Best Coney Sauce Recipes

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.

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.

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.

COPYCAT A&W CONEY ISLAND SAUCE

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces.
• Salt and pepper lightly while cooking. Do not drain the fat.
• Add the remaining ingredients.
• Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
• Allow to cool, cover,and refrigerate until ready to use.

CONEY 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 the water, onion, garlic, tomato sauce, chili powder, monosodium glutamate and salt. Allow to simmer for 10 minutes, or until heated thoroughly.

COPYCAT TONY PACKO'S CONEY ISLAND HOTDOG CHILI SAUCE

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.

COPYCAT LAFAYETTE CONEY ISLAND SAUCE

Steps:

• 1. Heat the oil in a large saute pan and brown the meat in it until no longer pink. Use a potato masher to break it up into very small bits.
• 2. In a blender, add all the rest and whirr up for a couple of seconds. Pour into the cooked meat, and heat until it comes to a soft boil and it thickens up.
• 3. When done, remove 2 c from the pan and return to blender and puree. Pour back in the pan. You are done. Serve at the table with a ladle.
• 4. Proper coney eating etiquette: place two buns on a plate, add a hot dog to each. Ladle about 2-3 tbsp of sauce on each. Throw on a handful of raw diced onions and squiggle some ballpark mustard atop. Grab a fork!

ORIGINAL GREEK CONEY SAUCE

Steps:

• PREPARATION:.
• To get the right consistency, cover the meat with water and soak, in the fridge, for 2 hours.
• Then take a fork and break up any remaining chunks.
• Drain the water and go on to browning.
• You will have some water while browning but it will slowly steam off.
• Brown beef, onion and shortening.
• Add remaining ingredients.
• Simmer for 2 hours.
• You may have to add some water.

AWESOME CONEY SAUCE

Steps:

• 1. Chef's Note: There are two secrets to the traditional sauce: a minimum of ingredients, and the cut of the ground beef. As one vendor I talked to on Coney Island said to me: If you want to add extra onions, mustard, beans, whatever... Go for it, but the sauce is the sauce, pure and simple (a man of few words). In truth, keeping the ingredients to a minimum makes this an ideal sauce for a variety of things: For example, it's an excellent sauce for a chili/cheese burger.
• 2. Start by finely chopping the onions. Chef's Tip: The easiest way to do this is to use the large holes on a box grater. In addition, when you grate an onion, it will release a lot of moisture from the ruptured cell walls, and I usually pick up some of that excess liquid by laying the grated onion on a few sheets of paper towels.
• 3. Have your other ingredients close at hand.
• 4. Add the cold water (or stock) to a skillet, and then add the grated onions, and the ground beef. Chef's Note: This ground sirloin is not your typical grind... it's called a triple grind by your butcher. What I usually do is take regular grind and put it into my food processer for a couple of spins. The result is a very finely ground beef, and that is one of the secrets of this sauce.
• 5. Chef's Historical Note: According to the historical record, the recipe used ground beef heart, which is then ground to a consistency of fine-ground beef... not ground sirloin.
• 6. Simmer the onion and beef over medium-to-medium-high heat until thoroughly cooked, and the onions are soft, about15 minutes.
• 7. Add the remaining ingredients, and slow simmer, uncovered, until it thickens, about 2 to 3 hours. Chef's Tip: I like Maxine's chili powder, but it's hot, so I usually use only 4 tablespoons. Actually, the chili powder will really make this sauce... Chef's Note: If it begins drying out, add a bit of water, or broth.
• 8. Chef's Tip: If you are using beef stock, as opposed to plain water, then you might want to leave out the additional salt.
• 9. Well, that's about it... get yourself a dog or two, and have at it. What are you waiting for...
• 10. One more thing: If you are a purest, and you want the "real" experience, then you need the right hotdog, and that's from the Koegel Meat Company in Flint, Michigan. Keep the faith, and keep cooking...

PORT HURON-STYLE CONEY SAUCE

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.

CONEY ISLAND CHILI DOG SAUCE

Steps:

• Brown ground beef in a skillet, adding onions halfway through. Add minced garlic when meat is nearly done.
• Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.
• Serve over hot dogs, Coney Island style! Top with shredded sharp cheddar if desired.

FLINTS ORIGINAL CONEY ISLAND SAUCE

Steps:

• 1. Combine all ingredients except hotdogs in a large saucepan. DO NOT brown ground chuck first!
• 2. Simmer until thickened about 45-60 minutes. You can break up the beef while it is simmering.
• 3. Grind the hotdogs and add to the sauce. Make sure they are finely ground or minced fine. Cook for 15 minutes. Ready to finish off your favorite hotdogs, or serve over french fries covered in cheese!

CONEY ISLAND SAUCE - FLINT STYLE

Steps:

• Do not precook hamburger.
• Combine all ingredients in 2 quart.
• saucepan.
• Cover and cook on medium heat for 1 hour.
• Stir occasionally, blot to remove excess fat and liquid.
• Serve over cooked hot dogs.

DETROIT STYLE CONEY SAUCE

Steps:

• 1. Brown ground beef, onion, in a large saucepan until meat is cooked. Drain. Add salt and black pepper. Add tomato sauce and water.
• 2. Add spices. Simmer for over low heat for 1 hour, add more water 1/8 cup at a time if needed to thin this sauce.
• 3. Serve over hot dogs or loose meat with mustard and diced onion!

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.

TONY PACKO'S CONEY ISLAND SAUCE

Steps:

• Brown ground beef, breaking into very small pieces as it cooks.
• Drain off fat.
• Add remaining ingredients; simmer 1 hour or until desired consistency.
• Note: Originally served over half a Polish sausage, not a hotdog.

MICHIGAN CONEY SAUCE RECIPE

Steps:

• Brown beef and onions in the cup of water.
• Add all other ingredients and bring to a boil.
• Reduce to a simmer, uncovered, stirring occasionally, until thick-usually about 3 hours.

DOG N' SUDS CONEY SAUCE

Steps:

• In a salted skillet, brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine.
• Drain off fat.
• Add remaining ingredients, except catsup.
• Mix well, then add enough catsup to keep mixture loose.
• Simmer, partially covered, 1 hour, adding catsup as needed.