Metropole Hotdog Sauce

If you grew up in Hartford in the 60’s/70’s (earlier too), and you like hot dogs, you probably have eaten one of these special dogs. There are a few places around that have similar sauces, Capitol Lunch in New Britain is one, my favorite hot dog truck, Millsies in Windsor Locks is another. When I make this sauce, I grind the meat again, after it has been cooked, to get it very finely chopped. It is similar to a coney sauce, of Coney Island fame, and close to the coneys of Cincinnati, if you were to pile on the cheese on top. So, for your enjoyment:

Metropole Hotdog Sauce
Slather over your natural casing foot long hotdog.
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  1. 1 small onion, chopped
  2. 1 clove garlic, crushed
  3. 1 tablespoon oil
  4. 1 pound hamburger
  5. 2 cups water
  6. 3 teaspoons chili powder
  7. 1/2 teaspoon cinnamon
  8. 1 teaspoon paprika
  9. 1/2 teaspoon nutmeg
  10. 1/2 teaspoon allspice
  11. 1 teaspoon celery salt
  12. Salt and pepper to taste
  1. Brown onion and garlic in oil.
  2. Add meat, and brown lightly.
  3. Add water, and stir with a spoon to break up meat. (I often will grind the meat again after cooking and draining it to get the finest texture)
  4. Add remaining ingredients, and simmer until the water evaporates and the mixture is thick.
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