Coney Island Hot Dogs

We all bring a bias to our choice of regional hot dog styles that can be hard to shake. If you’re from Chicago, a dog has to be “dragged through the garden” and come in a poppy seed bun. For New Yorkers, simplicity is key: brown mustard and sauerkraut, but never ketchup. And if you’re from Detroit, this Coney Island hot dog recipe is the only one that will do.

Any hot dog lover will enjoy it, though. The defining feature is the meaty sauce that goes on top, along with chopped onion and yellow mustard. We’re mainly concerned with the sauce in this recipe. It’s very easy to make.

What is a Coney Island hot dog?

Yes, the most famous Coney Island hot dogs are the ones swallowed at speed every Fourth of July at Nathan’s hot dog eating contest (the record is 76 hot dogs in 10 minutes), but the home of the Coney is really Detroit, Michigan. Greek immigrants to the U.S. developed the style and created a Motown classic at the turn of the century.

Ingredients for Coney Island Hot Dogs

• Ground beef: Use lean ground beef for a sauce that’s meaty but not too fatty.
• Tomato sauce: Keep it simple with a clean tomato sauce without added sugar or herbs.
• Worcestershire sauce: This curious condiment adds a spicy but not peppery kick.
• Dried minced onion: This powder has a more intense flavor than regular chopped onion, which will feature in the topping.
• Garlic powder: Garlic gives the sauce depth and rounds out the flavors.
• Ground mustard: The heat from the mustard powder goes with the tanginess of the mustard dressing later.
• Chili powder: It’s a spicy meat sauce, and chili powder is needed.
• Pepper: Some fresh ground pepper gives that background warmth.
• Cayenne pepper: Use just a dash for a brighter, more assertive heat.
• Hot dogs: Traditionally, you’ll use an all-beef wiener for Coney dogs.
• Hot dog buns: Use a simple split bun. No poppy seeds required.
• Optional toppings: The optional is almost silent here. An authentic Coney should be topped with shredded cheddar cheese, yellow mustard and chopped onion.

Directions

Step 1: Cook the ground beef sauce in a skillet

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In a large skillet, cook the ground beef over medium heat for six to eight minutes until it’s no longer pink. The texture should be crumbly. Drain any excess fat. Stir in the tomato sauce, some water, Worcestershire sauce, dried minced onion and the remaining seasonings.

Editor’s Tip: You can use beef or chicken stock instead of water to build the meat sauce.

Step 2: Slow-cook the sauce

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Place the hot dogs in a slow cooker. Top them with the ground beef mixture.

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Cook, covered, on low for four to five hours or until heated through. Serve on buns with toppings as desired.

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Coney Island Hot Dog Variations

• Pump up the spice: Try adding cumin, celery salt, turmeric and plenty of paprika if you want lots of spice.
• Air-fry the dogs: For a hot dog with a crispy skin and a bit more snap, cook it in an air fryer for two to three minutes.
• Make a Flint sauce: To make the original sauce recipe, use ground beef heart and kidney with some ground chuck fried in lard. Use lots of paprika for the color and forgo the tomato sauce.

How to Store Coney Island Hot Dogs

You can allow the sauce to cool and store it in an airtight container in the refrigerator for up to four days or in the freezer for up to three months. It’s a great sauce to have on standby even if you’re not serving it over hot dogs when you finally reheat it.

Can you make Coney Island hot dogs ahead of time?

Because our recipe involves a slow-cooked sauce, it’s one to make a day ahead. That way you’ll get the greatest depth of flavor and a beautiful consistency to the sauce. Just make sure you’re either keeping it warm (at a safe temperature above 140°F) or refrigerating it. You don’t want it at room temperature for longer than two hours.

Coney Island Hot Dog Tips

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Isn’t this Coney Island hot dog just a chili dog?

These aren’t words to say out loud in Michigan. A chili dog might also be topped with a meaty sauce, but it tends to be thicker and—a crucial fact—it contains beans. That wouldn’t fly for a Coney dog. The toppings are a giveaway too—just onions and mustard for a Coney, but anything up to cheese sauce for a chili dog.

What goes well with Coney dogs?

Another Coney Island hot dog (or 75) is the logical answer, but if you want to switch up the flavors and textures, serve these dogs with a homemade potato salad, a crunchy and sweet slaw, or a green bean salad loaded with fresh herbs. You could even pair the hot dog with a pickle and some sliced tomato on the side to keep Chicagoans happy.

What should the sauce look like?

If we’re sticking to the rule book, the sauce on a Coney Island hot dog should be quite thin and the meat grainy. It’s not supposed to look like ground beef or sloppy joe filling, so you don’t want big chunks of beef. However, it’s really a matter of taste how you take your hot dog sauce.