Lindas Coney Island Sauce Food

CONEY ISLAND SAUCE

Steps:

• In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat.
• Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.

CONEY ISLAND SAUCE

Steps:

• Add ground chuck,chili powder,cumin, salt and pepper to cooking pan amd cook on medium high heat. Put the hot dogs in a food processor ond pulse to a fine texture. When the chuck is no longer pink add the hot dog mixture and the tomato sauce.and simmer for about 30 minutes. You might not need to use all of the tomato sauce. I use the tomato sauce so the coney sauce doesnt become crumbly.

LINDA'S CONEY ISLAND SAUCE

Steps:

• Saute onions, garlic and beef til red is gone.
• Drain fat.
• Add rest of ingredients except for the breadcrumbs and vinegar.
• Bring to boil stirring often.
• Remove from heat.
• Add the breadcrumbs and vinegar.
• Cover and bake 325F for 1 hour (check after 1/2 hour and stir- I added up to 2 cups water personal preference for not wanting too thick of a sauce) As an option because sauce too spicy I added 1 tsp each ketchup and mustard or to taste.
• Can freeze leftovers.
• (May want to try grinding in blender for finer texture so not so much like a spaghetti sauce).

TONY PACKO'S CONEY ISLAND SAUCE

Steps:

• 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.

COPYCAT A&W CONEY ISLAND SAUCE

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces.
• Salt and pepper lightly while cooking. Do not drain the fat.
• Add the remaining ingredients.
• Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
• Allow to cool, cover,and refrigerate until ready to use.

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 SAUCE

Steps:

• Cook the onions in butter until soft and translucent.
• Stir in hamburger, salt, paprika and chili powder. Cook this over medium beat until browned.
• Blend in ketchup and simmer for 20-30 minutes and get all of those flavors happy.
• Add water by the tablespoons if necessary to thin the mixture.
• Garnish with left over onion, shredded cheese - I recommend a cheddar blend, and any other hot dog fixings you prefer. Or simply enjoy this coney sauce all by itself. After this, you'll have a hard time returning to chili dogs.

CONEY ISLAND CHILI SAUCE

Steps:

• Brown meat, pour off fat, add onion-garlic.
• Cook and stir until tender.
• Add remaining ingredients.
• Cover and simmer for about 1 hour.