Prep 20 mins
Cook 3 hrs
This is the Coney Island hot dog sauce that you've been waiting for.... Mountaineer style!!!!!! It's got it all!
- 1 teaspoon butter
- 1 teaspoon margarine
- 1 1⁄2 lbs lean ground beef
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 teaspoon celery seed
- salt and pepper
- 1 1⁄2 tablespoons chili powder
- 1 1⁄2 teaspoons texas pete hot sauce
- 1 tablespoon crushed red pepper flakes or 1 tablespoon roasted garlic seasoning
- 1⁄4 cup ketchup
- 1 tablespoon prepared spicy brown mustard
- 1 (6 ounce) can tomato sauce
- 1 (6 ounce) can water
- 2 tablespoons brown sugar
- 5 hot dogs
- Combine everything except weiners and simmer until thick-do not brown meat first. I suggest using a potato masher to mix everything.
- Grind the weiners and add to pot.
- Stir and Cook on low for a few hours to let all the flavors soak into meat. If you want you can place sauce in a crock pot in morning and will be ready that evening. the longer it cooks the better it is!
- Serve over hot dogs on buns and enjoy!
This is phenomenol. I have bought Tony Packos hot dog sauce for years because of the secret ingedients that I could just not put my finger on. I have tried to duplicate over the years. Your sauce may not be quite the same but the cloves in this really add a nice flavor I made this last night and the whole family is requesting this again for lunch today!
I made this Coney Island Sauce a couple days before our family cookout I called Coney Island Day. Reheated the sauce in a crock pot outside and let everyone top their dogs themselves. The sauce was a big hit. Everyone loved it on grilled Brats and Beef Ball Park Dogs. Thanks for the recipe.
This sauce is so good on hot dogs, and we really enjoyed them with New England Style Hot Dog Rolls/Buns (For Lobster Rolls Etc.). The rolls were so tender and delicious, and the sauce over the hot dogs were the ultimate! Even my littlest one liked them. Thanks!