This is the recipe for the best hot dog sauce in the world. The recipe comes from the old Butler Hot Dog Shop, a place my mother, grandmother, and great grandmother frequented their entire life. It was one of my favorite stops until the place closed when I was in college.
The Butler Hot Dog Shop was by no means an upscale place, but home to the Western Pennsylvania working class, stopping by when their shift ended at the steel mill or shale mine for a quick and filling bite to eat. It was open 24 hours a day, and you would be lucky any time of day to find a seat upon your arrival. You almost never found a cleaned table with settings ready for you, and it was commonly advised to skip a trip to the bathroom. But the food was always good, and you could smell the aroma of this delicious sauce as soon as you got out of your car.
For me, this sauce has fond memories of trips to my great-grandmother's house. We never went with her, but as she aged her cooking skills diminished. We always found visiting on a full stomach to be the wisest plan for our visit, so we hit the Hot Dog Shop on our way. Forget it if we were visiting Uncle Don and Helen, who continued living alone and cooking until well into their nineties.
They were all raised in the Depression era, and were of the mindset that you never throw anything away. A meal at Don & Helen's may well include last month's chicken, questionable vegetables, coffee and cream well past it's prime, and a can of peaches from 1963. We always thought that scientists should study their stomachs for the cure for cancer or some other wild scientific breakthrough, for being able to eat the food they regularly consumed.
Anyway, this is a delicious recipe and I hope it brings you as much joy as it does to me. I like to load up my hot dog bun with the hot dog first, then I smother it with the hot dog sauce, and top with shredded cheddar. My grandparents put fresh onions on top of their sauce. Any way you like it, give it a try!
1 lb hamburger, browned
¾ cup diced onions
1 ½ tablespoons salt
7 teaspoons chili powder
1 ½ teaspoons ground cloves
1 ½ teaspoons nutmeg
1 ½ teaspoons black pepper
9 teaspoons paprika
1 ½ teaspoons sugar
1 cup ketchup
3 cups water
1 beef boullion cube
½ cup water and ½ cup flour blended together
Simmer 1 hour. Stir frequently. Once cooked and cooled, I put it through the food processor to bring to consistent texture. Makes ½ gallon.