Best Kens Famous Coney Sauce Recipes
CANTON ARCADE MARKET CONEY SAUCE
I've never had it but I was told that the coneys at this now-gone Ohio hotspot were just tops. My mother-in-law had some sort of connection there and here's the recipe. Obviously, you may wish to halve the recipe (for 3 pounds of hot dogs). I hope it brings back pleasant memories if you ever went there.
Provided by Bone Man
Categories Sauces
Time 1h
Yield 1 1/2 gallons of sauce
Number Of Ingredients 4
Steps:
- Brown the beef in an 8-quart non-reactive cooking pot, mashing chunks into fine pieces. Drain off fat.
- Reduce heat to medium and stir in chili powder. Add tomato puree and stir.
- Reduce heat to low and stir in the sugar. Simmer over low for 30 minutes.
- Serve with mustard and onions.
- Steam the buns, enough for 6 pounds of hot dogs.
- This sauce freezes well.
GRANDPA'S CLASSIC CONEY SAUCE
My Grandfather owned a drive-in restaurant back in the 1950's. This is his exact recipe for Coney Dogs from back in the day. I make this on special occasions and it is always hit with friends and family. Enjoy.
Provided by Sean S.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h10m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 12.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 0.4 g, Protein 13.5 g, SaturatedFat 3.5 g, Sodium 586.1 mg, Sugar 11.4 g
FLINT'S ORIGINAL CONEY ISLAND
I've lived in Flint, Michigan my entire life, and I was brought up on Coneys. The recipe has always been kept "top secret", and every restaurant has a slightly different version. But my friend's grandmother opened and ran one of Flint's top Coney Island restaurants for many years, and she gave me this recipe. The original recipe calls for beef kidney, heart and suet. But guess what? That's what hot dogs are made from! That's why ground hot dogs are a good substitution. I've tried and tasted many copycat recipes for Coney sauce, but I'm convinced that this one is the best. Coneys are traditionally served using a steamed hot dog bun, a koegel vienna hot dog (any vienna hotdog will do) then topped with the sauce, yellow mustard and finely chopped onions. Yum! The friend also noted that if it tastes like something is missing.. add more cumin. By the way, Koegel Viennas are now available to order online!
Provided by BETHANY T.
Categories Meat
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a heavy pan and cook over med to low heat until mixture cooks and becomes dry and crumbly.
- If it seems too wet or greasy, add a few crumbled saltine crackers.
- Best if made a day ahead and reheated in a frying pan.
- Freezes well.
- Note: I grind my hot dogs up in a blender with a little water.
- I also chop the onions using my blender with water.
Nutrition Facts : Calories 228.6, Fat 16, SaturatedFat 5.9, Cholesterol 53.1, Sodium 401.5, Carbohydrate 5.8, Fiber 2.1, Sugar 2, Protein 16.1
BASIC CONEY SAUCE
A good, tasty coney sauce if you're in a hurry and don't want to deal with a list of obscure ingredients. Enjoy!
Provided by Bone Man
Categories Sauces
Time 2h10m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- In a large cooking pot, brown the ground chuck and the onion over medium heat, just until the meat is no longer pink. Pour off the fat as best as you can.
- Stir in the chili powder and allow to simmer on low heat for about five minutes.
- Add remaining ingredients and allow to simmer on very low heat, covered, for 2 hours.
- Serve with onions, mustard, relish, and any kind of hot dogs on steamed buns. I like to toss the hot dogs into the sauce for about ten minutes to cook them.
- NOTE: A good way to steam hot dog buns is to put 4 or 5 buns into a gallon zip-lock bag, flip in about 2 teaspoons of tap water with your fingers and, (not sealing the bag completely), microwave it on the defrost mode for one minute.
Nutrition Facts : Calories 1222.4, Fat 43, SaturatedFat 15.1, Cholesterol 294.8, Sodium 4621.3, Carbohydrate 107.1, Fiber 11, Sugar 72.3, Protein 99.2
ONE-AND-ONLY CONEY SAUCE
This is the original style sauce, without tomato or onion. Handed down for four generations, from my grandfather to my sons. The flavor is nothing short of fantastic! Try it thicker on hot dogs, and thinner on loose hamburger. Don't be tempted to use a food processor instead of a blender; you'll end up with mush if you do. When doubling this recipe, blend in small batches.
Provided by LeChef
Categories Sauces
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat very well in 10-inch skillet. Drain fat.
- Add remaining ingredients, except flour and 1/4 cup water, to meat. Gently simmer 1/2 hour.
- Pour into blender. Blend until semi-smooth. Return to pan.
- If thicker sauce is desired, mix 2 tablespoons flour with 1/4 cup water. Add to meat mixture, or leave out for thinner sauce.
- Cook until desired consistency is achieved.
- Pour over steamed hot dogs or loose, cooked ground round heaped into hot dog buns.
Nutrition Facts : Calories 110.8, Fat 6.1, SaturatedFat 2.3, Cholesterol 25.7, Sodium 393.8, Carbohydrate 4.2, Fiber 0.9, Sugar 0.2, Protein 9.7
DOG N' SUDS CONEY SAUCE
Make and share this Dog N' Suds Coney Sauce recipe from Food.com.
Provided by bibbye
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
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