Hot Dog Sauce
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Hot Dog Sauce is a Midwestern tradition that used to be served at A&W. In Kankakee, there wasn’t an A&W, but there was Jaenicke’s, and they served up homemade root beer and a perfect clone of A&W’s Hot Dog sauce on their red hots and sauce buns. If you spent any of your childhood years there, I’ll bet one of your first memories is sitting at the drive-in having a “baby beer” in a small, frosted mug, a sauce bun (hot dog bun with Hot Dog Sauce, but no hot dog), and potato chips – they did not serve French fries back then.
Our recipe differs from typical versions. Sweeter than chili dog topping, it combines coney sauce and sloppy joe flavors. I have to put out a disclaimer that this is not like a typical chili dog recipe. My Oklahoma crew remains split, their love-hate relationship with this dish is evident at any gather it’s served. Whenever we have a chili bar with hot dogs, I make this and label it clearly as sweet sauce.
Ingredients
Ground beef: Any kind will work. I have used chuck, round, and sirloin. When using chuck or round, you may need to remove some of the fat that will rise to the top near the end of cooking.
Onion: White, yellow, and red onions are all great in this recipe.
Apple cider vinegar – I only use apple cider vinegar; it has a unique flavor profile that doesn’t exist in other kinds of vinegar.
Sugar – white granulated sugar is best for this recipe.
Tomato Puree: Tomato sauce can be used in a pinch, but it may require a little more cooking to reduce down; tomato sauce is thinner than puree.
Chili Powder – regular chili powder; I wouldn’t use chipotle chili powder; your Hot Dog Sauce will be a lot hotter.
Celery seed – I have left this out before, and my crew knew there was something off with the recipe. They ate it, but I overheard, “It’s not her best,” and “I don’t know, it doesn’t taste the same.” If you choose to leave it out, know you have been forewarned.
Ground Black pepper
How to Make Hot Dog Sauce
1 – Add all the ingredients to a large pan or Dutch oven; do not cook the ground beef first.
2 – Stir to combine the ingredients and break up the hamburger.
3 – Cook over medium-low heat, stirring frequently.
4 – When you are stirring and start seeing some darkening of the sauce from the bottom, reduce the heat to low.
5 – Continue simmering, stirring occasionally, for 4 hours or until it is your desired thickness.
6 – Serve hot.
What Are Sauce Buns and Red Hots?
Both of these are made with an old fashion Coney Island sauce. There are no beans in it.
Sauce Buns are precisely what it sounds like Hot Dog Sauce on a hot dog bun. No other additions are needed. You can add cheese sauce, shredded cheddar cheese, or onions if desired.
Red Hot: This is not to be confused with a Mississippi Red Hot Sausage Link. These are like Coney Island hot dogs. Use your favorite hot dog. (I choose all beef) on a bun topped with Hot Dog Sauce. You can add cheese and onions to this one too, if you like.
PRO TIPS
- Do not cook the ground beef first. This is how you get a fine sauce without large beef chunks.
- A low simmer is best; any higher, and you risk scorching the sauce.
- Stir often.
- The sauce will be watery at the beginning of cooking. Trust the process and keep simmering, it is going to take about 4 hours before it starts to tighten up.
Can I Make Hot Dog Sauce Ahead of Time?
Yep! I do it all the time. I usually make a double batch, so I have some in the fridge for quick weeknight dinners and some in the freezer for later.
STORING LEFTOVERS
Place leftover sauce into airtight containers. I use the same ones that restaurants use for soup carry-out.
This sauce can be kept in the refrigerator for up to 3 days and in the freezer for up to 4 months.
Reheat refrigerated or frozen sauce in a small saucepan set over low heat.
It can also be microwaved. If frozen, thaw it first or use 50% power until it is thawed and can be stirred. Be sure to cover it to prevent spatters.
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Sauce Buns and Red Hots Sauce
Ingredients
- 2 ½ pounds ground beef
- 1 small onion finely minced
- 2 Tablespoons apple cider vinegar
- ¾ cups sugar
- 32 ounces tomato puree
- 1 tablespoon chili powder
- 1 ½ teaspoons celery seed
- 1 ½ teaspoons black pepper
- ½ cup water
- Hot Dog Buns
- Cheese Sauce optional topping
- Finely diced onions optional topping
Instructions
- Mix everything, except hot dog buns, cheese sauce and extra onions for topping, together in a large sauce pot. Do not brown the ground beef first.
- Bring to a slow simmer, stirring frequently.
- Leave uncovered and simmer for 4 hours. Stirring often to prevent scorching and sticking.
- Sauce Bun: Serve on hot dog buns with cheese sauce and onions.
- Red Hot: Spoon over a hot dog in a hot dog bun.
Notes
- Do not cook the ground beef first.
- For a more authentic sandwich, heat the filled hot dog buns in a microwave for 20 to 30 seconds, just long enough to soften the buns.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
Can you explain why the ground beef isn’t cooked separately? Throwing raw meats into a slow cooker ON LOW can be a recipe for food poisoning. Ask any city health department and this isn’t allowed in a commercial kitchen.
I’ll be the first to admit, sugar going into a hot dog topping is not what I have ever considered in the last 40 years. Forgive me, but too many foods today are overloaded with sugar (in the US) compared to elsewhere in the world with sugar being tied to an infinite number of health issues. I would suggest you reconsider your recipe components.
Hi Robert!
The meat isn’t cooked first because it is a texture thing. Luckily this is slow simmered on the stove and not in a crock pot or slow cooker. I’m aware of health department regulations, I had many go rounds with them in my career operating a nightclub for 6 years in Florida and am a registered nurse. I can assure you food safety is never far from my mind when I am cooking nor when sharing recipe info.
This is an old fashioned coney island recipe, not just a chili dog, so changing the components would change the purpose of this recipe.
Happy Holidays!
Can this recipe be cooked in a slow cooker?
Hi Mimi!
Sorry for the delayed response, I was traveling today for a family emergency.
We just did an experiment with another recipe cooked in a similar manner.
Use the low setting and add half cup of water. Stir it occasionally.
Hope this helps! Again, sorry for the delay
I’m hoping that this is what I’ve been searching for. When I was a teen living in Danville, Illinois, I used to ride my horse to a little hotdog stand that sold Red Hots. A steamed hotdog on a soft bun covered in a delicious red sauce. We moved back to Oregon, and I’ve never had them since. It’s been over 60 years! My mouth waters just thinking about that red hot hot dog! I hope I’ve finally found that sauce!
Hi Jean-Marie!
I hope this is it. If it was sweeter than a regular chili dog, this might be very close. I’d love to know what you think of the recipe after you make them.
Thanks for visiting!
Can’t wait to try this! Was born and raised in K3 and love Jaenicke;s sauce buns! We don’t get “home” anymore but when we did that was a must to stop there. Thank you for posting the recipe.
Hi Denise!
Thanks for stopping by! Do you remember the times when we could only get Jaenicke’s during the summer down by the river? I’m probably dating myself, but it was years before the Bourbonnais location.
Cheers!
Hi…me 2 born n raised n my family went tto the one by the river at least every other weekend omg I luv them…
Never had these but moved to a small town in middle of Indian back in 1955.my mom got a job at a root beer stand. I make the Coney sauce & onion rings she learned to make there…not the same recipe but I also had the kids root beer mugs…I have one still today…thanks for the post… anxious to try !
Hi Deana!
Thanks for sharing! I loved those little mugs!
Cheers!
Greetings Beth!
As a third generation Kankakeean, having grown up first on South Lincoln Avenue and later on East River Street, I was always just around them corner from Janicke’s A & W Root Beer Drive In. I can remember riding there on my bicycle and later in my Dodge Coronet Convertible. I had been craving these red hots for quite some time. My family left Kankakee in 1973 and my return trips have become less frequent over their years (I now live near Carbondale, IL). I will definitely be trying your recipe in their near future.
Thank you for posting this recipe!!
Kevin
Hi Kevin!
Thanks for sharing your K3 memories! You sure are lots closer to “home” than I have been in 24 years! I hope this recipe comes in close enough to cure a craving!
Cheers
Oh my! You’ve made my day!! I grew up going to Jaenicke’s because my parents grew up going to Jaenicke’s. My grandparents lived right on the river and that was the very best thing we could have eaten!! I am making hot dogs for my daughter’s 2nd birthday and wondered if I would find something like the Jaenicke’s sauce to add…thank you!! Can’t wait to try it 🙂 my grandparents and parents will be here to celebrate so they will be able to help me enjoy this!!
Hi Jessica!
So glad you found this recipe! Let us know how it turns out!
Cheers!
I am So Excited to try this recipe! I grew up in K3 and lived in Riverview, so Jaenickie’s was my go-to! We recently moved out of state and this is the one thing (besides Sammy’s pizza) that i am missing. Thanks for sharing!
Hi Lauren!
Thanks for stopping by!
I hope you like it! Some folks in Oklahoma find it too sweet and they either love it or hate it, the sauce is really nothing like a coney dog or chili dog.
I so miss Sammy’s pizza! Our thin crust pizza recipe came from the need to recreate that too. It’s close but will never be as good as Sammy’s!
Stop back by and let me know your thoughts.
Cheers!
I cannot wait to try this I also grew up in Kankakee and love Jeanickies I love going home to visit and always have to stop for a sauce bun! I am so excited to have this recipe I hope it’s the same!!!
Hi Jackie!
It’s not an exact match, but it’s close. We don’t go “home” anymore but when we did we would make at least 2 stops at Jaenicke’s!
As a fan of “all things hot-dog related” I stumbled across this recipe and gave it a shot. Oh, my lord – I wish I’d had the drive-in experience you talked. Funny how food can flood back memories – for me, it was sloppy joe’s that my Mom made from scratch when I was a grade-schooler. Really similar taste.
I made it up, and also made up a batch of beef franks to make some of them “red hots”. For the folks that didn’t care for chili on their hot dogs, and weren’t ready for the sauce buns – I had a selection of other hot dog condiments…pickle relish, mustard, diced onion, finely-grated cheese, and my secret ingredient – Celery Seed.
All in all, it was a hit – will definitely be doing it again!