New York System Hot Wieners

The New York System Hot Wiener a 4-inch pork, beef and veal wiener (never hot dog) in a steamed bun with yellow mustard, a ground beef sauce, onions and celery salt (never ketchup). It is usually ordered in multiples and washed down with another Rhode Island food tradition -- a tall glass of coffee milk.

The name New York System emerged in the 1900s when hot dogs, er wieners, were still new. They were associated with Coney Island in New York City, and ‘New York System’ was used as a marketing term to denote authenticity. By 1940, ‘New York System’ described a distinct style of preparation that evolved in Providence’s Greek community – ‘on the arm.’ Short-order cooks would line an outstretched arm with buns, then with their free hand add the wieners, mustard, meat sauce, onions, salt in rapid succession.

Hot Wieners Rhode Island Style
Recipe courtesy of Guy Fieri

4 tablespoons margarine
2 yellow onions, minced, divided
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon allspice
1/2 teaspoon curry
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1 pound ground beef, 80/20
1/4 cup water
20 hot dogs
1 teaspoon salt
20 hot dog buns
Yellow mustard
2 tablespoons celery salt

In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.

In a medium sauce pot boil hot dogs with salt and steam buns.

When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.

Note: Guy has the order of dressing the weiner incorrect. It should be: Place a hot dog in a bun, spread with mustard, the sauce, chopped onions and celery salt... in that order.

Yield: 20 hot dogs