Coney Island Hot Dog Sauce Recipe

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Coney Island Hot Dog Sauce Recipe

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Put a spin on a stadium favorite with this hearty, chili-like topping featuring ground beef and a sweet-and-sassy sauce. The blend of flavors has mass appeal that makes it a winner for any large-group gathering.—Carole Bull, Traverse City, Michigan
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 1/4 pound ground beef
  • 1 medium onion, finely chopped
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup sweet pickle relish
  • 3 tablespoons cider vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper, optional

Directions

In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, relish, vinegar, chili powder, mustard, salt, pepper and cayenne if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until desired thickness, stirring occasionally. Yield: 1-1/4 cups.
Originally published as Coney Island Hot Dog Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p220

Nutritional Facts

2 tablespoons: 48 calories, 2g fat (1g saturated fat), 9mg cholesterol, 305mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 1/4 pound ground beef
  • 1 medium onion, finely chopped
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup sweet pickle relish
  • 3 tablespoons cider vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash cayenne pepper, optional
  1. In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, relish, vinegar, chili powder, mustard, salt, pepper and cayenne if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until desired thickness, stirring occasionally. Yield: 1-1/4 cups.
Originally published as Coney Island Hot Dog Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p220

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