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Celebrate National Hot Dog Month with classic Coney Dog! The sauce is what really makes a great Coney, and the secret ingredient in this Coney Dog Sauce is ground up hot dogs! Serve with an array of additional toppings. We have suggestions on that.
Why try? Hot dogs are always fun to eat in the summertime, and Coney Dogs are extra fun. Coneys are especially popular in the upper Midwest—especially in Michigan where they were invented, but people love them all over the USA. This isa classic “Flint” (Michigan) style recipe.
Foodie Byte: Serve with an array of extra toppings: chopped red onions, shredded Cheddar cheese, tomatoes, jalapenos, pepperoncini, green onions and so on.
Read our story on Coney Dogs which also includes recipes for ballpark-inspired hot dogs.
Ingredients
- 2 tablespoons butter
- 1 1/2 pounds lean ground beef
- 2 medium onions, finely minced
- 1 garlic clove, finely minced
- 3 tablespoons chile powder
- 1 tablespoon prepared mustard
- 1 6-ounce can tomato paste
- 1 6-ounce can of water
- 10 skinless hot dogs
- Salt and pepper to taste
Preparation
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Combine all except hot dogs and simmer until thick. Grind up the skinless hot dogs (or chop in food processor), stir in and cook another 15 minutes.
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You can top your coney dog with any of these variations: red onion, cheddar cheese, tomatoes, jalapenos or green onions.
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Serve sauce and toppings over your favorite high-quality hot dogs (such as Nathan's or Koegel's) prepared your preferred way--grilling is our favorite.
