3 lbs. hamburger (not chuck or round)
1/2 lb. suet (melted down) or 1 c. Crisco
1 lg. onion, grated
3 cloves garlic, grated (4, if sm.)
3 tsp. salt (scant)
1 tsp. black pepper
1/2 tsp. red pepper
2 tbsp. chili powder
2 tbsp. rosemary in 1 c. boiling water, let stand 5 minutes; strain, use water

Melt suet over low heat; put in hamburger. Cook until red is out of meat. Use potato masher until mixture is FINE. Add onion and garlic. Mix in. Add all spices. Add rosemary liquid. Simmer 45 minutes. Enough for about 48 hot dogs. Sauce may be frozen. DO NOT DRAIN OFF FAT.