Gaggers

 

 

In Rhode Island, a summertime backyard cookout doesn’t need much. Toss a few “hots and hams” on the grill, set out the ketchup and mustard, and let the lawn games begin.

But if you’re looking to get just a bit extra this summer, there are easy ways to level up the humble hot dog. Whether you’re setting up a toppings bar or re-creating the state’s iconic “all the way” wieners, these simple upgrades will bring the backyard grill to life.

First things first: pick a good dog. Little Rhody Frankfurts, made in Johnston, are widely available at local markets and are the go-to for most wiener joints in the area. As long as you have a well-cooked dog, you can’t go wrong.

Always prep your buns: lightly toasted or steamed works best. And set out a variety of toppings to encourage some creativity. Just a few extra ingredients can go a long way. Experiment with pickled red onions, crispy potato sticks, crushed Doritos, truffle mayo, sriracha aioli, diced white onion, sauerkraut, coleslaw, pickled jalapeños, and/or banana peppers. (The diced white onion is probably the most essential among these potential toppings.) Also, be sure to get some celery salt. You might never use it for anything else, but it’s great on hot dogs.

For those who prefer something more structured than a DIY toppings bar, they can opt for themed hot dog builds: A Chicago-style combo might feature tomato slices, pickle spears, sport peppers, yellow mustard, and celery salt. A Tex-Mex variation could include salsa, shredded cheddar, jalapeños, and sliced avocado. For brunch lovers, try a breakfast dog topped with scrambled egg, bacon bits, and a drizzle of maple syrup.

But no Rhode Island hot dog list would be complete without the state’s iconic “all the way” wiener: a steamed bun cradling a natural-casing frank topped in order with yellow mustard, seasoned meat sauce, finely chopped onions, and a dusting of celery salt. It’s a combination that’s simple but loaded with local flavor.

Brought to Rhode Island by Greek immigrants in the early 20th century, the “New York System”-style hot wiener has nothing to do with New York. The name was, reportedly, simply a branding trick to evoke big-city appeal.

What sets these dogs apart is the wiener sauce, made from a closely guarded secret recipe. It’s a blend of finely ground beef, onions, and warm spices like cumin, paprika, and allspice.

While Olneyville New York System remains the best-known source with locations in Providence and Cranston, NY Lunch in Woonsocket serves a nearly identical version beloved by locals in the Blackstone Valley. Both shops source their dogs from Little Rhody Foods in Johnston. Even the buns are specific: top-split and steamed, usually from Superior Bakery in Cranston or another local supplier.

Wiener fans in Pawtucket can also visit the Happy Hour Social Club on Power Road, where longtime customers revived the beloved Kip’s Hot Wieners tradition in 2024. Originally served at a 10-seat counter on West Avenue for more than four decades, Kip’s signature wieners are now back on the menu Thursday through Sunday evenings.

If catching a Rhode Island FC game at Centreville Bank Stadium in Pawtucket, also find wieners on the menu at the concession stands.

And in Smithfield, Downstairs at the Brothers Artisan Café now offers wieners as part of its new late-night comfort food menu, continuing the tradition in a casual, games-filled basement space that doubles as a hub for food and fun.

But what if you want some at home?

Li’l General on Cumberland Hill Road in Woonsocket sells wiener sauce by the pound. Or, for something closer to the real thing, Olneyville NY System sells their own spice packet, which can be used at home to replicate the flavor with ground beef.

If you’d rather do it yourself, here’s a home-tested recipe that captures the essence of the original while keeping things easy for weeknight cooks or backyard parties.

RI wiener sauce recipe

Makes about 2 cups (enough for 12 dogs)

In a large skillet, cook 1 pound of ground beef and break it into a fine crumble. Add 1 small onion, finely minced, and 1 clove of minced garlic. Cook until soft. Stir in 2 tablespoons of tomato paste, 1 teaspoon of Worcestershire sauce, 1 teaspoon of yellow mustard, 1½ teaspoons of cumin, 1 teaspoon of paprika, ½ teaspoon of chili powder, ¼ teaspoon of allspice, ½ teaspoon of celery salt, ½ teaspoon of black pepper, and a pinch of salt. Add ¼ to ½ cup of water or broth, then reduce the heat and simmer for about 30 minutes, stirring occasionally, until the sauce is thick but spoonable.

For a thicker, more diner-style texture, stir in 2 tablespoons of plain breadcrumbs during the final 10 minutes of cooking.

Serve it all “all the way,” with mustard first, then meat sauce, followed by onions and a sprinkle of celery salt, and you’ve got yourself a taste of Rhode Island.