Best Hungarian Hot Dogs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

HOT DOG GOULASH



Hot Dog Goulash image

This is a concoction I came up with while trying to find a different way to use hot dogs that was kid friendly.

Provided by Hedge

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

16 ounces hot dogs (I buy them when they are on sale)
1/4 cup onion
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 quart diced tomato (I can my own but 2 16oz cans will do)
1 (26 ounce) jar pasta sauce (I buy in quality when on sale 10 for $10.00)
1 (10 1/2 ounce) can cream of tomato soup (on sale at $1.00 per can)
1 cup water
16 ounces pasta (I use medium shell macaroni on sale at 2 for $1.00)
1 dash pepper (I use fresh ground and don't add salt as the hot dogs are salty enough)

Steps:

  • cut hot dogs in 1/2 lengthwise then into 1/4" pieces.
  • In 4qt pan brown hot dogs and onions in oil.
  • add tomatoes, soup or tomato paste ,water, and pasta sauce. add pepper and garlic powder.
  • Let simmer while macaroni is cooking.
  • Cook macar4oni in separate pan, drain and add to sauce.
  • Works well with ground beef ,fresh browned of course, leftover hamburger patties chopped fine, leftover meat loaf or meatballs broken up fine and even leftover cooked chicken or turkey.

Nutrition Facts : Calories 752.4, Fat 31.1, SaturatedFat 10.5, Cholesterol 44.2, Sodium 2287.3, Carbohydrate 94.8, Fiber 5.9, Sugar 21.8, Protein 23.6

HUNGARIAN CONEY ISLAND HOT DOG SAUCE



Hungarian Coney Island Hot Dog Sauce image

This recipe uses paprika instead of chili powder as the base seasoning, and gives the sauce a distinct Hungarian goulash taste. As with all sauces, this one will be even tastier if refrigerated and then reheated and served the next day.

Provided by mydoglouis

Categories     One Dish Meal

Time 2h45m

Yield 10-12 serving(s)

Number Of Ingredients 13

2 lbs lean ground beef
1 large vidalia onion, finely chopped
4 garlic cloves, finely chopped
1 hot hungarian pepper, finely chopped
1/2 teaspoon marjoram
1/2 teaspoon thyme
15 ounces tomato puree
2 tablespoons sweet paprika
2 tablespoons white wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
water
salt

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.

Nutrition Facts : Calories 188.7, Fat 9.4, SaturatedFat 3.7, Cholesterol 59, Sodium 84.1, Carbohydrate 6.7, Fiber 1.6, Sugar 2.9, Protein 19.3

HUNGARIAN HOT DOGS



Hungarian Hot Dogs image

Each American city dishes up hot dogs with its own combination of toppings. Toledo is no exception. We came up with a version of Tony Packo's Hungarian hot dog, which is a citywide favorite in Toledo, Ohio. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

CHILI:
1 pound ground beef
1 garlic clove, minced
1-1/2 teaspoons brown sugar
1 tablespoon chili powder
1-1/2 teaspoons Hungarian paprika
3/4 teaspoon pepper
3/4 teaspoon ground cumin
3/4 teaspoon dried thyme
1/2 teaspoon salt
Dash cayenne pepper
1-1/2 cups water
HOT DOGS:
1 package (14 ounces) smoked kielbasa links
6 hot dog buns, split
Optional toppings: shredded cheddar cheese, yellow mustard and chopped onion

Steps:

  • In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat; simmer 25-30 minutes or liquid is almost evaporated., Cook kielbasa according to package directions. Serve in buns with chili and, if desired, toppings.

Nutrition Facts : Calories 477 calories, Fat 29g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 937mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.

Related Topics