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New York System wiener Recipe

American · Main course · 45 min total

A classic Rhode Island specialty featuring a steamed hot dog on a bun topped with a seasoned meat sauce, mustard, onions, and celery salt. This recipe recreates the iconic 'New York System' wiener at home.

Ingredients

• 8 all-beef hot dogs (natural casing preferred)
• 8 New England-style hot dog buns (top-split)
• 1 lb ground beef (80/20)
• 1 cup water
• 1/2 cup finely chopped onion
• 1/4 cup tomato paste
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Yellow mustard, for serving
• Finely chopped onion, for serving
• Celery salt, for serving

Instructions

1. In a medium saucepan, combine ground beef, water, 1/2 cup chopped onion, tomato paste, chili powder, paprika, cumin, garlic powder, cayenne, salt, and black pepper. Bring to a boil over medium-high heat, breaking up the meat with a spoon.
2. Reduce heat to low and simmer, uncovered, for 20-25 minutes, stirring occasionally, until the sauce thickens and the meat is tender. Keep warm.
3. While the sauce simmers, bring a pot of water to a boil. Add hot dogs and reduce heat to low. Simmer for 5 minutes to plump them. Alternatively, steam them if you have a steamer.
4. Lightly toast the buns if desired. Place a hot dog in each bun.
5. Top each hot dog with a generous spoonful of the meat sauce. Add a stripe of yellow mustard, a sprinkle of chopped onion, and a dash of celery salt.
6. Serve immediately.

Tips

• For authentic texture, use natural casing hot dogs that snap when bitten.
• The meat sauce can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
• Adjust cayenne to taste for spiciness.

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