Hot wieners

Sometimes also called gaggers, New York System hot wieners are a Rhode Island staple. The hot dogs are traditionally made with a combination of veal, beef, and pork, and the spiced meat sauce on top originated from Providence’s Greek immigrant population. The reference to New York, once the center of the hot dog universe, was something of a marketing ploy back in the day. But the “system” part is truly unique: It refers to the way the hot dogs are prepared and topped. At beloved spots like Olneyville New York System in Providence and Rod’s Grille in Warren, the chef lines up the wieners in their buns on their upturned forearm and tops each dog “all the way” with meat sauce, diced onions, yellow mustard, and a sprinkling of celery salt. Hot wieners are best washed down with the “official” drink of Rhode Island, coffee milk (cold milk mixed with a sweet coffee-flavored syrup).

Adapted from The Hot Dog Cookbook by Farideh Sadeghin (Workman Publishing). Copyright © 2026.

Makes: 8 Time: 1 hour 10 minutes

Ingredients

For the meat sauce:

• 2 Tbsp. vegetable oil
• 1 medium yellow or white onion, very finely chopped
• 1 lb. ground beef
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 Tbsp. sweet paprika
• 1 tsp. ground cinnamon
• 1 tsp. dry mustard powder
• ¾ tsp. ground allspice
• Kosher salt and freshly ground black pepper

For the hot dogs:

• 2 Tbsp. vegetable oil
• 8 hot dogs
• 8 hot dog buns
• Yellow mustard, for drizzling
• 1 medium white onion, very finely chopped
• Celery salt, for sprinkling

Instructions

1. Make the meat sauce: To a medium pot over medium-high heat, add the oil. When hot and shimmering, add the onion and cook until softened and beginning to color, 3–4 minutes. Add the beef and cook, stirring and breaking it up with a wooden spoon, until browned, 8–10 minutes. Add the Worcestershire, chili powder, cumin, paprika, cinnamon, dry mustard, allspice, and 2 cups of water, stirring to combine. Bring to a simmer, then turn the heat to medium-low and cook until thickened, about 45 minutes. Season to taste with salt and black pepper and keep warm. 
2. Make the hot dogs: To a large skillet over medium-high heat, add the oil. When hot and shimmering, working in batches if needed, add the hot dogs and cook, turning occasionally, until golden and plump, 2–3 minutes. 
3. Steam the buns: To steam in the microwave, individually wrap each bun in a damp paper towel and cook on high for 20 seconds. To steam on the stovetop, place a steamer basket in a large pot and add about 1 inch of water. Cover and bring to a simmer over medium heat. Add the buns to the steamer basket and cover the pot. Steam for 2 minutes, then carefully remove using tongs, taking care not to burn yourself on the steam.
4. To assemble, place the hot dogs in the buns and drizzle with yellow mustard. Top with the meat sauce and onion, sprinkle with celery salt, and serve immediately.