Best 20 Coney Sauce Recipes

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.

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.

CONEY ISLAND HOT DOG CHILI SAUCE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.

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.

COPYCAT TONY PACKO'S CONEY ISLAND HOTDOG CHILI SAUCE

Steps:

• 1. In a large skillet, cook beef and garlic over medium heat 6 to 8 minutes or until beef is no longer pink, make sure to turn beef into fine crumbles. Best method is a potato masher to mash while cooking; do not drain!
• 2. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat and simmer 50 to 60 minutes until liquid is almost evaporated. Now its ready to serve, freeze, or can!
• Hot Dog Directions: You gotta use Kolbasz sausage! Heat oven to 350 F, place sausage in a greased baking pan with a little Hungarian Beer. Bake about 1 Hour or until sausage is browned, but not dry.
• Serve 'em up: The restaurant serves the sausage split in half (one half per dog) to make room and take on the chili sauce better. Use Hawaiian Sweet Hot Dog Buns, cover with chili, and then desired ingredients: common is chili first, then mustard, then diced onion on top, and with peppers and pickles on the side. Optional: shredded cheese cheddar jack mix on top of the onions.

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 GREEK CONEY SAUCE

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.

CONEY SAUCE

Steps:

• In a medium skillet over medium high heat, saute the ground beef for 10 to 15 minutes, or until well browned. Break up with a fork until fine. Add the water, onion, garlic, tomato sauce, chili powder, monosodium glutamate and salt. Allow to simmer for 10 minutes, or until heated thoroughly.

PORT HURON-STYLE CONEY SAUCE

Steps:

• Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.

CONEY ISLAND CHILI DOG SAUCE

Steps:

• Brown ground beef in a skillet, adding onions halfway through. Add minced garlic when meat is nearly done.
• Add remaining ingredients; stir well to combine. Simmer over low heat 15 minutes.
• Serve over hot dogs, Coney Island style! Top with shredded sharp cheddar if desired.

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!

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...

TONY PACKO'S CONEY ISLAND SAUCE

Steps:

• Brown ground beef, breaking into very small pieces as it cooks.
• Drain off fat.
• Add remaining ingredients; simmer 1 hour or until desired consistency.
• Note: Originally served over half a Polish sausage, not a hotdog.

DETROIT STYLE CONEY SAUCE

Steps:

• 1. Brown ground beef, onion, in a large saucepan until meat is cooked. Drain. Add salt and black pepper. Add tomato sauce and water.
• 2. Add spices. Simmer for over low heat for 1 hour, add more water 1/8 cup at a time if needed to thin this sauce.
• 3. Serve over hot dogs or loose meat with mustard and diced onion!

MICHIGAN CONEY SAUCE RECIPE

Steps:

• Brown beef and onions in the cup of water.
• Add all other ingredients and bring to a boil.
• Reduce to a simmer, uncovered, stirring occasionally, until thick-usually about 3 hours.

CONEY ISLAND SAUCE FOR "GAGGERS" ( HOT DOGS)

Steps:

• Place the hamburger and onion a heavy skillet and brown. Add water and remaining ingredients.
• Stir mixture and bring it to a boil.
• Reduce heat and simmer for 45 minutes stirring occasionally.
• The finished consistency should be more on the thicker side not thin.
• Add a boiled hot dog (I like the cheap ones) to a steamed bun, (I like the New England hot dog rolls) add mustard, coney island sauce, chopped onions and a sprinkle of celery salt and ENJOY!

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.

CONEY HOT DOG SAUCE

Steps:

• Brown hamburger and drain well.
• Combine with all other ingredients in a slow cooker and cook on low for 6 hours.
• Not sure how much this makes -- we package it in 1 cup servings for my husband and me.

CONEY ISLAND HOT DOG SAUCE

Steps:

• In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, relish, vinegar, chili powder, mustard, salt, pepper and cayenne if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until desired thickness, stirring occasionally.

CHILI STYLE CONEY SAUCE

Steps:

• Stir lean ground beef, water, tomato sauce, chili seasoning mix, yellow mustard, onion powder, and garlic powder together in a large saucepan; bring to a boil, stirring often. Cover, reduce heat to low, and simmer until ground beef is no longer pink, about 10 minutes.
• Remove lid and simmer sauce until thickened, about 20 more minutes.