Copycat Aw Coney Island Sauce Recipes

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.

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 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!

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.