New Britain Connecticut has been blessed for many years
to have a hot dog place offering a signature hot dog.
Some call it the 'Cappy dog' It's a great tasting sauce.
For all too many years I've tried to make a copy Kat recipe.
Thinking to my self just what is that flavor ingredient ?
Do they use chicken livers to get that distinct taste?
I tried everything to re create that distinct flavor sauce.
Then one cold and blustery winter day the stars and planets
aligned enough for me to create that distinct flavorful sauce.
The secret ingredient is ground allspice in making the sauce.
Pulse processing the cooked beef mixture creates the texture.
Also a night chilling in the refrigerator is a good thing.
Ingredients:
1 pound minced or ground beef, 85/15
1 pound minced white onion
2 cups cold water
1 teaspoon allspice powder
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/4 teaspoon ground black pepper
Directions:
Brown ground beef and onion in a large saute pan,
add water and season with allspice, salt, pepper and sugar.
Cook until most of the water evaporates then let cool.
Pulse in a food processor to create a smooth meat sauce.
Place in a sealed container and refrigerate overnight.
To use your meat sauce simply reheat in a pot on a simmer.
2 comments:
I'm from New Britain and had connections to both Strand Lunch and Capitol Lunch. The flavor that comes through in Capitol Lunch Sauce is actually ground clove. For Stand Lunch one of the key steps is to grind your own Cumin Seeds and not use store-bought powder.
Actually the secret ingredient missing here is fresh ground coffee grinds
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