Rhode Island Hot Dog

Total Time Prep: 15 min. Cook: 50 min.
Yield 8 servings
Test Kitchen Approved
This Rhode Island hot dog recipe pays tribute to the Rhode Island hot wiener. It's a regional classic that comes with seasoned meat sauce, onions, celery salt and mustard.

Ingredients

  • 1/4 cup butter, cubed
  • 1 medium onion, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 1 teaspoon ground mustard
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 pound ground beef
  • 1/4 cup water
  • 8 hot dogs
  • 8 hot dog buns, split and warmed
  • Toppings: Yellow mustard, finely chopped onion and celery salt

Directions

  1. 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.
  2. 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.

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 fiber), 20g protein.

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
Recipe Creator

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