Tonypackosconeyislandsauce Recipes

COPYCAT TONY PACKO'S CONEY ISLAND HOTDOG CHILI SAUCE

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.

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.

TONY PACKO'S CONEY ISLAND SAUCE

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.