CONEY ISLAND SAUCE FOR HOTDOGS
Hot Dog, Franks, Wiener, Frankfurter, Knockwurst.
Original Coney Sauce for hot dog lovers.
1/2 lb ground beef chuck, fried
1 cup Ketchup
1 cup water
1/4 cup dill pickle relish
1 tablespoon instant minced onion
1/2 teaspoon mustard powder
1 tablespoon chili powder
1/2 cup Coca Cola
1/2 teaspoon Salt
Fry ground meat in 2 tablespoon cooking oil and 1 cup water, crumbling with a fork, until no longer pink then add the ketchup, water, relish, onion, mustard, chili powder, coke cola, salt and
cayenne pepper, stir well to blend then stir occasionally while simmering for about 20 minutes. Thin with more water as
Makes 12-14 servings
Cooking The Hot Dogs
Cook 1 package "Ball Park" all Beef Deli
or "John Morrell N.Y Deli" Plump Hot Dogs
in (Optional -1/2 cup beer) and 3 cups water
or just the water, add 1/4 teaspoon
Caraway Seeds and 2 smashed cloves of
fresh garlic. Bring to a boil and immediately
set to lowest heat and simmer for 20 minutes or longer.
Use fresh soft buns or lightly toast buns under a broiler or face down in a fry pan.
*Notes Nathan's and Hebrew National Hot Dogs are so..."doggone" greasy good.
Sabrett® Skinless Frankfurters are perfect for a roller grill, BBQ, camping or pan-frying. They are available in a variety of sizes, from cocktail size to foot long. These are some franks that fans enjoy at stadiums, movie theaters and most amusement parks.
Chicago Style - Use Vienna Beef hot dogs, use poppy seed hot dog buns (steam them but not soggy)