Saturday, July 4, 2015
Grandpa's hot dog sauce
Summer means an increase in hot dog consumption, right? I was thumbing through an old cookbook that came from my husband's grandparents recently. The book itself isn't super interesting; however, tucked inside its pages are a bunch of hand-written recipes on pieces of scrap paper. These are little pieces of history that we love to look through. One of our favorites is their recipe for Galumpkis (sometimes called pigs in a blanket or cabbage rolls). We found this "hot dog sauce" on a small scrap of paper with incomplete directions and almost zero ingredient quantities, but I told my husband I'd try to recreate it.
Now, this isn't really a "sauce" as you can see from the photos; it's definitely more like a chili. But, sauce is what it's called so that's what we will call it! The sauce is sweet, tangy, and slight spiced. We ate ours with an extra addition of chopped onion and extra mustard as well. A bit of shredded sharp cheddar cheese is also a tasty addition. Serve it on top of your favorite hot dogs and rolls this summer. It should easily make enough for about 10 hot dogs and it's sure to be a hit!
Grandpa's hot dog sauce
2 teaspoons olive oil
1 lb. ground beef
1 small sweet onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon chili powder
1-1/2 teaspoons Worcestershire sauce
1 tablespoon yellow mustard
1/3 cup ketchup
1/3 cup water
salt and pepper, to taste
In a pot or large saucepan, heat the olive oil over medium heat. Stir in the ground beef, breaking it apart with a wooden spoon. Stir in the onion and a good pinch of salt. Let the beef brown and the onion sweat out, stirring occasionally. When the beef is cooked though, drain the fat, and return the mixture to your pot.
Stir in the garlic and cook for about 1 minute. Stir in the remaining ingredients. Let the mixture come to a bubble, and then reduce the heat to a simmer. Continue to cook, stirring occasionally, until the mixture is thickened and all the flavors have had time to come together, about 15-20 minutes. If it starts to stick, add a touch more water.
Serve hot on top of you favorite hots dogs and rolls. Feel free to add extra mustard, chopped onion, shredded cheese, and/or a bit of your favorite hot sauce.
What was I cooking one year ago?: lemon & chive kohlrabi fritters
Two years ago?: broccoli salad w/ cheddar, cranberries, & sunflower seeds
Three?: pistachio cardamom ice cream
5?: cauliflower & broccoli stuffed manicotti