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New York System Hot Wiener Recipe

American · Main course · 35 min total

A Rhode Island classic featuring a small, natural-casing beef and pork wiener served in a steamed bun with a unique meat sauce, mustard, onions, and celery salt.

Ingredients

• 4 small natural-casing beef and pork wieners (like Vienna Beef or Kayem)
• 4 New England-style hot dog buns (top-split, side-split)
• 1 tablespoon vegetable oil
• 1/2 pound ground beef (80/20)
• 1/2 cup finely chopped onion
• 1/2 cup water
• 2 tablespoons tomato paste
• 1 tablespoon white vinegar
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Yellow mustard for serving
• Finely chopped white onion for serving
• Celery salt for serving

Instructions

1. Make the meat sauce: In a small skillet, heat oil over medium heat. Add ground beef and cook, breaking it up, until browned. Add 1/2 cup finely chopped onion and cook until soft, about 3 minutes.
2. Stir in water, tomato paste, vinegar, paprika, chili powder, cayenne (if using), salt, and pepper. Simmer until thickened, about 10 minutes. Keep warm.
3. Bring a small pot of water to a boil. Add wieners and boil for 5 minutes (or simmer for 10 minutes for more flavor). Alternatively, grill or pan-fry until heated through and slightly charred.
4. Steam the buns: Place buns in a steamer basket over simmering water for 1-2 minutes until warm and soft. Alternatively, wrap in damp paper towel and microwave for 15 seconds.
5. Assemble: Place a wiener in each bun. Top with a spoonful of meat sauce, a drizzle of yellow mustard, a sprinkle of finely chopped raw onion, and a dash of celery salt.
6. Serve immediately.

Tips

• For authentic texture, use natural-casing wieners that snap when bitten.
• The meat sauce can be made ahead and reheated.
• Adjust cayenne to your heat preference.
• Serve with french fries and a coffee milk for a true Rhode Island meal.

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