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2 tbsp. prepared mustard
2 (8 oz.) cans tomato sauce
1/2 c. dark corn syrup
1/3 c. vinegar
1/3 c. minced onion
2 tbsp. Worcestershire sauce
1/2 tsp. celery seed
1/4 to 1/2 tsp. bottled hot pepper sauce
1 lb. hot dogs

In skillet, blend mustard with small amount of tomato sauce, then add the remaining sauce, corn syrup, vinegar, onion, Worcestershire sauce, celery seed and hot pepper sauce. Cook over medium heat, stir frequently until mixture comes to a boil. Reduce heat and simmer gently for 30 minutes. Add cut-up hot dogs in bite-size pieces, then cool until plump, 7-8 minutes.