Coney Island Hot Dog Sauce Recipe Copycat

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COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE



Copycat Lafayette Coney Island Hot Dog Chili Sauce Detroit Style image

If you want a true and authentic Detroit Coney experience, then make this. The authentic D-chili has beef heart in it... it really does make all the difference in the world, ask your local mom & pop butcher to grind it for you.

Provided by soveria

Categories     High Protein

Time 4h15m

Yield 1/2 gallon, 20 serving(s)

Number Of Ingredients 16

1 cup beef suet (crisco will do, but not the same, suet is fat around the kidneys) or 1 cup lard (crisco will do, but not the same, suet is fat around the kidneys)
5 lbs hamburger, 70/30 (not lean)
1 lb hot dog, diced (really should be ground cow heart, but dogs will be ok)
24 saltine crackers or 24 soda crackers, crushed into a powder
1/2 cup ketchup
4 cups chicken stock
3 tablespoons chili powder
4 tablespoons paprika
1/3 cup yellow mustard, plochmans
2 tablespoons turmeric
2 tablespoons cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
1/8 teaspoon ground cloves

Steps:

  • In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy).
  • In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown.
  • Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better) stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency.
  • Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
  • When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
  • Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?

Nutrition Facts : Calories 445.1, Fat 32, SaturatedFat 13.9, Cholesterol 97.3, Sodium 929.4, Carbohydrate 9.9, Fiber 1.6, Sugar 3.3, Protein 28.7

HOMEMADE CONEY ISLAND HOT DOG SAUCE RECIPE



Homemade Coney Island Hot Dog Sauce Recipe image

This Coney Island hot dog sauce is packed full of flavor and will make your basic hot dogs reach another level of deliciousness.

Provided by 100krecipes

Categories     Dinner

Time 2h12m

Number Of Ingredients 19

2 tbsp olive oil
1 lb ground beef
1 large onion, finely chopped
2 tbsp chili powder
½ tsp salt (or more to taste)
¼ tsp ground allspice
¼ tsp ground mustard
½ tsp garlic powder
⅛ tsp ground cumin
⅛ tsp ground cinnamon
⅙ tsp freshly ground black pepper (or more to taste)
⅛ tsp cayenne pepper
¼ cup tomato paste
2 cups of water
12 hot dogs
12 hot dog buns
2 large onions, finely chopped
Prepared yellow mustard to taste
Optional: Shredded cheddar to cheese

Steps:

  • In a medium-sized pot or pan, cook the ground beef until browned. Drain excess liquids
  • Add the chopped onions
  • Measure your spices and mix them into the ground meat and onions
  • Next, add your tomato paste, salt, and pepper
  • Lastly, add 2 cups of water and simmer for 1-2 hrs depending on how you like your meat sauce. Coney Island hot dog sauce is supposed to be a bit runny

PORT HURON-STYLE CONEY SAUCE



Port Huron-Style Coney Sauce image

This is a style of coney sauce that is found in the Greek restaurants and Coney Islands around the Detroit, Michigan area. It is very unique and different from New York coney sauce. Serve over steamed hot dogs in steamed buns with mustard and chopped raw onion if you wish.

Provided by Sarah Travis Stacey

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h10m

Yield 8

Number Of Ingredients 14

1 pound ground chuck
1 ½ teaspoons chili powder
½ teaspoon ground cinnamon
2 teaspoons paprika
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground allspice
2 teaspoons prepared yellow mustard
1 teaspoon beef base
1 cup water, or more as needed
3 teaspoons buttery crackers (such as Keebler Club® Crackers)

Steps:

  • Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 2.2 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 2.8 g, Sodium 56.7 mg, Sugar 0.3 g

CONEY ISLAND SAUCE



Coney Island Sauce image

This is great on grilled hot dogs. The original recipe hails from Coney Island, NY where hot dogs by the beach are served with a similar sauce topping.

Provided by Kim

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 55m

Yield 6

Number Of Ingredients 10

1 pound ground beef
1 onion, chopped
2 tablespoons prepared mustard
2 tablespoons cider vinegar
2 tablespoons white sugar
1 tablespoon water
1 teaspoon Worcestershire sauce
¼ teaspoon celery seed
¼ teaspoon hot pepper sauce
¼ cup ketchup

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.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 8.9 g, Cholesterol 46 mg, Fat 9.2 g, Fiber 0.5 g, Protein 13.3 g, SaturatedFat 3.5 g, Sodium 225.1 mg, Sugar 7.4 g

COPYCAT TONY PACKO'S CONEY ISLAND HOTDOG CHILI SAUCE



CopyCat Tony Packo's Coney Island Hotdog Chili Sauce image

Found this recipe online, someone had talked to someone at Tony Packo's to get info on their sauce, and the right way to serve it up!

Provided by soveria

Categories     Sauces

Time 1h5m

Yield 1 quart, 10 serving(s)

Number Of Ingredients 11

2 lbs ground beef, not lean, 70/30 mix so it does not dry out
2 garlic cloves, minced
3 teaspoons dark brown sugar
2 tablespoons chili powder
3 teaspoons Hungarian paprika
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1 teaspoon salt
1/8 teaspoon cayenne pepper
3 cups water

Steps:

  • 1. In a large skillet, cook beef and garlic over medium heat 6 to 8 minutes or until beef is no longer pink, make sure to turn beef into fine crumbles. Best method is a potato masher to mash while cooking; do not drain!
  • 2. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat and simmer 50 to 60 minutes until liquid is almost evaporated. Now its ready to serve, freeze, or can!
  • Hot Dog Directions: You gotta use Kolbasz sausage! Heat oven to 350 F, place sausage in a greased baking pan with a little Hungarian Beer. Bake about 1 Hour or until sausage is browned, but not dry.
  • Serve 'em up: The restaurant serves the sausage split in half (one half per dog) to make room and take on the chili sauce better. Use Hawaiian Sweet Hot Dog Buns, cover with chili, and then desired ingredients: common is chili first, then mustard, then diced onion on top, and with peppers and pickles on the side. Optional: shredded cheese cheddar jack mix on top of the onions.

OLD-FASHIONED CONEY HOT DOG SAUCE



Old-Fashioned Coney Hot Dog Sauce image

Camping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. -Loriann Cargill Bustos, Phoenix, Arizona

Provided by Taste of Home

Time 40m

Yield 2 cups.

Number Of Ingredients 11

1 pound lean ground beef (90% lean)
1 cup beef stock
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 103 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

CONEY ISLAND SAUCE



Coney Island Sauce image

Put the ketchup aside! Shirley Heston of Pickerington, Ohio turns ground beef, chopped onion, tomato sauce and chili powder into a zippy topping ideal for hot dogs. Grill two packages of hot dogs at your next barbecue and save the extras for the following dishes.

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1/2 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped celery
1 can (8 ounces) tomato sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
2-1/4 teaspoons Worcestershire sauce
3/4 teaspoon chili powder
1/2 teaspoon prepared mustard
1/4 teaspoon salt
8 hot dogs
8 hot dog buns, split

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.

Nutrition Facts :

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