be illegal to call this new york system sauce.


Fantastic!!! I have lived in both NY and RI. Surprisingly there are no NY wieners in NY. These are only found in RI. In NY wieners with meat sauce are Coneys and are not the same. I have quested for years to duplicate these smallish (but not mini) dogs that we would eat by the dozen. This meat sauce is great and tastes like the real deal. It is not supposed to be too spicey. It is simple and easy to make unlike other recipes I’ve tried. I used a potato masher to make the chunks of browned ground beef finer for the sauce. Authentic method of preparation is visual and dramatic. Numerous dogs in buns are placed side by side up the chef’s arm to apply the condiments in assembly line fashion. It is nearly a friendly chef’s competition to see how many dogs can be prepared in one armload. For real authentic flavor use only plain yellow mustard and fresh chopped onions. I had forgotten about the celery salt but it is critical for the genuine experience. Use the cheapest smallest 12oz. packages of dogs you can find and cut off the rounded ends. Broiling them seems to be an acceptable substitute for the rotating hot dog grills the restaurants use. I don’t do this but there seems to be some additional authenticity and benefit as well to wrapping them in deli paper and allowing the meat sauce to soak into and steam the buns slightly before chowing down.


Very good. I like mine a little hotter, will spice it up next time.