Dog N Suds Coney Sauce Recipes

DOG 'N' SUDS CONEY SAUCE

Steps:

• 1. In a skillet over medium heat brown ground beef with chopped onions . While cooking break up ground beef with fork to crumble fine. Drain fat when beef is no longer pink.
• 2. Add the next seven ingredients to the ground beef and onion mixture. Mixing well add enough ketchup to keep mixture loose.
• 3. Simmer sauce partially covered for 1 hour tasting and adding ketchup as needed.

COPYCAT DOG 'N SUDS CONEY SAUCE

Steps:

• Heat a skillet over medium heat. Add the ground beef and onion and cook, stirring frequently, until the beef is cooked and is finely crumbled. Drain off any excess grease. Add the mustard, sugar, Worcestershire sauce, Tabasco, vinegar, water, and celery seed. Mix well. Add enough ketchup to create desired consistency. Bring the mixture to a boil then reduce the heat to a very low simmer. Cook, partially covered, for 1 hour, adding additional ketchup as needed. Serve hot over hot dogs in buns with desired toppings.

DOG N' SUDS CONEY SAUCE

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.

DOG 'N' SUDS CONEY SAUCE

Steps:

• 1. 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 ketchup. Mix well, then add enough ketchup to keep mixture loose. Simmer, partially covered, 1 hour, adding ketchup as needed

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.