- Texas Wiener
A Texas wiener is a
hot dog creation legend that was created in bothPennsylvania andNew Jersey , independently of each other. It is considered an unique regional hot dog style. TheAltoona, Pennsylvania Texas Hot Dog was created in 1918, while thePaterson, New Jersey Hot Dog was created in 1924. Altoona's original Texas Hot Dogs shop is still open today, although it has moved from its original location. The chain has also expanded into other parts of the county.In New Jersey, the Hot Texas Wiener is typically an all-beef hot dog "blanched" or par-cooked in 350-degree vegetable oil in a fry basket for a few minutes, cooked by another hot vegetable-oil bath in a tilted steel pan until done, and then placed in a bun, topped (in strict order) with a spicy, ballpark-style mustard, chopped onions, and a chili sauce containing ground beef, tomatoes, more onion, and a "secret" blend of spices, including (I believe) cayenne, cinnamon, allspice, and cumin. The culinary influence of the sauce is a combination of spices from Greek cooking tradition combined with
Tex-Mex or what these Greek-American restaurateurs considered Tex-Mex. Hot Texas Wieners are available with any combination of these "classic" toppings (e.g., without onions, with only chili, and the like) as well as pickle relish and sauerkraut. The chili sauce is often sold in refrigerated pint- and quart-size containers, to take home.The wiener, also referred to as an all-the-way dog, consists of a hot dog covered in mustard (many fans of these prefer brown mustard over yellow), diced
onion s, andchili sauce .External Links and References
* [http://memory.loc.gov/ammem/wiphtml/essay6/essay6a.html History of Paterson Hot Texas Wiener, Part I]
* [http://memory.loc.gov/ammem/wiphtml/essay6/essay6b.html History of Paterson Hot Texas Wiener, Part II]
* [http://memory.loc.gov/ammem/wiphtml/essay6/essay6c.html History of Paterson Hot Texas Wiener, Part III]
* [http://memory.loc.gov/ammem/wiphtml/essay6/essay6d.html History of Paterson Hot Texas Wiener, Part IV]
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