Here is a tip when making coney dogs. One of the attributes of a great coney dog is the consistency of the coney sauce. It should contain NO lumps of meat. To do this, soak the ground beef in cold water for about 30 minutes. Drain and then brown. There will be some moisture but it will slowly be cooked off.
We did this at our A&W Root Beer stands and I understand that is how Taco Bell gets their taco meat so smooth.
Use weiners of your choice…[:D]
Coney Island Dogs
1 pound Ground Beef, Lean
1 Small Onion, Chopped
2 Tbls. Prepared Yellow Mustard
2 Tbls. Vinegar
2 Tbls. Sugar
1 Tbls. Water
1 tsp. Worcestershire Sauce
1/4 tsp. Celery Seed
1/4 tsp. Tabasco Sauce
1/4 cup Catsup, Approximate (Use enough to keep mixture loose)
In salted skillet, over medium heat, brown ground beef with onion,
breaking up meat with fork to crumble fine. Drain off fat.
Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed,
and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes
enough sauce for six to eight medium weiners.
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