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Firehouse Wiener Sauce |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 20 November 2010 at 03:22 |
Firehouse Wiener Sauce My
wiener sauce recipe from the firehouse....when working Friday or
Saturday night shift, I made them often. This makes a small batch,how far it goes depends on how much you like on your wiener.
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Go ahead...play with your food!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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OK Folks...here it is by the numbers....firehouse (football) wieners from start to finish. First gather all your necessary items...in this case, your ground beef, onion and celery, ketchup, A-1 sauce, Lea and Perrins and celery seed (not pictured) I like to mince my onions and celery very fine for this recipe, so it gives me a chance to use my handy-dandy Pampered Chef chopper. I love that thing...toss an onion in...whack it a few times and presto! minced onion OK ...now we'll a bit of oil to a saute' pan, and toss in the beef, onion and celery ...I like to season with salt and pepper at this point. We are going to saute' this just until the beef loses it's pinkness. Now we'll take a spoonful of beef base (or a boullion cube) and enough water to just cover this meat mixture and add them to the pan. We will also add the celery seed, worcestershire, ketchup and A-1 sauce and mix them in. Simmer the mixture for 15 minutes Now get out the blender and puree the sauce for just a second or two...it should be a thick sauce, not a soup. You may have to do this in batches...if you think it's too thick, just add a little water or broth. At this point I put my sauce in a double boiler to keep it warm, and set up my assembly line. I get my pasta pot out to steam the buns, and the sauce stays warm next to it. Then we set up the grill and put on the guests of honor. There is absolutely no leeway or discussion here...a Coney Island style wiener must be cooked on the griddle! When they are nicely grilled, line up the mustard, onions and sauce, get out a couple of steamed buns and go for it. It had been quite some time since I had made these and I'd almost forgotten how addictive they are. I'm afraid I mad a pig of myself last night. Mustard first, then onions...I like a lot of onions, then smother that puppy with sauce...add a shake or two of celery salt over the top and you have it. Enjoy! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Dave, that looks absolutely wonderful!
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Very nice post and certainly something I'm going to try real soon! I'm guessing it freezes well, right? If I make that much I know we can't eat it all, but no worries if it keeps its good to go!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Oh, yeah! freezes great John....go ahead and make some up! And don't let the picture throw you...I had a little extra ground beef, so it made a bigger batch than usual. And Tas....I'll bet it would be very tasty (and different) with ground venison or antelope too! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Bringing this up to the top to go along with Dave's recent posting about the Dynamite Sandwich. We have all of the stuff to give this a go; I meant to try it last week, but wasn't able to.
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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son of a gun that looks good! Like a chili dog but better! I'm going to try this very soon.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I agree, Mike - every ingredient of it really looks good, to me.
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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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I think God must be trying to tell me something. First this firehouse wiener thing shows up, then someone pulls up the Woonsocket Dynamite sandwich thread, and finally I ran into the Woonsocket thing again on the news feed on my phone. I think I may have to give it a try.
Honestly though, it sounds a lot like a sloppy joe with a little less tomato stuff in it. And that would put it right in line with the chili dog topping at a little drive-in in the next town over: Cree-Mee Freeze. Great ice cream sundaes and foot long chili dogs. Yum! |
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Best,
Tom Escape to Missouri |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Hoser, Wonderfully done récipe, photographs & definitely Delicious surely ..
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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ddufore
Scullery Servant Joined: 29 November 2018 Location: Very northern N Status: Offline Points: 10 |
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Made this today. Yum, Yum, Yum.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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After a couple weeks of false starts, we are slated to have this tonight; we have all of the ingredients at home, and I've left instructions for #2 son Mike to get it going.
All we have in the house are beer-bratwursts, so that's what we'll end up using instead of Coney Island dogs. I apologise for breaking a cardinal rule, but it's all I could find locally at the time, other than some 99-cent "hot dogs" that I probably wouldn't feed to my Weiner Dog, Duke. I'll post about the results ~ thanks, Dave, for sharing this with us! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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We did make this, and really enjoyed it. I know that some have compared it to Sloppy Joes, but to me this is much better and I would definitely prefer this over Sloppy Joes!
The beer-bratwursts that we used for this were fine, but I can definitely see where Coney Island-style dogs would knock this out of the park. The next time we make this, I'll be working on getting some! |
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