Fun fact: Coney Dogs are called Coneys because the town fathers in Coney Island in the early parts of the 20th century passed a law prohibiting restaurants from advertising “hot dogs” out of the fear that good minded folk would think dogs were being served.
It must be true, I read it on teh internet!
Irregardless, no actual dogs were harmed in the making of this Coney sauce posting; just all-beef goodness on a bun with cheese and onion and relish and…
INGREDIENTS
•1 lb ground beef
•1-1/2 tsp olive oil
•1 tbsp unsalted butter
•1-1/2 cup diced sweet onion
•1-1/2 tsp malt vinegar
•1-1/2 tsp honey
•1-1/2 tsp garlic
•1-1/2 tsp chili powder
•1-1/2 tsp paprika
•1 tsp cumin
•1 tsp Vadouvan French Masala Curry
•1 tsp sugar
•1/2 tsp oregano
•1/4 tsp celery seed
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/8 tsp allspice
•2 tbsp ketchup
•1 tbsp yellow mustard
•1 tbsp Sherry Peppers Sauce (or your fave hot sauce, to taste)
•1-1/4 cup beef stock
•1/4 cup espresso
•1-1/2 tsp ground crackers
•Salt, to taste
Add the olive oil to a four quart pot over medium high heat.
When the oil is hot, add the ground beef and cook, stirring and breaking up the beef, until it is cooked through.
Do not drain.
Add the onion and garlic and cook until the onion is tender, about ten minutes.
Add the remaining ingredients through the espresso, stir to blend, then bring to a boil.
Reduce heat to medium low and simmer, stirring every now and then, for 45 minutes, or until most of the liquid has cooked off.
Add the cracker crumbs and cook for another ten minutes to thicken.
Give it a taste and correct the seasoning with salt, black pepper, and – if you like – a little hot sauce. I added 1/2 teaspoon of salt and one teaspoon of my favorite Cajun Power Spicy Garlic Pepper Sauce.
Serve over hot dogs with your choice of condiments.
Around about here, we prefer lightly toasted poppy seed rolls, the all-beef hot dogs cooked in beer and butter (try it! – add a bottle of beer and a tablespoon of butter to a pot, bring it to a boil, then remove from the heat and add your dogs. Cover and let ’em steep for five minutes or so, and you’re good to go), shredded Hennings Cheddar Cheese, diced sweet onion, yellow mustard, ketchup (yes! we are not native Chicacolanders, so ketchup is allowed), relish, and a bit of celery salt.
Tasty dog, any way you top it.
I tend to go with chop pickle or pepper relish for mine, Rich prefers ciao! piccolo; but it really is all good with Coney Sauce.