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
| Servings | Prep Time | Cook Time |
| 8servings | 15minutes | 50minutes |
| Servings | Prep Time |
| 8servings | 15minutes |
| Cook Time |
| 50minutes |
Ingredients
- 1/4 cup butter cubed
- 1 medium onion finely chopped
- 2 tbsp Worcestershire sauce
- 2 tbsp paprika
- 2 tbsp chili powder
- 3 tsp ground cumin
- 1 tsp ground mustard
- 3/4 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 lb ground beef
- 1/4 cup water
- 8 hot dogs
- 8 hot dog buns split and warmed
- Toppings:
- yellow mustard
- finely chopped onion
- celery salt
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
Nutrition Facts
1 hot dog (calculated without mustard and celery salt): 447 calories, 29g fat (12g saturated fat), 75mg cholesterol, 803mg sodium, 28g carbohydrate (5g sugars, 3g fibre), 20g protein.
