Coney Island Hot Dog Sauce Recipe 435

CONEY ISLAND HOT DOG SAUCE

Steps:

• In a medium saucepan, brown the ground beef; drain well.
• Add to the ground beef the finely chopped onion, chili powder, 1/2 teaspoon salt, allspice, ground mustard, garlic powder, cumin, cinnamon, black pepper, tomato paste, and water. Bring to a boil. Reduce heat and simmer for 1 to 2 hours.
• Top each hot dog with about 2 tablespoons of sauce.
• Optionally add 1 to 2 tablespoons of chopped onion over the ground beef mixture then add mustard. Top the hot dogs with shredded Cheddar cheese.

CONEY ISLAND SAUCE

Steps:

• In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat.
• Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.

GRANDPA'S CLASSIC CONEY SAUCE

Steps:

• Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.

CONEY ISLAND HOT DOG SAUCE RECIPE - (4.3/5)

Steps:

• I browned my meat first in about 1 1/2 cups of water in a pan or pot. This also helps to remove the fat from the hamburger. Make sure to break up the meat as fine as possible (a potato masher works great). I mince up my onion and add it along with the hamburger as it cooks. When the meat is cooked, drain and return to the pot. Add the garlic and cook for a couple minutes. Add the remaining ingredients except the hot dogs and add the mixture to your crock pot. Turn the crock pot on low and cook for 2 hours. I always start my crock pot on high and then once it gets going I turn to low. I tweaked the sauce up a bit and added brown sugar and Worcestershire sauce. Serve the Coney sauce on top of cooked hot dogs with diced onions and mustard. To cook the sauce on the stove, prepare the mixture the same way and just simmer on low for about 45 minutes to 1 hour.

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.

CONEY ISLAND SAUCE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally., Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce.

CONEY ISLAND SAUCE

Steps:

• Brown beef, onions, and garlic in large skillet.
• Stir in remaining ingredients.
• Simmer, uncovered 10-15 minutes.
• Spoon sauce over cooked hot dogs (in buns) with any (or all!) of your other favorite hot dog toppings (sauerkraut, chopped onion, ketchup, mustard, pickle relish, melted American or cheddar cheese).

CONEY ISLAND SAUCE FOR HOT DOGS

Steps:

• Brown meat and onions, breaking hamburger up as you go.
• Add remaining ingredients.
• Simmer for 30 minutes.