Best 6 Tony Packos Coney Island Sauce Recipes
Tony Packo's Coney Island Sauce is a delectable and tangy sauce that can elevate the flavors of any dish. The sauce is made with ground beef, tomatoes, onions, and a blend of spices, and it has been a staple of Toledo, Ohio since 1932. Tony Packo's Coney Island Sauce is the perfect topping for hot dogs, hamburgers, and fries, and it can also be used as a dipping sauce for vegetables or chicken wings. With its unique flavor and versatility, Tony Packo's Coney Island Sauce is sure to become a favorite in your kitchen.
Let's cook with our recipes!
COPYCAT TONY PACKO'S CONEY ISLAND HOTDOG CHILI SAUCE
Found this recipe online, someone had talked to someone at Tony Packo's to get info on their sauce, and the right way to serve it up!
Provided by soveria
Categories Sauces
Time 1h5m
Yield 1 quart, 10 serving(s)
Number Of Ingredients 11
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.
TONY PACKO'S CONEY ISLAND SAUCE
I was looking for this online today - found it at TOH forums - and whomever posted said they found it at CDKitchen. Looks really really close to what it should have in it to me - not tried it yet - but I know Packo's has lard in it too...UPDATE _ I tried this - it needs jazzed up some...good, bland, basic sauce. When I fix it - I'll edit it again!
Provided by Stacey in BG
Categories Meat
Time 1h5m
Yield 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 85.1, Fat 4.8, SaturatedFat 1.9, Cholesterol 29.5, Sodium 155.1, Carbohydrate 1, Fiber 0.5, Sugar 0.1, Protein 9.3
CONEY ISLAND HOT DOG CHILI SAUCE
This recipe is quick and easy. Only have to simmer for 30 minutes! It started as a very saucy Coney Island hot dog sauce. I prefer a meatier chili sauce, but if you prefer it saucy with less meat, reduce ground round to 1/2 pound meat.
Provided by OLIVIAC15163
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 50m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 90.2 calories, Carbohydrate 13.6 g, Cholesterol 11.1 mg, Fat 2.2 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 0.7 g, Sodium 916.6 mg, Sugar 9.3 g
COPYCAT A&W CONEY ISLAND SAUCE
Make and share this Copycat A&w Coney Island Sauce recipe from Food.com.
Provided by Iron Woman
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
KEN'S FAMOUS CONEY SAUCE
One of the nice things about having been on this earth for a extended period of time is that you get to experience many things. Some good, some bad. Some things that you remember and many things that you forget. Once in a while some thing, experience or event comes along that stays with you and provides many nice memories. One such thing for me was a coney dog. Not just any coney dog, mind you. But one that stands out - nonpareil. The ultimate coney dog. A poor man's gastronomical delight. One that shall never come this way again. For it just wasn't the taste of that coney dog among coney dogs: it was the aura of a bygone era. Not only did the sauce-covered wiener satisfy your appetite, but the smells, sounds and sights of the surroundings made the consumption of this king of coney dogs an event to the looked forward to, cherished and remembered for years to come. In the old days in Canton, Ohio, there was an indoor version of a farmer's market called the Arcade Market in downtown Canton where one could get the freshest produce, meat cut to order on the spot, actually homemade items for your home and, of course, breakfast and lunch. Homer E. Dickes (Dick), a spry wisp of a man who seemed old even when I first met him as a 5-year-old kid, owned two eating venues within the old arcade. One was a sit-down counter that served lunch and breakfast. You could get that day's version of fast food there, eggs made to order, various sandwiches, sodas and shakes, but there was one thing you couldn't get there: that was a coney dog. For that you had to amble over toward the other side of the market, elbow your way up to a counter where Mr. Dickes himself served up coney dogs par excellence at Dick's Coney Stand. During the rush at lunchtime you sometimes had to stand five deep and hope you got served in time to get back to work. Lunch, at least in my working years, consisted of two coney dogs washed down by an ice cold root beer. Mr. Dickes would take your order, grab his tongs and deftly fish the required number of wieners from a pot where they had been simmering since early morning. He would then take a bun or buns from a steam warmer and with a quick flick of the wrist using a long soda spoon put the perfect amount of sauce on your dog. An assistant would bring your root beer and take your money while Mr. Dickes methodically waited on the next customer. In the 30 or 40 years that I frequented Dick's Coney Stand I don't think I ever heard Mr. Dickes saying anything more that "What can I get you?". He was much too busy for chit-chat and I was much too eager to consume my prize dogs to want to converse with him anyhow. Those days are long gone now, but the memories linger on. The Arcade Market was slowly pushed aside by the newly arrived aseptic and extremely mundane super markets. Dickes Coney Stand held its own against the fast food restaurants that started to populate downtown Canton, but even the popularity of his coneys couldn't sustain the Arcade Market and keep it open. The Arcade Market finally lost its battle to serve the citizens of Canton and with its closing Dick's Coney Stand served its last coney dog some time during the '80s. After its closing, I, along with others, would search in vain for a coney that was comparable to Mr. Dickes'. At times I would come across one that was reasonably good but the ambiance - the sights, sounds and smells of the old Arcade Market - could not be replicated from that earlier time. For years I had heard rumors that someone had the actual recipe for Mr. Dickes' coney sauce. I was eventually given a copy of said recipe by a friend and eagerly set about making it in my home. What I was given was a pretty standard recipe for coney sauce that didn't seem to be anything special and indeed my first few attempts at making the coney sauce didn't produce the hoped for results. It took quite a few tries before I discovered that the secret to a good coney sauce wasn't in the ingredients but it was in the preparation. Like all things of import, the effort put into creating something - whether it be a food item, a material object, or even a work of art - directly impacts the final result. You can use the finest ingredients, building materials or artist paints, but if individual effort is lacking, the finished item will leave something to be desired. A quick search of the Internet revealed a couple recipes that were attributed to Mr. Dickes. The one that I offer here is one that has been circulated for years by word of mouth and is popularly thought to be the original recipe from Dick's Coney Sauce. For many years now I have served this sauce to friends and family and it is now known in my somewhat limited circle as Ken's Famous Coney Sauce. I have freely given out the recipe but invariably I get feedback from others that they just can't make it the same way as I do. That is probably because of the required amount of effort that it takes to make a truly great coney sauce. It takes a couple hours of intense motivated effort to make the sauce come out right. An effort that most won't put forth for a lowly wiener.
Provided by OhioKen
Categories Lunch/Snacks
Time 40m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Over medium heat combine the tomato puree, sugar and one-half of the chili powder.
- Brown the hamburger in a large skillet, crumbling it with a spatula while cooking.
- Once the hamburger is browned evenly, reduce the heat to medium low.
- Now comes the first of two critical steps in making a great coney sauce. The hamburger needs to be crumbled into extremely fine particles; the finer the better.
- Pampered Chef makes a tool for chopping hamburger into fine particles that I use. It requires a lot of effort and time but I cannot overstress the importance of getting the hamburger particles as small as you can.
- I have been tempted to put the cooked hamburger into a food processor but I am not sure if a food processor is appropriate for use on meat. I usually move small amounts of hamburger to the center of the skillet and take out my frustrations on it with my Pampered Chef tool adding the hamburger to the sauce as I go.
- While I am cooking the hamburger, I slowly add the rest of the chili sauce a little at a time. This is the second of two critical steps. It is important to get a balance between the sweetness of the sugar and the tang of the chili sauce.
- For a sauce to be truly good you should be able to taste both the sweet and tangy at the same time with neither overpowering the other. You should have a lingering taste of chili with just a hint of sweetness. It is important to frequently taste the sauce, as balance is critical.
- After making it for many years you will be able to pretty much tell how far along the sauce is by the color; the sauce will start to take on a rich dark red color from the dark chili powder when you are nearing completion.
- All this sounds like a lot of work, and it is. But the outcome is worth it. Rest assured that if you follow my directions you will be treated with a sauce that some day will come to be known as Sam's, Jane's or maybe if your name happens to be Richard - Dick's Famous Coney Sauce.
Nutrition Facts : Calories 114.6, Fat 4, SaturatedFat 1.6, Cholesterol 24.6, Sodium 51, Carbohydrate 11.9, Fiber 1, Sugar 10, Protein 8.3
CONEY ISLAND CHILI DOG SAUCE
After countless searches for a good Coney Island sauce, I stumbled on this one at another cooking website. Most recipes I had tried were just too sweet, this is a good Midwest-style Coney sauce. I didn't follow the measurements to the letter - just eyeballed it; and I added a couple dashes of hot sauce to kick up the heat a bit.
Provided by Foodie61
Categories Sauces
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Brown the ground beef and onions over medium-high heat until the beef is cooked through and the onions are softened.
- Add the chili powder, cumin, oregano, salt, and pepper to the ground beef and onions and cook for 1-2 minutes, stirring constantly, to blend the flavors.
- Add the tomato sauce, tomato paste, and water to the beef mixture and bring to a boil. Reduce heat to low and simmer for at least 30 minutes, stirring occasionally.
- Season the sauce to taste with additional chili powder, cumin, oregano, salt, and pepper, if desired.
- Serve the sauce over hot dogs, hamburgers, or fries.
Conclusion:
Tony Packo's Coney Island Sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this sauce is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give Tony Packo's Coney Island Sauce a try. You won't be disappointed!
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