Best Coney Hot Dog Sauce Recipes

COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE

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?

CONEY ISLAND HOT DOG CHILI SAUCE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.

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.

LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE

Steps:

• Heat oil. Add ground. Cook until no longer pink. Use potato masher to break it up into fine pieces.
• Put all other ingredients into bowl to mix or use a blender for a few seconds.
• Add ingredients to meat. Heat until bubbling and thickened.
• Mash the ingredients to incorporate into a light puree.
• Serve with inside and out grilled or toasted bun, boiled and grilled natural casing hotdog and chopped raw onion and yellow mustard.

CONEY ISLAND HOT DOG SAUCE (CHILI)

Steps:

• 1. Brown Ground Beef in a skillet and chop up real fine into individual granules. In a separate large saucepan - mix 2 cups of black coffee with all the other ingredients and cook over medium heat until boiling. Add the Ground beef when it has finished browning, drain off fat. Reduce to simmer and cook about 2 hours. Serve over all beef hot dogs on buns.

CONEY ISLAND HOT DOG SAUCE

Steps:

• 1. Cook ground beef and onion well. Drain fat, discard.
• 2. Add remaining ingredients, stir well. Cook over medium high heat until thick about 20 minutes.
• 3. Serve over hot dogs. Scrumptious! Freezes well.

CONEY ISLAND HOT DOG SAUCE

Steps:

• In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, relish, vinegar, chili powder, mustard, salt, pepper and cayenne if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until desired thickness, stirring occasionally.

JOANIE'S CONEY ISLAND HOT DOG SAUCE

Steps:

• In large skillet melt butter over medium-high heat. Cook ground beef in butter until brown, 3 to 5 minutes. Stir in chopped onion and cook until beef juices run clear, 3 to 5 minutes. Drain.
• Stir in salt, pepper, paprika and chile powder. Add water to cover, and simmer until water is absorbed, stirring frequently, 10 to 15 minutes.

FLINT CONEY ISLAND HOT DOG SAUCE

Steps:

• DO NOT brown ground beef before using. Combine ALL ingredients except hot dogs in a pot and simmer until thickened. Stir occasionally to ensure beef does not clump and cooks evenly.
• Grind the hot dogs very fine (or chop fine in food processor) stir into beef mixture and cook 15 minutes longer.
• Use over GOOD natural casing hot dogs (Koegel Vienna if possible) with chopped onion and mustard. The big secret in this recipe is the ground hot dogs. (Hint: Back home, I still used the Koegels' in the sauce, just the skinless ones).

A LITTLE BIT OF HEAVEN IN CONEY ISLAND HOT DOG SAUCE

Steps:

• Combine everything except weiners and simmer until thick-do not brown meat first. I suggest using a potato masher to mix everything.
• Grind the weiners and add to pot.
• Stir and Cook on low for a few hours to let all the flavors soak into meat. If you want you can place sauce in a crock pot in morning and will be ready that evening. the longer it cooks the better it is!
• Serve over hot dogs on buns and enjoy!

CONEY HOT DOG SAUCE

Steps:

• Brown hamburger and drain well.
• Combine with all other ingredients in a slow cooker and cook on low for 6 hours.
• Not sure how much this makes -- we package it in 1 cup servings for my husband and me.

CONEY ISLAND HOT DOG SAUCE

Steps:

• In a medium skillet over medium high heat, saute the ground beef for 10 to 15 minutes, or until well browned. Break up with a fork until fine.
• Add all the ingredients, water, onion, garlic, tomato sauce, chili powder, monosodium glutamate ect. Add salt to the beef. Simmer for 10 minutes, or until heated through.

HUNGARIAN CONEY ISLAND HOT DOG SAUCE

Steps:

• Sauté ground beef, stirring frequently to break the meat into small pieces, until brown. Remove from heat and drain grease.
• Sauté chopped onion, garlic and Hungarian pepper until tender. Add ground beef, marjoram and thyme. Stir to mix ingredients evenly throughout.
• Slowly add the tomato puree. Add paprika and again stir the mixture. Add vinegar, Worcestershire sauce and mustard. Add water to thin to preferred texture; not more than 8 oz. should be sufficient.
• Simmer sauce on low heat in a covered pot for about two hours. Allow sauce to cool and salt to taste. Hungarian peppers are the mildest of the hot peppers, and if you desire more heat, add Tabasco or your favorite hot sauce to taste, then reheat for about ½ hour.
• Serve over hot dogs on buns. Offer chopped Vidalia onion, and for an additional Hungarian touch, add a dab of sour cream on top of the hot dog.

DETROIT CONEY HOT DOG SAUCE

Steps:

• Mix the chili powder, paprika, cumin, oregano, salt, and pepper in a small bowl.
• In a large skillet over medium-high heat, cook the ground beef and beef heart for 5 minutes or until brown. Crumble it as it cooks so it is brown all over.
• Pour the meat into a strainer and drain the fat into a small sauce pan. Discard all but 3 tablespoons of fat.
• Whisk the fat and flour together over medium heat. This makes a roux. Cook it, stirring frequently, until it turns amber, about 15 minutes. Then whisk in the chicken stock, tomato paste, and vinegar. Simmer on low while you --
• Add the onion, garlic, and red bell pepper to the ground meat in the skillet and cook for another 5 minutes.
• Push everything aside and add the spices and cook in contact with the bottom of the pan for 2 minutes, stirring so the spices don't stick to the bottom. This "blooms" the flavor. Then mix them in with the meat.
• Add the roux mix ingredients and stir it inches Simmer for at least 15 minutes, an hour is better.
• Pour 1/3 of the mix into your blender and puree it until it is pasty, and mix it back inches If you prefer you can use a stick blender to get the mix thick.
• Taste and add more of whatever you want.

A&W CONEY ISLAND HOT DOG SAUCE

Steps:

• Brown hamburger and onions in very large skillet; drain.
• Add the remaining ingredients and simmer, or cook on low in a crockpot, for 3½ hours.
• Stir frequently, as it will tend to stick.
• This freezes well.
• Serve with dry minced onions rehydrated in boiling water (in addition to the sauce).

CONEY ISLAND HOT DOG SAUCE

Steps:

• Combine everything except weiners and simmer until thick-do not brown meat first.
• Grind the weiners and add to pot.
• Stir and Cook 15 minutes longer.
• Serve over hot dogs on buns and offer onions.

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.

CONEY HOT DOG SAUCE

Steps:

• 1. Cream the Hormel Chili with beans in a blender or food processor.
• 2. Put ground beef and onion in a skillet and brown well...be careful not to burn the onions (they get bitter when too dark). Drain off all the fat.
• 3. Add the creamed Hormel chili to the meat and onion in the skillet. Simmer together for 3 minutes stirring constantly. That is all you have to do! Serve on hot dogs with mustard and minced onions. You can also top it with cheddar cheese.

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.