Description
This Coney Island hot dog sauce recipe is one I've been looking for for many years. I eat it sans hot dog, just on a bun by itself, topped with cheese and onions!
Ingredients
1 lb ground meat: beef, chicken or pork
1 6 oz can Hunt's tomato paste
2 T minced dried onions soaked in 1 c water
1 T brown sugar
1 T yellow mustard
2 t chili powder
1 t Worcestershire sauce
1 t salt to taste
1/2 t celery seed
1/2 t ground cumin (add more to taste-this depends on the chili powder you are using)
1/4 t fresh ground black pepper
6 Hot Dogs
6 hot dog buns
1/2 c minced fresh onion
1 c grated sharp Cheddar cheese
Mustard optional.
Instructions
In a 2 qt saucepan or a large skillet brown the meat. If using lean meat you should add 1 T oil to pan. Press meat into pan and brown on one side. Flip and brown on the other and then use a pastry blender to break the meat into small crumbly pieces. Do not drain unless it looks like there is way too much fat.
Add the remaining ingredients. Stir well. Simmer uncovered, about 30 minutes. If this thickens too much, stir in water, a tablespoon at a time until this reaches desired consistency.
Cook the hot dogs in a shallow bowl with a few tablespoons of water, covered with plastic wrap. Cook about 1 minute per hot dog adding 30 seconds for each additional. (However microwaves do vary.)
Place 4 buns on a microwaveable plate and cover with a damp paper towel. Microwave about 1 minute. They should come out steaming.
Place 1 hot dog in each bun. Top with a few spoonfuls of chili. Sprinkle on 1 T grated cheese and then top with freshly minced, chopped onion. Mustard is optional.
Notes
If you are using chicken or turkey and want this to taste a bit beefier, stir in 1 to 2 tablespoons of dry onion soup mix.
