Kens Famous 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.

DICK'S CONEY SAUCE

Steps:

• In a medium size saucepan, combine ground beef, tomato puree and ketchup until ground beef is well broken up and puree and ketchup is well blended inches.
• In a food processer, liquify green peppers and onions, then add an equal amount of water as liquified blend. Blend together. Add to ground beef mixture.
• Add the sugar, salt, pepper and chili powder.
• Start cooking on high, stirring constantly, till ground beef is cooked. Then reduce heat to medium/low, stirring often, and cook until desired thickness for chili/coney sauce. Probably around 30-45 minutes.
• Serve on your favorite hot dogs. My personal favorites are Nathans.

CANTON ARCADE MARKET CONEY SAUCE

Steps:

• Brown the beef in an 8-quart non-reactive cooking pot, mashing chunks into fine pieces. Drain off fat.
• Reduce heat to medium and stir in chili powder. Add tomato puree and stir.
• Reduce heat to low and stir in the sugar. Simmer over low for 30 minutes.
• Serve with mustard and onions.
• Steam the buns, enough for 6 pounds of hot dogs.
• This sauce freezes well.

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.