Prep 10 mins
Cook 30 mins
This is the original style sauce, without tomato or onion. Handed down for four generations, from my grandfather to my sons. The flavor is nothing short of fantastic! Try it thicker on hot dogs, and thinner on loose hamburger. Don't be tempted to use a food processor instead of a blender; you'll end up with mush if you do. When doubling this recipe, blend in small batches.
- 1⁄2 lb ground beef
- 1 garlic clove, minced
- 2 tablespoons chili powder
- 3⁄4 teaspoon oregano
- 1 (10 ounce) can condensed beef broth, double strength
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1⁄2 cup water
- 2 tablespoons flour
- 1⁄4 cup water
- 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.
There’s no doubt that a bad sauce will make your wiener-wurst. So I was hot dogging it in the kitchen the other day and thought I’d be frank about my last few attempts to make a better hot dog sauce. I don’t mean to sound like a weenie but it wasn’t the onions that were making me cry. My sauce bites! I’m glad I tried yours, LeChef. It was exactly what I was looking for. I used some Minor’s Beef Base made double strong and cut the salt to 1/8 tsp. I trimmed the chili powder to only 1 Tbl to eliminate the high-pitched sound in my ear that it sometimes causes…(whydoyoualwayshavetomakeeverythingsohotandspicyyouknowthatit’stoohotforme!) Ah, the things we do for love. I simmered it nearly dry and didn’t need to add the flour to make it thicker. I made the dogs–-authentic Toledo Mud Hens ballpark franks the way I like them. First some mustard, this delicious sauce and finally topped with chopped onions. It makes them taste almost like the ones I grew up with as a child, the only missing ingredient is the large, sweaty Greek who’d line up the buns on his bare forearm as he added the building blocks to his tube-steak masterpieces. Nostalgia aside, I’m happy that current food regulations have sent that practice to the dumpster of history Thanks for posting this, LeChef, your grandfather’s sauce is certainly worth passing down the generations.
This recipe was just what I was looking for...and believe me I looked all over! It was the consistency more than anything that I was looking to get. The blender worked very well. I just pulsed a few times to get that perfect texture.
As far as the flavor, I must admit that I added three things to get to my ideal. I added a tsp. of yellow mustard, a tsp. of sugar and about 2 Tbsp. of onion flakes. I must admit...it is coney sauce perfection. :o) Thanks to the grandfather that cared to pass along this wonderful dish. Great job!
Pretty close to the Detroit style that I am after.. There's no such thing as coney dogs here in Florida, so I've been on a mission to find a coney recipe similar to the kind I'm used to.. I would make this again for sure.