Judys Coney Sauce Recipes

ONE-AND-ONLY CONEY SAUCE

Steps:

• Brown meat very well in 10-inch skillet. Drain fat.
• Add remaining ingredients, except flour and 1/4 cup water, to meat. Gently simmer 1/2 hour.
• Pour into blender. Blend until semi-smooth. Return to pan.
• If thicker sauce is desired, mix 2 tablespoons flour with 1/4 cup water. Add to meat mixture, or leave out for thinner sauce.
• Cook until desired consistency is achieved.
• Pour over steamed hot dogs or loose, cooked ground round heaped into hot dog buns.

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.

BASIC CONEY SAUCE

Steps:

• In a large cooking pot, brown the ground chuck and the onion over medium heat, just until the meat is no longer pink. Pour off the fat as best as you can.
• Stir in the chili powder and allow to simmer on low heat for about five minutes.
• Add remaining ingredients and allow to simmer on very low heat, covered, for 2 hours.
• Serve with onions, mustard, relish, and any kind of hot dogs on steamed buns. I like to toss the hot dogs into the sauce for about ten minutes to cook them.
• NOTE: A good way to steam hot dog buns is to put 4 or 5 buns into a gallon zip-lock bag, flip in about 2 teaspoons of tap water with your fingers and, (not sealing the bag completely), microwave it on the defrost mode for one minute.

GORDY'S CONEY RECIPE

Steps:

• For the coney sauce: In a large pan, brown the ground beef, then discard excess grease. Add beef to a stockpot or crockpot and set to low heat. Add chili powder, salt, pepper, garlic and onion powders, paprika, cayenne and 1 cup water to the pot and mix together. Cook on low, stirring occasionally and stirring in more water 1/4 cup at a time as necessary, until you achieve your desired consistency, 4 to 6 hours.
• For the coney: Heat the oil in a deep-fryer to 375 degrees F or heat a grill to 425 degrees F. Cook the wiener until the natural casing gives you a nice "snap."
• Apply yellow mustard to the inside of the hot dog bun. Add wiener to the bun. Add coney sauce and top with onions.

KEN'S FAMOUS CONEY SAUCE

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.

CONEY SAUCE (CANADIAN STYLE)

Steps:

• 1. In a Cast Iron Frying pan, fry the garlic and onions in 2 tbsp shortening. Add 1 lb Ground Beef and simmer over low heat until browned.
• 2. Add Chili powder, salt, paprika, black pepper and cayenne pepper. Simmer on low for one hour, stirring occasionally.
• 3. Bake in low over for one hour.
• 4. Add enough water to make sauce a thick, pourable mixture. Blend in a blender.

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...