Tony Packo's Coney Island Sauce
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
ingredients
- 2 lbs lean ground beef
- 1⁄2 tablespoon thyme
- 2 garlic cloves, finely minced
- 1⁄2 tablespoon cumin
- 1 dash cayenne pepper
- 2 tablespoons chili powder
- 3 cups water
- 1 tablespoon black pepper
- 1 tablespoon Hungarian paprika (no substitutes!)
- 1 teaspoon salt
directions
- 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.
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Reviews
- I make this all the have my own recipe I as a chef created loved tony packos growing up but $$$$ costs to much to ship to Canada only question I have for you Stacy you put Hungarian paprika only problem is there are 8 different kinds of Hungarian paprika I have found it really don't matter which one since our recipes are very similar only I have more spices
- I grew up on Packo's and since it's the best thing about Toledo, I had to give this a try for my dad. After reading the reviews, I decided to DOUBLE all of the spices except the chili powder and salt. Instead of the salt I used plenty of Trader Joe's salt substitute, like Mrs Dash but better. I also use low-sodium chicken stock instead of water and grass-fed ground beef just cuz that's how I roll. Now I just need to find HUNGARIAN sausage big enough to split cuz THAT'S how Tony Packo's does it! Pickles & peppers recipe and I'll be set.
- This was good, but it did seem to be missing something. I added tomato sauce instead of the water. Later I doubled the cumin. Then I added onion salt. That all helped, but it wasn't quite there. It was good, but incomplete. That said, I would try it again. Thank you Stacey!
- Thanks nice start, maybe a little more paprika
Tweaks
- Ok I have had a chance to take a look at my family's notes from Toledo, OH based on advice from Tony Packo's on type of sausage and topping suggestions. Ingredients: Chili 2 pounds ground beef 70/30 mix so it does not dry out 2 garlic cloves minced 3 teaspoons dark brown sugar 2 tablespoon chili powder 3 teaspoons Hungarian Paprika 1.5 teaspoons pepper 1.5 teaspoon ground cumin 1.5 teaspoon dried thyme 1 teaspoon salt 1/8 teaspoon cayenne pepper 3 cups water Hot Dogs 4 pounds of Kobalsz Sausage Hungarian Beer 1 to 2 packages Hawaiian Sweet Hot Dog Buns Optional toppings Shredded cheese cheddar jack mix, sweet pickles, sweet peppers, finely chopped sweet onions, and honey mustard. Directions 1. In a large skillet, cook beef and garlic over medium hear 6 to 8 minutes or until beef is no longer pink, make sure to turn beef into crumblies. Best method is a potato masher while cooking; drain. 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. 2. To cook 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. 3. Serve cooked Kolbasz Sausage in Hawaiian Sweet Hot Dog Buns cover with chili and then desired ingredients (See below if using mustard, sweet pickles, sweet peppers). Note if using mustard, sweet pickles, and sweet peppers. Place them on the side of the bun first then Kobalsz Sausage and top with chili and then top with other desired ingredients. Special Note: Restaurant serves the Sausage split to take the chili sauce better. I prefer to serve the sausages whole to keep the juices in and prevent the sausage from falling apart. The recipe above from the original poster is almost spot on, but a few tweaks based on the info received from the family and the corporation on type of sausage to use to get as close to the original Hungarian creation from when the restaurant first opened. Kobalsz can be obtained from places that make handmade sausages or stores that specialize foreign markets.
- It should be noted the sauce was originally served over a Hungarian Kolbasz Sausage not a polish sausage. The family is from Hungary and if you ask them they will tell you their hot dog sauce should really go on a Kolbasz Sausage. It truly makes a difference when combined with the sauce.
- This was good, but it did seem to be missing something. I added tomato sauce instead of the water. Later I doubled the cumin. Then I added onion salt. That all helped, but it wasn't quite there. It was good, but incomplete. That said, I would try it again. Thank you Stacey!
RECIPE SUBMITTED BY
46 yo corporate geek - no excitement there. Boating fool - we own a woody.
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<br>2 furbabies - my wonderful wonderful labs - Morgan a 6yo choc male - the love and delight of my life and Harley, his 4 yo black sis, my only true blond!
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<br>Great SU - most supportive man I've ever known - Paul - who would like it best if I only fixed meat and potatoes, but is willing to eat anything.
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<br>If I can't be cooking I read cookbooks - and anyone who has the privledge of owning a copy of "Southern Cooking for Everyday Living" owns a great book written by my great aunt - now deceased - Billie Wilson.
