Coney Island Sauce Recipe

5 6 11
Publisher Photo

Coney Island Sauce Recipe

Read Reviews
5 6 11
Publisher Photo
Put the ketchup aside! Shirley Heston of Pickerington, Ohio turns ground beef, chopped onion, tomato sauce and chili powder into a zippy topping ideal for hot dogs. Grill two packages of hot dogs at your next barbecue and save the extras for the following dishes.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound ground beef
  • 1/4 cup chopped onion
  • 2 tablespoons chopped celery
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 2-1/4 teaspoons Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • 8 hot dogs
  • 8 hot dog buns, split

Directions

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally.
Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce. Yield: 8 servings.
Originally published as Coney Island Sauce in Quick Cooking May/June 2003, p44

Nutritional Facts

1 serving (1 each) equals 571 calories, 40 g fat (16 g saturated fat), 82 mg cholesterol, 1,636 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein.

  • 1/2 pound ground beef
  • 1/4 cup chopped onion
  • 2 tablespoons chopped celery
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 2-1/4 teaspoons Worcestershire sauce
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • 8 hot dogs
  • 8 hot dog buns, split
  1. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally.
  2. Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce. Yield: 8 servings.
Originally published as Coney Island Sauce in Quick Cooking May/June 2003, p44

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Reviews forConey Island Sauce

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Alan User ID: 9235145 271890
Reviewed Aug. 17, 2017

"As delicious as what the root beer stands has to offer. I did make a some changes in the recipe and was surprisingly good. One change I made was due to not having any lemon juice so I substituted white vinegar instead. The other change was actually a mistake and it was when I doubled the recipe and I doubled the 15 oz can of tomato sauce instead of the doubling the recipe's amount of an 8 oz can. Fortunately, the sauce cooked down to a nice consistency and thickened after being refrigerated. Will be making this again in the future and with my serendipitous mistake."

MY REVIEW
luigimon User ID: 1692040 68060
Reviewed May. 10, 2014

"Very good! Made a quadruple batch for a meeting.....one batch doesn't make much at all!"

MY REVIEW
ferbie User ID: 2879855 134302
Reviewed Mar. 24, 2012

"I thought this tasted really good on my hot dog. I will keep this recipe and make it again."

MY REVIEW
ButterLovingGirl User ID: 2638029 91847
Reviewed Nov. 13, 2011

"I made this for a baked potato buffet fundraiser, they licked the pot clean and asked for more! Just enough spice to keep everyone happy."

MY REVIEW
aware User ID: 3321631 128531
Reviewed Oct. 1, 2011

"I wondered about the celery, but this was the best hot dog chili I've eaten."

MY REVIEW
momma jiavana User ID: 5115120 125436
Reviewed Aug. 4, 2010

"awesome!"

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