Alabama Coney Style Hot Dogs Recipes

CONEY ISLAND HOT DOGS

Steps:

• Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
• Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
• Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
• Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
• Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.

ALABAMA CONEY-STYLE HOT DOGS

Steps:

• In a skillet over med-high heat, brown the beef with the onion.
• As the mixture browns, break up the beef with a fork.
• Pour off the fat and add all remaining sauce ingredients, mixing well.
• Simmer over low heat, partially covered and stirring frequently for 1 hour, or until mixture thickens.
• If desired, add an additional tablespoon of cider vinegar the last 15 minutes of cooking.
• Place hot dogs in buns and top with mustard, onion, coleslaw or sauerkraut, and Alabama Coney sauce.
• Serve immediately.

DETROIT-STYLE CONEY DOGS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
• Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
• Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

CONEY ISLAND HOT DOGS

Steps:

• FOR THE CHILI SAUCE: In large kettle, over medium heat, sauté ground chuck, stirring, until red color disappears. Pour off fat.
• Add chopped onion and chili powder, cook, stirring, about 5 minutes, or until onion is tender.
• DRAIN ONE can of beans; use ONE CAN UNDRAINED. Add with rest of ingredients to meat, breaking up tomatoes with fork; stir to mix well. Simmer slowly, covered and stirring occasionally, until thickened and flavors are blended about 1 hour. Makes 2 quarts. This sauce can be frozen. Thaw overnight in refrigerator or several hours at room temperature.
• FOR THE HOT DOGS: Sprinkle rolls lightly with water; wrap tightly in foil. Heat in 350°F oven while heating frankfurters.
• In large saucepan, bring 1 quart water to boiling. Add frankfurters. Cover, and turn heat very low; heat 5 to 8 minutes. Meanwhile, in small saucepan, heat Chili Sauce.
• TO SERVE: Fill each warm roll with frankfurter; top with Chili Sauce. Pass onion, pickle relish, catsup and mustard. Makes 6 servings.
• McCalls Cookery.

OLD-FASHIONED CONEY HOT DOG SAUCE

Steps:

• Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.