Saturday, February 4, 2012

Meat Sauce

So this is where we are at with my from scratch Capital Region Style mini-Hot Dog with Meat Sauce Project-

Step 1:      3" Capital Region Style Hot Dog...... Check.
Step 2:      Little Hot Dog Buns....... Check.
Step 3:      Meat Sauce....  Check.

Yeah, so I made my meat sauce today. About 2.5 lbs. of ground sirloin, 3 medium onions, 2 tblspns. paprika, bit of chili powder/coriander/cumin/cayenne/thyme/cinnamon, garlic, salt/pepper, some brown sugar, and a new addition this time. A bit unorthodox, but what the hell, I used a hearty scoop of doubanjiang and a splash of black vinegar. I think this will add a little heat and flavor without making the meat sauce taste too "Asian." 


For technique, I like to fry the beef and onions together (in butter and oil) then dump in all the spices to cook a bit, throw in water to cover and let simmer for an hour or two. Guess what else? This time I threw a couple tablespoons of tomato paste in there (this is very un-traditional and not something I would usually stand for, but I am being experimental), not enough to add any discernable tomato-y flavors,  mostly just for body and color.

I am taking some departures from my usual recipe here, but I still think I ended up with a good result. I may have overdone the cinnamon a bit, the correct amount of cinnamon is the most elusive element of a Capital Region style hot dog meat sauce, I always screw it up. But I still really like this batch.

Tomorrow we shall assemble the final product and deal with the mustard situation. I have made missteps with every part of this process, but I still predict a decent end result. We shall see.


  1. Mmm, sounds great! I have a can of Skyline Chili somewhere I need to bust out before its expiration date. We can't get the mini dogs and dog buns over here though.


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