Hot Weiner Spots in Rhode Island

The RI hot weiner is unique in a few ways, its taste, its name, its size, its meat sauce, its nicknames, the way it's put together or assembled, the type weiner and the fact that it originated in the smallest state in the United States of America, Rhode Island.

I'm a rather picky eater, but there are a few foods that are favorites and the NY System Hot Weiner is on my list. To simply say they taste good would be an understatement because it's everything about hot weiners that appeals to me. The size is great, not too big and filling. The meat sauce is spicy and goes great with the finely chopped onions. The buns are soft and small like the weiner. Watching how they are made is interesting and builds up your appetite for that first bite. The wax paper and paper bag is soaked and greasy by the time you get home. And the combination of a cold glass of coffee milk and hot weiners is amazing.

A Rhode Island weiner is made with veal and pork not beef, and it has a reddish color. Originally it did not come in links. The weiner was long and would be cut into 4 inch pieces, that is how it got its distinctive flat ends, but today they are made in links. The buns are steamed and hot when served. To topping of an all the way NY System weiner has mustard, the secret meat sauce, chopped raw onions and is sprinkled with celery powder.