Hot Dog Sauce
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
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