Joanies Coney Island Hot Dog Sauce Food

OLD-FASHIONED CONEY HOT DOG SAUCE

Steps:

• Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

CONEY ISLAND HOT DOG SAUCE

Steps:

• In a medium skillet over medium high heat, saute the ground beef for 10 to 15 minutes, or until well browned. Break up with a fork until fine.
• Add all the ingredients, water, onion, garlic, tomato sauce, chili powder, monosodium glutamate ect. Add salt to the beef. Simmer for 10 minutes, or until heated through.

CONEY ISLAND SAUCE

Steps:

• Brown beef, onions, and garlic in large skillet.
• Stir in remaining ingredients.
• Simmer, uncovered 10-15 minutes.
• Spoon sauce over cooked hot dogs (in buns) with any (or all!) of your other favorite hot dog toppings (sauerkraut, chopped onion, ketchup, mustard, pickle relish, melted American or cheddar cheese).

CONEY ISLAND HOT DOG SAUCE

Steps:

• Combine everything except weiners and simmer until thick-do not brown meat first.
• Grind the weiners and add to pot.
• Stir and Cook 15 minutes longer.
• Serve over hot dogs on buns and offer onions.

CONEY ISLAND SAUCE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally., Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce.