RECIPE of the WEEK

TEXAS HOT DOG SAUCE

This is a Texas Hot Dog Sauce perfected by Paul Suto in 1955. It is a must at family picnics. To Serve: Grill Hot Dogs, toast or steam bun. With the Hot Dog in bun, spoon chopped onion over, 1 slice dill pickle, a good amount of horseradish mustard, and a generous amount of Texas Hot Sauce. Enjoy.

Ingredients:
4 tablespoons vegetable oil
1/2 pound ground pork
1/2 pound ground beef
2 hot dogs, finely diced
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon browning sauce e. g. Gravy Master(tm)
1 teaspoon browning sauce e.g. Kitchen Bouquet(tm)
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (6 ounce) can tomato paste
8 cups water
3 teaspoons paprika
1 tablespoon chili powder
4 teaspoon ground cinnamon
1 teaspoon dried parsley
1 1/2 cups dry breadcrumbs

Directions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic and cook until soft.
2. Stir in beef and pork and cook, stirring frequently until brown.
3. Reduce heat to medium-low and stir in hot dogs. Saute for 3 to 4 minuets. Drain off any excess fat.
4. Stir in the browning and seasoning sauce, browning sauce, pepper, salt, tomato paste and water. Bring mixture to a boil. Lower heat and simmer for 1 hour, uncovered. Stir occasionally.
5. Stir in the paprika, chili powder, cinnamon and parsley. Taste and adjust seasoning, if necessary. Simmer for 10 minutes. Remove from heat and let cool.
6. Using a hand held mixer blend the bread crumbs into the sauce and it's ready to serve!

Special thanks to: Paul Suto for his Texas Hot Sauce


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The Hot Dog Kids