{"id":8125,"date":"2012-10-19T06:45:11","date_gmt":"2012-10-19T13:45:11","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=8125"},"modified":"2012-10-19T06:45:11","modified_gmt":"2012-10-19T13:45:11","slug":"regional-profile-sabrett-hot-dogs-york-part-3","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=8125","title":{"rendered":"Regional Profile – Sabrett Hot Dogs, New York, Part 3"},"content":{"rendered":"

It’s in the Sauce<\/strong><\/span><\/p>\n

One of the more unique additions to the Sabrett Hot Dog is their own proprietary “onions in sauce”, a standard at New York push carts and elsewhere that Sabrett’s are found.<\/p>\n

Sabrett’s now signature sauce was\u00a0invented by Alan S. Geisler, an MIT-trained food technologist who died January 6, 2009 at the age of 78.<\/p>\n

What’s in it? \u00a0According to the package: onions, water, tomato paste , corn starch, salt, sugar, olive oil and spices. \u00a0The package suggests in addition to topping dogs and burgers, one might like to try it in a meatloaf or pot roast recipe. \u00a0That sounds like a good idea.<\/p>\n

Hot dog toppings\/sauces vary around the country, as you well know. \u00a0Where I’m from in the Midwest, “chili” is the norm, which is a spicy, meaty sauce (no beans, tho). \u00a0 I’ve had “hot dog sauces” similar to Sabrett’s in the Deep South, and particularly in Alabama<\/a>, hot doggers seem to enjoy their onion-based hot dog toppings.<\/p>\n

You can purchase the onion sauce where Sabrett’s are sold; \u00a0if you live outside of their marketing area, you can buy online<\/a>, along with their signature mustard and kraut!<\/p>\n

\"Sabrett<\/a>
Hot Dog Onion Sauce<\/figcaption><\/figure>\n

(Ed. Note – Marathon Enterprises, Inc., furnished sample foods for this series).<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

It’s in the Sauce One of the more unique additions to the Sabrett Hot Dog is their own proprietary “onions in sauce”, a standard at New York push carts and elsewhere that Sabrett’s are found. Sabrett’s now signature sauce was\u00a0invented by Alan S. Geisler, an MIT-trained food technologist who died January 6, 2009 at the… Continue reading Regional Profile – Sabrett Hot Dogs, New York, Part 3<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,16,34],"tags":[1795,1796,1809],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/8125"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8125"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/8125\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8125"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}