ricksrealpitbbq
New member
Does anyone have a recipe for meat sauce for hot dogs ? Kinda like you'd get on a coney island hot dog.
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hot dog meat sauce
- Thread starter ricksrealpitbbq
- Start date
Mama Mangia
Super Moderator
5 lbs hamburger
2 small onions, finely chopped
64 fluid ounces tomato paste
64 fluid ounces tomato puree
1 1/2 cups sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons salt, plus
1 teaspoon salt
1. Brown hamburger and onions in very large skillet; drain.
2. Add the remaining ingredients and simmer, about 30 minutes uncovered
3. Stir frequently, as it will tend to stick.
4. This freezes well.
5. Serve with dry minced onions rehydrated in boiling water (in addition to the sauce).
check out volume 5 too
2 small onions, finely chopped
64 fluid ounces tomato paste
64 fluid ounces tomato puree
1 1/2 cups sugar
1/3 cup cider vinegar
2 tablespoons chili powder
1 tablespoon pepper
1 tablespoon celery seed
3 tablespoons salt, plus
1 teaspoon salt
1. Brown hamburger and onions in very large skillet; drain.
2. Add the remaining ingredients and simmer, about 30 minutes uncovered
3. Stir frequently, as it will tend to stick.
4. This freezes well.
5. Serve with dry minced onions rehydrated in boiling water (in addition to the sauce).
check out volume 5 too
Mama Mangia
Super Moderator
1 pound ground beef
2 tablespoons prepared mustard
2 tablespoons granulated sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 small onion, chopped
2 tablespoons vinegar
1 tablespoon water
1/4 teaspoon celery seed
Catsup, as needed
In a salted skillet, brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine. Drain off fat. Add remaining ingredients, except catsup. Mix well, then add enough catsup to keep mixture loose. Simmer, partially covered, 1 hour, adding catsup as needed.
Makes enough sauce for 6 to 8 medium hot dogs.
2 tablespoons prepared mustard
2 tablespoons granulated sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 small onion, chopped
2 tablespoons vinegar
1 tablespoon water
1/4 teaspoon celery seed
Catsup, as needed
In a salted skillet, brown ground beef with onion over medium heat, breaking up meat with a fork to crumble it fine. Drain off fat. Add remaining ingredients, except catsup. Mix well, then add enough catsup to keep mixture loose. Simmer, partially covered, 1 hour, adding catsup as needed.
Makes enough sauce for 6 to 8 medium hot dogs.
Mama Mangia
Super Moderator
SAUCE:
1 lb. ground beef
2 t. chili powder
2 t. cumin
3 t. paprika
1 t. salt
½ t. ground red pepper
¼ t. black pepper
1 small onion, diced
2 c. water
12 hotdogs
12 hotdog rolls
Combine ground beef and onion in skillet; cook until onions are softened; add remaining ingredients simmer for at least 30 minutes.
Steam or toast rolls, if preferred and cook hotdogs by grilling, frying or boiling.
I preferred boiled, then grilled.
Top hotdogs with sauce and serve.
1 lb. ground beef
2 t. chili powder
2 t. cumin
3 t. paprika
1 t. salt
½ t. ground red pepper
¼ t. black pepper
1 small onion, diced
2 c. water
12 hotdogs
12 hotdog rolls
Combine ground beef and onion in skillet; cook until onions are softened; add remaining ingredients simmer for at least 30 minutes.
Steam or toast rolls, if preferred and cook hotdogs by grilling, frying or boiling.
I preferred boiled, then grilled.
Top hotdogs with sauce and serve.
CanMan
New member
Here's a recipe I haven't tried yet, but may be worth looking at.
Coney Island Sauce (Flint MI Style)
1 Tbs Butter
1 Tbs Margarine
1 1/2 lbs LEAN ground beef
2 medium Onions, finely chopped
1 Clove minced garlic, or powder
3 Tbs Chili powder
1 Tbs Prepared mustard
1 6 oz can tomato paste
1 6 oz can water
10 hot dogs, skinless
Salt and pepper to taste
1. Do NOT brown beef before using!! Combine all except hot dogs and
simmer until thick. Grind up the skinless hot dogs [or chop in food processor]
stir in and cook 15 min longer.
2. Store in fridge or freeze. This recipe should make enough for at least
12-16 dogs
3. Use over GOOD Quality casing type hot dogs Like Koegle's
serve with lots finely chopped onions and yellow mustard. on steamed buns
4. The big secret in this recipe is the ground up hot dogs.
5. I've been told that this is the orignal Flint [Mi] Coney Island sauce.
6. Best around anywhere. I always make it when we have a
"Coney Lunch" at work and keep it simmering in a crock pot.
Coney Island Sauce (Flint MI Style)
1 Tbs Butter
1 Tbs Margarine
1 1/2 lbs LEAN ground beef
2 medium Onions, finely chopped
1 Clove minced garlic, or powder
3 Tbs Chili powder
1 Tbs Prepared mustard
1 6 oz can tomato paste
1 6 oz can water
10 hot dogs, skinless
Salt and pepper to taste
1. Do NOT brown beef before using!! Combine all except hot dogs and
simmer until thick. Grind up the skinless hot dogs [or chop in food processor]
stir in and cook 15 min longer.
2. Store in fridge or freeze. This recipe should make enough for at least
12-16 dogs
3. Use over GOOD Quality casing type hot dogs Like Koegle's
serve with lots finely chopped onions and yellow mustard. on steamed buns
4. The big secret in this recipe is the ground up hot dogs.
5. I've been told that this is the orignal Flint [Mi] Coney Island sauce.
6. Best around anywhere. I always make it when we have a
"Coney Lunch" at work and keep it simmering in a crock pot.
I understand that, but what is the defining characteristics of "Flint Style"?
Is it the ground up hotdogs?
Thanks.
Mike
I can't post links yet, so I will give credit by saying this is from Chowhound.
" A true Flint style Coney is a Koegels hot dog served on a steamed bun with Coney sauce, onions and mustard only. The key is that Flint style must use the dry, loose meat Coney sauce NOT red sauce or chili sauce and NO beans or sauer kraut. If the dog is served with chili then it’s just a generic Coney dog, Chili dog or in Michigan a Detroit style dog."
I might have well seen or heard this before, but I guess it is probably not that common of a term in SW MI.
" A true Flint style Coney is a Koegels hot dog served on a steamed bun with Coney sauce, onions and mustard only. The key is that Flint style must use the dry, loose meat Coney sauce NOT red sauce or chili sauce and NO beans or sauer kraut. If the dog is served with chili then it’s just a generic Coney dog, Chili dog or in Michigan a Detroit style dog."
I might have well seen or heard this before, but I guess it is probably not that common of a term in SW MI.
ChileFarmer
Moderator
The recipes look really interesting, I like to use Wolf Brand Chili. For me a hot dog without chili is just a Wiener with bread. Hot dogs are in my favorite food group. CF
Johnny West
New member
How did that work out for you B? I'm getting
hungry for hot dogs and sauce and will be
making the Fairmont, WV version soon. I
post it at Rick's Rub; just saw this and the
recipes here all look similar. Please pass
the beer.
ricksrealpitbbq
New member
I'm ashamed to admit I haven't tried it yet
Every time the wife makes hot dogs I tell her I want the meat sauce and next thing ya know it's time to eat and she says she forgot I wanted that
Mama Mangia
Super Moderator
well Rick - the remedy for that is - make the sauce and portion and freeze!
Johnny West
New member
I'm amazed at the stuff I find in the freezer that
we put away to eat at a later date and then can't
figure out what it is.
Chili is always better the second day. The reason
I don't eat canned chili is it is so fat and has too much
salt. When I make home made I can reasonably
regulate that. (It was a good thing Mrs W wasn't here
this morning to see me knock down the bacon and bacon
fat fried potatoes and eggs.) I keep canned chili on hand
for emergencies but they never seem to arise.
we put away to eat at a later date and then can't
figure out what it is.
Chili is always better the second day. The reason
I don't eat canned chili is it is so fat and has too much
salt. When I make home made I can reasonably
regulate that. (It was a good thing Mrs W wasn't here
this morning to see me knock down the bacon and bacon
fat fried potatoes and eggs.) I keep canned chili on hand
for emergencies but they never seem to arise.