Basic Coney Sauce Recipes

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.

A & W CONEY-STYLE SAUCE

Steps:

• 1. Do not brown the beef. Combine all in a saucepan and simmer for 2 hours.

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.

BASIC CONEY SAUCE

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.

CONEY ISLAND SAUCE

Steps:

• In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat.
• Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.