- Sep 15, 2012
- 17,987
- 14,866
Since we're going to my SILs on Sunday for a 4th of July party, and I'm not allowed to bring my pork shots. I decided to make up a batch of my hot dog sauce. It's pretty simple to make and usually goes over well with all age groups. I kept this batches heat index on the low side since there will be some folks in the under 5 category attending.
First up a shot of the ingredients:
This includes:
2 lbs of lean hamburger
3 cups of beef broth(I know the picture shows chicken broth, but I really did use beef)
2/3 diced med/large onion( your choice of onion)
2+ heaping teaspoons of minced garlic.
just under one teaspoon of celery seed
3 tablespoons of chili power
1.5 tablespoons of dark brown suger
1.5 teaspoons of cumin
2/3 cup of ketchup
2 squirts of yellow mustard
2 tablespoons of Worcester sauce
1/2 teaspoon of black pepper
1 tablespoon of smoked paprika
1 table spoon of your favorite slurry.
I salt to taste at the very end. Usually a pinch or two of Kosher salt.
Next step: put the meat in a large unheated pan add the beef broth, along with the rest of the ingredients.
With the pan still cold. Mix the ingredients together: The meat will start breaking down at this stage.
Once everything is incorporated turn the heat up to medium and bring the mixture to a simmer. Stirring occasionally.
Around the 45 min. mark it's starting to take form.
About an hour in. Give it a taste to see if you need to add more spices. I added some pepper, salt and squirt of ketchup. Then stir it in.
...and it's done:
Sorry no plated shots as the sauce will be served on Sunday. Over Mckenzies natural casing hot dogs with a topping of shredded cheddar cheese and mince raw onions. At least that will be on mine.
Appreciate you staying with me.
Chris
First up a shot of the ingredients:
This includes:
2 lbs of lean hamburger
3 cups of beef broth(I know the picture shows chicken broth, but I really did use beef)
2/3 diced med/large onion( your choice of onion)
2+ heaping teaspoons of minced garlic.
just under one teaspoon of celery seed
3 tablespoons of chili power
1.5 tablespoons of dark brown suger
1.5 teaspoons of cumin
2/3 cup of ketchup
2 squirts of yellow mustard
2 tablespoons of Worcester sauce
1/2 teaspoon of black pepper
1 tablespoon of smoked paprika
1 table spoon of your favorite slurry.
I salt to taste at the very end. Usually a pinch or two of Kosher salt.
Next step: put the meat in a large unheated pan add the beef broth, along with the rest of the ingredients.
With the pan still cold. Mix the ingredients together: The meat will start breaking down at this stage.
Once everything is incorporated turn the heat up to medium and bring the mixture to a simmer. Stirring occasionally.
Around the 45 min. mark it's starting to take form.
About an hour in. Give it a taste to see if you need to add more spices. I added some pepper, salt and squirt of ketchup. Then stir it in.
...and it's done:
Sorry no plated shots as the sauce will be served on Sunday. Over Mckenzies natural casing hot dogs with a topping of shredded cheddar cheese and mince raw onions. At least that will be on mine.
Appreciate you staying with me.
Chris
