Wennie Stew
My mother made this when i was a kid and it's always been a favorite. My children loved it growing up and now my grandchildren love it too.
My mother made this when i was a kid and it's always been a favorite. My children loved it growing up and now my grandchildren love it too.
- Carbohydrate 46.3202271725664 g
- Cholesterol 40.28 mg
- Fat 23.9565035 g
- Fiber 4.7559537548542 g
- Protein 12.9850115 g
- Saturated Fat 8.96900223333333 g
- Serving Size 1 1 Serving (345g)
- Sodium 2428.76758333333 mg
- Sugar 41.5642734177122 g
- Trans Fat 3.0016137 g
- Calories 436 calories
Step-by-step
- Saute onion until tender but do not brown them. add onions and the other ingredients and bring to a boil. cut heat down to low and let simmer 10 minutes.
- slice wieners into small circles. carefully add to tomato mixture and return heat to high, let mixture come to a second boil and then cut down to low and cook for about 30 to 40 minutes stirring every few minutes. Serve with your favorite crackers.. If you prefer a little sweet heat you can add 2 teaspoons of sugar to sweeten the heat. According to how sweet you like it just add what you like. This recipes can be tweaked in many way until you get what you like from it.. Enjoy..
Substituting the Base Liquids
Swapping canned tomato paste for fresh paste alters the overall liquid viscosity and requires adjusting the added water volume by roughly twenty percent. Canned tomato products contain varying degrees of added sodium and citric acid, which directly impact the final flavor profile before seasoning is even applied. Testing this formulation revealed that omitting canned chili sauce in favor of plain tomato purée fundamentally shifts the acidity, demanding careful balance during the reduction phase. Without managing these liquid ratios, the pot quickly scorches along the bottom surface.
Controlling the Simmer and Heat
Sauteing the chopped onion until merely translucent without allowing any browning preserves the sharp aromatics necessary to cut through the heavy tomato base. Maintaining a gentle simmer rather than a rolling boil during the thirty to forty minute cooking window prevents the sliced wieners from splitting apart and releasing excess sodium into the broth. Stirring every three to four minutes distributes the starches evenly, preventing localized hot spots in heavy-bottomed Dutch ovens. Monitoring the internal temperature of the simmering liquid ensures the starches hydrate completely without breaking the emulsion formed by the tomato paste.
Managing Sodium and Storage
Chemical interactions between the canned tomatoes, chili spices, and cured meats generate a high sodium load exceeding two thousand milligrams per serving, which concentrates further if evaporation exceeds safe limits. Adding granulated sugar counteracts the aggressive capsaicin heat from the chilis by coating the taste receptors rather than neutralizing the acid chemically. Storing leftovers in airtight glass containers for up to seventy-two hours allows the spices to meld, though the texture of the wieners softens noticeably upon reheating.
