TRADITIONAL CONEY ISLAND SAUCE
Steps:
- Brown hamburger and onion.
- Combine dry ingredients and stir into cooked meat mixture. Add water and simmer until thickened.
- Serve over hot dogs or on broiled franks.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CONEY ISLAND SAUCE
This is great on grilled hot dogs. The original recipe hails from Coney Island, NY where hot dogs by the beach are served with a similar sauce topping.
Provided by Kim
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 8.9 g, Cholesterol 46 mg, Fat 9.2 g, Fiber 0.5 g, Protein 13.3 g, SaturatedFat 3.5 g, Sodium 225.1 mg, Sugar 7.4 g
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
CONEY ISLAND SAUCE
Put the ketchup aside! Shirley Heston of Pickerington, Ohio turns ground beef, chopped onion, tomato sauce and chili powder into a zippy topping ideal for hot dogs. Grill two packages of hot dogs at your next barbecue and save the extras for the following dishes.
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
AWESOME CONEY SAUCE
I love a good hotdog, and one covered in Coney sauce is even better. Okay, I know that there are a lot of Coney sauce recipes out there in the wide world; and, although people associate Coney with Coney Island, the original Coney sauce came about in the Detroit area in the early part of the last century. It then spread to the...
Provided by Andy Anderson !
Categories Other Sauces
Time 3h20m
Number Of Ingredients 9
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...
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.
ORIGINAL GREEK CONEY SAUCE
This is a fantastic coney sauce recipe! This recipe is from the kitchen of Kevin Taylor, the BBQ GURU. This freezes well.
Provided by JoiD7337
Categories Sauces
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION:.
- To get the right consistency, cover the meat with water and soak, in the fridge, for 2 hours.
- Then take a fork and break up any remaining chunks.
- Drain the water and go on to browning.
- You will have some water while browning but it will slowly steam off.
- Brown beef, onion and shortening.
- Add remaining ingredients.
- Simmer for 2 hours.
- You may have to add some water.
FLINT'S ORIGINAL CONEY ISLAND
I've lived in Flint, Michigan my entire life, and I was brought up on Coneys. The recipe has always been kept "top secret", and every restaurant has a slightly different version. But my friend's grandmother opened and ran one of Flint's top Coney Island restaurants for many years, and she gave me this recipe. The original recipe calls for beef kidney, heart and suet. But guess what? That's what hot dogs are made from! That's why ground hot dogs are a good substitution. I've tried and tasted many copycat recipes for Coney sauce, but I'm convinced that this one is the best. Coneys are traditionally served using a steamed hot dog bun, a koegel vienna hot dog (any vienna hotdog will do) then topped with the sauce, yellow mustard and finely chopped onions. Yum! The friend also noted that if it tastes like something is missing.. add more cumin. By the way, Koegel Viennas are now available to order online!
Provided by BETHANY T.
Categories Meat
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 228.6, Fat 16, SaturatedFat 5.9, Cholesterol 53.1, Sodium 401.5, Carbohydrate 5.8, Fiber 2.1, Sugar 2, Protein 16.1
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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