[Anonymous]

A&W® Chili Dog

(Per Dog)
1 Sabrett® brand 2 ounce beef frankfurter (7½" long)
1 regular hot dog roll
3 tablespoons A&W® Coney Island Sauce
1 tablespoon chopped white onion
1/2 tablespoon Kraft® shredded mild cheddar cheese (optional)


A&W® Coney Island Chili Dog Sauce


1 pound ground chuck
1 six ounce can Hunts® tomato paste
1 cup water
1 tablespoon sugar
1 tablespoon prepared yellow mustard
1 tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper


A&W® Chili Dogs Procedure:

Making the Chili Dog Sauce: 1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.

2. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes until it thickens. Stir occasionally.

3. Allow to cool, cover, and refrigerate until "Dog-Time". You'll be microwaving what you need later.

Cooking your A&W® Chili Dog 1. Bring a 2 qt. saucepan of water to a rolling boil.

2. Remove the saucepan from the heat, and add the desired number of frankfurters to the water. Cover and let sit about 10 minutes.

3. After the franks are done, microwave the chili dog sauce until steaming. (Only microwave what you need, save the rest) Then microwave each hot dog roll 10 seconds....just enough to warm.

4. Remove the cooked franks with tongs, and place on the microwaved hot dog roll.

5. Add about 3 Tablespoons of your prepared A&W® chili dog sauce, and the chopped onion. Grated cheddar cheese is optional.

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We've included a Sabrett Sauce recipe that the Umbrella-Style push cart hot dog vendors use. Although it is not an A&W recipe, we know you'll love it. It is offered as a variation to the Coney Island Sauce. Enjoy your frankfurter the A&W Coney Island Style or with the included Sabrett Onion and Sauce.

Sabrett Onions in Sauce

A Sabrett push cart hotdog isn't complete until it's slathered with the tangy orange\red onion sauce. For a buck or two you can grab a hotdog with the works, on the fly, from these popular umbrella-covered food carts in many major cities and at special events. You see hundreds of 'em in New York City, especially around Central Park. In fact that's where this recreation comes from. While most of the Sabrett toppings are standard hot dog fare - ketchup, mustard, sauerkraut - the Onion sauce is the real secret!


1-1/2 teasponns light olive oil
1 medium onion, sliced thin and chopped
1 cup of water
1 teaspoon cornstarch
1 tablespoon corn syrup
2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup white vinegar

1. Heat the oil in a large saucepan over medium/low heat.

2. Saute sliced onion in the oil for 5 minutes, until onions are soft but not brown.

3. Dissolve cornstarch in water, then add it to the onions, followed by the corn syrup, tomato paste, salt and red pepper flakes. Stir.

4. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Add vinegar. Continue to simmer for an additional 10 minutes or until most of the liquid has reduced as sauce is thick.

Makes about 1-1/2 cups.

Variation: 1 tablespoon of Maple Syrup for Corn Syrup.