Gourmet Steak Wieners – a Texas-Style Recipe, Tariff-Free

The fledgling US dollar. The archaic gold bar. In these trying times, one asset holds value unlike any other– that’s right, we’re talking gourmet steak hot dogs– tariff-free. Everyone wants them, and there never seem to be enough to go around. That’s where The Savage Wiener comes in. Stock up while you can, and be sure to keep them frozen–

it’s going to be a long winter. 

To spice up these cold winter months, why not try a Texas-style Wiener? Everything is bigger in Texas, and better too. Unsurprisingly, The Savage Wiener Jumbo Gourmet Steak Hotdog provides the perfect vessel upon which Texan toppings can be applied.


For the Savage Wiener Gourmet Steak Hot Dogs:

8 Gourmet Steak Savage Wieners

8 good quality hot dog buns, split 3/4 through

For the BBQ sauce:

2 tablespoons canola oil

1 large Spanish onion, coarsely chopped

5 cloves garlic, coarsely chopped

3 cups canned plum tomatoes and juices, pureed

1 cup water

1/4 cup ketchup

1/4 cup red wine vinegar

1/4 cup Worcestershire sauce

3 tablespoons Dijon mustard

3 tablespoons dark brown sugar

2 tablespoon honey

1/4 cup molasses

3 tablespoons ancho chili powder

3 tablespoons pasilla chili powder

2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)


Freshly ground black pepper

For the coleslaw:

3/4 cup mayonnaise

1/2 small white onion, grated

2 tablespoons sugar

1 teaspoon celery salt

3 tablespoons apple cider vinegar


Freshly ground black pepper

1 head cabbage, cored, finely shredded

1 large carrot, finely shredded

Sour dill pickles (not half sour), for serving


  1. For the hot dogs: Heat the grill to high. Grill gourmet steak dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.
  2. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally. 
  3. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container. 
  4. Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.