A Coney Island sauce recipe is something every home cook should know—and it’s not just to top hot dogs!
Coney Island Sauce
If you like to cook hot dogs then you need a Coney Island sauce recipe. This beef-based, one-pot sauce easily amps up any brat, hot dog or sausage in a bun. We included the recipe in our collection of super fun hot dog recipes because it’s that good. If you have 10 minutes, you can prep this recipe, followed by 30 minutes of cook time.
Like many nostalgic foods with a cult following, the history of Coney Island and where it originated is in dispute. Either Greek or Macedonian immigrants brought this recipe with them to the United States. The name stuck because they passed through Coney Island to enter the United States. Then, in the 1920s, at least two immigrants from Greece and Macedonia opened restaurants in Ohio and Michigan where Coney Island sauce was the shining-star ingredient. Most often, you find this sauce at ballparks and classic diners. The good news is that it’s super simple to make at home.
This recipe is perfect for making over a campfire or outdoor grill but can also be whipped up indoors if you’re not on a camping trip or the weather isn’t suited for grilling out.
Ingredients for Coney Island Sauce
- Ground Beef: Look for lean ground beef that is 90% lean.
- Beef Stock: You can either make your own beef stock or buy it at the store. Beef stock contains beef concentrate, water, tomato paste, salt, carrots, celeries and onions.
- Tomato Paste: Tomato paste sold in a small can or a tube and is the result of cooking down tomatoes to reduce their water content, then cooking again to turn it into a thick sauce.
- Chili Powder: This spice is made from dried chili peppers and adds just a little bit of heat.
- Worcestershire Sauce: The ingredients in this popular store-bought fermented liquid condiment include barley malt vinegar, anchovies, molasses, sugar, salt, garlic and tamarind extract.
- Onion Powder: Dehydrated and ground onions go into this powder and because it’s finely ground the powder can easily disperse, creating a balanced flavor profile.
- Garlic Powder: Dehydrated and ground garlic bulbs are the base for this spice and sold in the spice section. It tastes sweeter than fresh garlic.
- Celery Salt: This spice is basically ground celery seeds and salt. It adds celery flavor without the bitterness of fresh celery cut from a stalk.
- Cumin: Culled from a plant called cumin, its seeds are dried, ground and sold in a spice form.
Directions
Step 1: Cook the beef
Prepare the campfire, stovetop or grill for medium-high heat. In a Dutch oven, cook beef for 8 to 10 minutes or until it’s no longer pink, breaking it into crumbles.
Editor’s Tip: It’s not that difficult to make beef stock and it’s easy to store in the fridge or freeze for later. Follow our guide to how to make beef stock the old-fashioned way.
Step 1: Mix the sauce
Stir in the remaining ingredients and bring the meat mixture to a boil. Move the Dutch oven to indirect heat. Cook uncovered for 20 to 25 minutes or until thickened, stirring occasionally.
Editor’s Tip: What’s a Dutch oven and why should you use it? This wide, heavy pot with a matching lid—usually made from copper, clay or cast iron—easily retains heat. In addition to this recipe, here are our favorite one-pot recipes using a Dutch oven.
Coney Island Sauce Variations
- Make Coney Island hot dogs: Using the sauce as a base, make Coney Island hot dogs. Layer the sauce onto a hot dog stuffed in a bun and top with chopped onions, shredded cheddar cheese, relish and mustard.
- Top on lettuce wraps: For a healthier recipe, make our yummy chicken lettuce wraps and drizzle Coney Island sauce on top.
How to Store Coney Island Sauce
This is a recipe that’s easy to make ahead of time and then store in the fridge or the freezer for when you’re ready to enjoy. It’s also a breeze to reheat.
Can you freeze Coney Island sauce?
After it’s cooled, freeze the cooked meat mixture in freezer containers that are airtight. Partially thaw the meat in the refrigerator overnight and heat it up in a saucepan, stirring occasionally, when you’re ready to eat. Add water if necessary.
How long does Coney Island Sauce last?
If stored in the fridge, this sauce will keep fresh for five days as long as it’s in a covered in an airtight container.
Can you make Coney Island Sauce ahead of time?
Yes, absolutely! This saves time if you know you want to make, for example, Coney Island chili dogs on a weeknight. All you have to do is remove the previously cooked sauce from the fridge or freezer, reheat and enjoy as a topping for the hot dogs, using our recipe above
How do you reheat Coney Island Sauce?
Reheating is super simple. You can do this one of two ways. Pop the sauce in the microwave for 2 minutes or until heated all the way through, or warm using medium-high heat in a sauce pan on the stovetop.
Coney Island Sauce Tips
Can I make a vegetarian version of this?
It’s super easy to transform this into a vegetarian dish so that meat-free eaters can also enjoy. All you have to do is substitute meat-less crumbles for the ground beef and use vegetable stock instead of beef stock, and also find a Worcestershire sauce that’s void of anchovies. Follow the rest of the recipe as-is. If making a Coney Island chili dog, use meat-free “hot dogs.”
How can I make this spicier?
If you crave more heat, just keep adding more chili powder to taste until it’s to your liking.
What’s an easy way to thicken up the Coney Island sauce?
In a small bowl, combine a tablespoon of cornstarch and 2 tablespoons of water and add to the sauce. You’ll soon see the sauce thicken.
Old-Fashioned Coney Hot Dog Sauce
Prep Time
10 min
Cook Time
30 min
Yield
2 cups
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
Directions
- Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally.
Nutrition Facts
1/4 cup: 103 calories, 5g fat (2g saturated fat), 35mg cholesterol, 355mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 12g protein.
Camping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. —Loriann Cargill Bustos, Phoenix, Arizona
Recipe Creator
