Original Coney Island Sauce Recipes

HOMEMADE CONEY ISLAND HOT DOG SAUCE RECIPE

Steps:

• In a medium-sized pot or pan, cook the ground beef until browned. Drain excess liquids
• Add the chopped onions
• Measure your spices and mix them into the ground meat and onions
• Next, add your tomato paste, salt, and pepper
• Lastly, add 2 cups of water and simmer for 1-2 hrs depending on how you like your meat sauce. Coney Island hot dog sauce is supposed to be a bit runny

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.

COPYCAT A&W CONEY ISLAND SAUCE

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces.
• Salt and pepper lightly while cooking. Do not drain the fat.
• Add the remaining ingredients.
• Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
• Allow to cool, cover,and refrigerate until ready to use.

ORIGINAL CONEY ISLAND CHILI

Steps:

• 1. Brown ground chuck in a skillet. Drain approximately half the residual oil. Add ground pepperoni and grated onion and brown for another minute or two.
• 2. combine in kosher salt, brown sugar, chili powder, cumin, celery seed, cayenne and combine to meat mixture.
• 3. Reduce heat and add tomato paste, liquid smoke and V8 juice and bring to a simmer.
• 4. When chili has come to a low bubbling simmer, add cornmeal and cook low and slow for another 15 minutes.
• 5. Ladle over hotdogs or grilled burgers. This is a welcome sauce for grated sharp cheddar cheese and minced onions, but a true Coney Dog uses classic yellow mustard and a sprinkling of onions. Enjoy!

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.

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.

FLINTS ORIGINAL CONEY ISLAND SAUCE

Steps:

• 1. Combine all ingredients except hotdogs in a large saucepan. DO NOT brown ground chuck first!
• 2. Simmer until thickened about 45-60 minutes. You can break up the beef while it is simmering.
• 3. Grind the hotdogs and add to the sauce. Make sure they are finely ground or minced fine. Cook for 15 minutes. Ready to finish off your favorite hotdogs, or serve over french fries covered in cheese!

CONEY ISLAND HOT DOGS

Steps:

• Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
• Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
• Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
• Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
• Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.

FLINT'S ORIGINAL CONEY ISLAND

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.

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.

AWESOME CONEY SAUCE

Steps:

• 1. Chef's Note: There are two secrets to the traditional sauce: a minimum of ingredients, and the cut of the ground beef. As one vendor I talked to on Coney Island said to me: If you want to add extra onions, mustard, beans, whatever... Go for it, but the sauce is the sauce, pure and simple (a man of few words). In truth, keeping the ingredients to a minimum makes this an ideal sauce for a variety of things: For example, it's an excellent sauce for a chili/cheese burger.
• 2. Start by finely chopping the onions. Chef's Tip: The easiest way to do this is to use the large holes on a box grater. In addition, when you grate an onion, it will release a lot of moisture from the ruptured cell walls, and I usually pick up some of that excess liquid by laying the grated onion on a few sheets of paper towels.
• 3. Have your other ingredients close at hand.
• 4. Add the cold water (or stock) to a skillet, and then add the grated onions, and the ground beef. Chef's Note: This ground sirloin is not your typical grind... it's called a triple grind by your butcher. What I usually do is take regular grind and put it into my food processer for a couple of spins. The result is a very finely ground beef, and that is one of the secrets of this sauce.
• 5. Chef's Historical Note: According to the historical record, the recipe used ground beef heart, which is then ground to a consistency of fine-ground beef... not ground sirloin.
• 6. Simmer the onion and beef over medium-to-medium-high heat until thoroughly cooked, and the onions are soft, about15 minutes.
• 7. Add the remaining ingredients, and slow simmer, uncovered, until it thickens, about 2 to 3 hours. Chef's Tip: I like Maxine's chili powder, but it's hot, so I usually use only 4 tablespoons. Actually, the chili powder will really make this sauce... Chef's Note: If it begins drying out, add a bit of water, or broth.
• 8. Chef's Tip: If you are using beef stock, as opposed to plain water, then you might want to leave out the additional salt.
• 9. Well, that's about it... get yourself a dog or two, and have at it. What are you waiting for...
• 10. One more thing: If you are a purest, and you want the "real" experience, then you need the right hotdog, and that's from the Koegel Meat Company in Flint, Michigan. Keep the faith, and keep cooking...