Rhode Island Hot Weiner Sauce

Ingredients:

• 1 lb ground beef (80/20)

• 1 small onion, finely diced

• 1 tsp cumin

• 1 1/4 tsp paprika

• 1 tsp chili powder

• 1 tsp celery salt

• 2 tsp dried mustard

• 1 tsp Lawry’s seasoned salt

• 1/4 tsp kosher or sea salt

• 1/4 tsp granulated garlic

• 1/2 cup Crisco

• Side cut hot dog rolls

Instructions:

1. Melt the Crisco: In a large saucepan over medium heat, melt the Crisco until fully liquefied.

2. Sauté the onions: Add the finely diced onion and cook until softened and translucent, about 3–4 minutes.

3. Brown the beef: Add the ground beef, breaking it up into fine crumbles as it cooks. Let it brown, but do not drain the fat—this helps develop the signature flavor and texture.

4. Add the spices: Stir in the cumin, paprika, chili powder, celery salt, dried mustard, Lawry’s seasoned salt, granulated garlic and kosher salt. Mix well to evenly coat the beef with the spices.

5. Simmer and mash: Reduce the heat to low and mash mixture with a potato masher often while stirring occasionally. Allow the sauce to cook for 20–30 minutes, or until it develops a deep brown color and thick crumbly texture. The flavors will meld, and the sauce will develop its signature texture.

6. Serve: Spoon the sauce over hot weiners (preferably Rhode Island-style pork and veal franks) in steamed buns. Don’t feel like steaming the buns, wrap them in paper towels and microwave on high for 10-15 seconds until soft and warm. Coat inside of hot dog roll with yellow mustard, top with finely chopped onions, and a sprinkle of celery salt for the classic “all the way” experience.

   Note: This sauce freezes well! Store any leftovers in an airtight container and freeze for up to 3 months for future use.

Enjoy this iconic Rhode Island dish!