Hot Dogs – I splurge for the all beef like Nathan’s, Hebrew Nat’l, Ball Park, etc but cheaper could definitely be used
Buns
Mustard (classic yellow ballpark)
Chopped onions – sweet white is best here
**Coney Sauce Ingredients**
1 lb of ground beef
2 cloves garlic, finely minced
1 med onion (yellow or white), chopped
2 TBS Chili Powder
1 TBS Cumin Powder
1 C Water
6 oz can of tomato paste
1/2 TSP salt
1 TBS Prepared Mustard (classic yellow ballpark)
1 TBS Worcestershire sauce
2 TSP Brown sugar
**Instructions**
Brown the ground beef, drain the excess fat and water and set aside
Sautee the onions for several minutes until translucent, then add the garlic and cook about 1 min longer
Pour in the water and tomato paste: Note, I’ll mix these together thoroughly in a bowl before adding to the pan
Add the mustard, worcestershire sauce, salt and brown sugar. Simmer until cooked to the consistency you like
Set sauce aside and keep warm.
Cook your hotdogs with any method you wish – grill, boil, browned in cast iron, etc
Suggested method to serve: Bun, hot dog, coney sauce, mustard and onions.
Enjoy
**NOTE** – Double the sauce recipe so that whatever is leftover can be frozen to be used later. This also makes a good tasting sloppy joe if you would prefer to make those from the coney sauce and not use hot dogs at all. Up to you.
2 Comments
**Ingredients**
Hot Dogs – I splurge for the all beef like Nathan’s, Hebrew Nat’l, Ball Park, etc but cheaper could definitely be used
Buns
Mustard (classic yellow ballpark)
Chopped onions – sweet white is best here
**Coney Sauce Ingredients**
1 lb of ground beef
2 cloves garlic, finely minced
1 med onion (yellow or white), chopped
2 TBS Chili Powder
1 TBS Cumin Powder
1 C Water
6 oz can of tomato paste
1/2 TSP salt
1 TBS Prepared Mustard (classic yellow ballpark)
1 TBS Worcestershire sauce
2 TSP Brown sugar
**Instructions**
Brown the ground beef, drain the excess fat and water and set aside
Sautee the onions for several minutes until translucent, then add the garlic and cook about 1 min longer
Pour in the water and tomato paste: Note, I’ll mix these together thoroughly in a bowl before adding to the pan
Add the mustard, worcestershire sauce, salt and brown sugar. Simmer until cooked to the consistency you like
Set sauce aside and keep warm.
Cook your hotdogs with any method you wish – grill, boil, browned in cast iron, etc
Suggested method to serve: Bun, hot dog, coney sauce, mustard and onions.
Enjoy
**NOTE** – Double the sauce recipe so that whatever is leftover can be frozen to be used later. This also makes a good tasting sloppy joe if you would prefer to make those from the coney sauce and not use hot dogs at all. Up to you.
they look tasty …