Best Coney Island Hot Dog 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.

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.

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).

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.

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 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.

CONEY ISLAND HOT DOG CASSEROLE

Steps:

• In a large skillet, brown the ground beef over medium-high heat, breaking up as fine as possible. Stir in tomato sauce, tomato paste, water, ketchup, onion flakes, sugar, chili powder, mustard, cumin, salt, pepper and celery seed. Heat to boiling. Reduce heat; simmer uncovered 15 minutes stirring frequently to prevent sticking.
• Cut buns and hot dogs into bite-sized pieces; spread on the bottom of a 9x13-inch baking dish coated with nonstick cooking spray.
• Spoon sauce mixture over top; sprinkle with onions and cheese.
• Bake at 350° for 30 minutes.

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).

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.

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.

PAT 'S CONEY ISLAND-STYLE HOT DOG ONIONS

Steps:

• 1. Saute onions in oil til tender. Add ketchup, cayenne, red pepper and paprika.
• 2. Simmer over low heat about 15 minutes, uncovered. Add vinegar and simmer about 45 minutes. Add salt to taste.

CONEY ISLAND HOT DOG CHILI

Steps:

• In a skillet cook beef,onion,and green pepper until beef is brown.
• Drain.
• Add remaining ingredients.
• Simmer for 30 minutes.
• Serve on your favorite hot dogs with mustard,onions,and cheese.
• Can also be served on cheeseburgers.

CONEY ISLAND HOT DOG

Steps:

• 1. In a large skillet over medium heat, brown ground beef. Use a potato masher to break beef up into the smallest chunks possible. Halfway thru cooking, add onions and cook until begin to turn translucent. Stir garlic in and cook for an additional minute. Add remaining ingredients and stir well. Simmer uncovered for 15 minutes or until sauce thickens.
• 2. To serve, place a cooked hot dog (either grilled or boiled) on top of a steamed or heated bun. Ladle with a big coop of chili, and finish with yellow mustard and chopped white onions.
• 3. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=7tE656qw788

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 ISLAND HOT DOG CHILI

Steps:

• Saute onion, green pepper and garlic in oil for about 3 minutes.
• Add in ground beef; cook and stir until browned.
• Add remaining ingredients; cover and simmer 35-40 minutes.
• Add a little water to thin sauce if desired.
• Cool completely.
• Puree in batches for desired consistency, but don't puree until thoroughly smooth.