Coney Island Sauce For Gaggers Hot Dogs Recipe Foodcom

CONEY ISLAND HOT DOG SAUCE

Steps:

• Combine everything except weiners and simmer until thick-do not brown meat first.
• Grind the weiners and add to pot.
• Stir and Cook 15 minutes longer.
• Serve over hot dogs on buns and offer onions.

CONEY ISLAND SAUCE FOR HOT DOGS

Steps:

• Brown meat and onions, breaking hamburger up as you go.
• Add remaining ingredients.
• Simmer for 30 minutes.

CONEY ISLAND HOT DOGS

Steps:

• FOR THE CHILI SAUCE: In large kettle, over medium heat, sauté ground chuck, stirring, until red color disappears. Pour off fat.
• Add chopped onion and chili powder, cook, stirring, about 5 minutes, or until onion is tender.
• DRAIN ONE can of beans; use ONE CAN UNDRAINED. Add with rest of ingredients to meat, breaking up tomatoes with fork; stir to mix well. Simmer slowly, covered and stirring occasionally, until thickened and flavors are blended about 1 hour. Makes 2 quarts. This sauce can be frozen. Thaw overnight in refrigerator or several hours at room temperature.
• FOR THE HOT DOGS: Sprinkle rolls lightly with water; wrap tightly in foil. Heat in 350°F oven while heating frankfurters.
• In large saucepan, bring 1 quart water to boiling. Add frankfurters. Cover, and turn heat very low; heat 5 to 8 minutes. Meanwhile, in small saucepan, heat Chili Sauce.
• TO SERVE: Fill each warm roll with frankfurter; top with Chili Sauce. Pass onion, pickle relish, catsup and mustard. Makes 6 servings.
• McCalls Cookery.

CONEY ISLAND HOT DOG 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 all the ingredients, water, onion, garlic, tomato sauce, chili powder, monosodium glutamate ect. Add salt to the beef. Simmer for 10 minutes, or until heated through.

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 HOT DOGS WITH DAMN - GOOD GARLIC SAUCE

Steps:

• To make the sauce -.
• In a skillet, saute the onion in the olive oil over medium-low heat until translucent. Add the garlic and stir one to two minutes, do not brown.
• In a large saucepan over medium heat combine the tomatoes, tomato sauce, water, garlic mixture, chili powder, brown sugar, cumin, paprika and salt. Bring to a boil and reduce heat to a simmer, continue to simmer about 1 1/2 hours (until thick). Stir in crumbled meat. Taste and adjust seasoning with salt and chili powder.
• To assemble the hot dogs -.
• Heat a large skillet over medium heat, butter the buns and toast until golden. Add hot dogs to buns, spoon sauce and garnish with onion and mustard.
• Variation -.
• Damn - Good Sloppy Joe
• Cook the sauce as described above using 1 1/2 pounds ground chuck, simmer long enough to spread on a sandwich.

COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE

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?