OLD-FASHIONED CONEY HOT DOG SAUCE
Camping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. -Loriann Cargill Bustos, Phoenix, Arizona
Provided by Taste of Home
Time 40m
Yield 2 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 103 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
CONEY ISLAND HOT DOG SAUCE
Make and share this Coney Island Hot Dog Sauce recipe from Food.com.
Provided by Timothy H.
Categories Pork
Time 20m
Yield 5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 117.1, Fat 7, SaturatedFat 2.7, Cholesterol 30.8, Sodium 543, Carbohydrate 4.3, Fiber 1, Sugar 2.9, Protein 9.3
CONEY HOT DOG SAUCE
Make and share this Coney Hot Dog Sauce recipe from Food.com.
Provided by grandma2969
Categories For Large Groups
Time 6h15m
Yield 24 serving(s)
Number Of Ingredients 14
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.
GORDY'S CONEY RECIPE
Provided by Food Network
Categories main-dish
Time 6h35m
Yield 12 coney dogs
Number Of Ingredients 13
Steps:
- For the coney sauce: In a large pan, brown the ground beef, then discard excess grease. Add beef to a stockpot or crockpot and set to low heat. Add chili powder, salt, pepper, garlic and onion powders, paprika, cayenne and 1 cup water to the pot and mix together. Cook on low, stirring occasionally and stirring in more water 1/4 cup at a time as necessary, until you achieve your desired consistency, 4 to 6 hours.
- For the coney: Heat the oil in a deep-fryer to 375 degrees F or heat a grill to 425 degrees F. Cook the wiener until the natural casing gives you a nice "snap."
- Apply yellow mustard to the inside of the hot dog bun. Add wiener to the bun. Add coney sauce and top with onions.
CONEY ISLAND CHILI DOGS
Steps:
- In a large pot over medium heat, brown the ground beef stirring constantly to break up all the clumps into fine pieces.
- Add the chili sauce, chili seasoning, water, Worcestershire, mustard and onion powder. Bring to a boil, lower the heat, and simmer for 30 minutes.
- Meanwhile, boil the hot dogs according to package instructions. Place hot dogs in buns, top with chili, cheddar cheese, and chopped white onion. Serve with Spicy Fries.
- Preheat oven to 450 degrees F.
- Combine taco seasoning and salt; set aside.
- On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs.
LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE
This is a copycat recipe of the well-known rival of American Coney hot dog chili in Detroit, MI. http://mybestcookbook.wordpress.com/2011/12/16/copycat-lafayette-coney-island-sauce/
Provided by commercesd
Categories Sauces
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 77.4, Fat 4.8, SaturatedFat 1.2, Cholesterol 15.4, Sodium 210.5, Carbohydrate 2.9, Fiber 0.4, Sugar 0.8, Protein 5.5
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
A LITTLE BIT OF HEAVEN IN CONEY ISLAND HOT DOG SAUCE
This is the Coney Island hot dog sauce that you've been waiting for.... Mountaineer style!!!!!! It's got it all!
Provided by Lil Martha Stewart
Categories Sauces
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 198.6, Fat 12.2, SaturatedFat 4.8, Cholesterol 47.6, Sodium 428.9, Carbohydrate 8.1, Fiber 0.9, Sugar 5.6, Protein 14.1
DETROIT CONEY HOT DOG SAUCE
To make the Classic Detroit Coney Dog - Bun, pork & beef dog, yellow mustard, this sauce, white onion, It freezes well, so make a big batch.
Provided by Ambervim
Categories < 4 Hours
Time 1h30m
Yield 1 Batch
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1690.5, Fat 92.2, SaturatedFat 35.3, Cholesterol 594.7, Sodium 3924.9, Carbohydrate 75.4, Fiber 17.1, Sugar 27.7, Protein 139.5
COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE
If you want a true and authentic Detroit Coney experience, then make this. The authentic D-chili has beef heart in it... it really does make all the difference in the world, ask your local mom & pop butcher to grind it for you.
Provided by soveria
Categories High Protein
Time 4h15m
Yield 1/2 gallon, 20 serving(s)
Number Of Ingredients 16
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?
Nutrition Facts : Calories 445.1, Fat 32, SaturatedFat 13.9, Cholesterol 97.3, Sodium 929.4, Carbohydrate 9.9, Fiber 1.6, Sugar 3.3, Protein 28.7
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
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