Ingredients
For the Coney Sauce:
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio for better flavor)
- 1 small yellow onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 cup (240ml) beef broth (low-sodium preferred)
- 1 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground mustard powder
- 1/2 tsp Worcestershire sauce
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (to mix with cornstarch, if using)
For the Hot Dogs:
- 6 all-beef hot dogs (e.g., Nathan’s or Hebrew National for authenticity)
- 6 hot dog buns (soft, top-split or standard buns)
Toppings:
- 1/2 cup finely diced white onion (for garnish)
- Yellow mustard (classic American mustard, like French’s)
- Optional: shredded cheddar cheese (not traditional but popular in some variations)
Equipment Needed
- Medium saucepan or skillet (for the Coney sauce)
- Large pot or steamer (for steaming buns and hot dogs)
- Tongs
- Small whisk or spoon
- Cutting board and knife
Step-by-Step Instructions
Step 1: Prepare the Coney Sauce
- Brown the Ground Beef:
- Heat a medium saucepan or skillet over medium heat. Add the ground beef and break it up with a wooden spoon or spatula. Cook for 5-7 minutes, stirring occasionally, until the beef is fully browned and no pink remains. Drain excess fat if desired, but leaving a little (about 1-2 tbsp) adds flavor to the sauce.
- Add Aromatics:
- Add the finely diced onion and minced garlic to the beef. Cook for 3-4 minutes, stirring frequently, until the onion softens and becomes translucent.
- Incorporate Seasonings:
- Stir in the tomato paste, chili powder, cumin, smoked paprika, mustard powder, salt, black pepper, and cayenne (if using). Cook for 1-2 minutes to toast the spices, which enhances their flavor.
- Add Liquids:
- Pour in the beef broth and Worcestershire sauce. Stir well to combine, scraping any browned bits from the bottom of the pan. Bring the mixture to a simmer.
- Simmer the Sauce:
- Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally. The sauce should thicken slightly as it cooks. If it’s too thin, mix the cornstarch with 1 tbsp of water to create a slurry, then stir it into the sauce and cook for an additional 2-3 minutes until thickened. If it’s too thick, add a splash of water or broth to adjust the consistency. The sauce should be hearty but not as thick as chili—more like a loose, meaty topping.
- Taste and Adjust:
- Taste the sauce and adjust seasoning with more salt, pepper, or spices as needed. Keep the sauce warm over low heat while you prepare the hot dogs and buns.
Step 2: Prepare the Hot Dogs
- Boil or Grill the Hot Dogs:
- Boiling (Traditional Method): Bring a pot of water to a gentle boil. Add the hot dogs and cook for 4-5 minutes until heated through. Remove with tongs and set aside.
- Grilling (Optional for Smoky Flavor): Preheat a grill or grill pan to medium heat. Grill the hot dogs for 4-5 minutes, turning occasionally, until they have light grill marks and are heated through.
- Keep Hot Dogs Warm:
- Place the cooked hot dogs in a warm spot (like a low oven at 200°F/93°C) or cover with foil to keep them warm while you prepare the buns.
Step 3: Steam the Buns
- Set Up a Steamer:
- If you have a steamer basket, add about 1 inch of water to a large pot, place the basket inside, and bring the water to a simmer. If you don’t have a steamer, you can use a colander over a pot of simmering water.
- Steam the Buns:
- Place the hot dog buns in the steamer basket (or colander) in a single layer. Cover the pot and steam for 1-2 minutes, just until the buns are soft and warm. Be careful not to over-steam, as they can become soggy.
Step 4: Assemble the Coney Island Hot Dogs
- Place Hot Dog in Bun:
- Nestle one hot dog into each steamed bun.
- Add Mustard:
- Drizzle a thin line of yellow mustard over the hot dog. About 1-2 tsp per hot dog is enough—don’t overpower the other flavors.
- Spoon on the Coney Sauce:
- Generously spoon 2-3 tablespoons of the warm Coney sauce over the hot dog, ensuring it covers the length of the dog. The sauce should be the star of the show, so don’t skimp!
- Garnish with Onions:
- Sprinkle 1-2 teaspoons of finely diced white onion over the Coney sauce for a sharp, fresh crunch.
- Optional Cheese (Non-Traditional):
- If you’d like to add cheese, sprinkle a small amount of shredded cheddar on top of the sauce. The heat from the sauce will slightly melt the cheese.
Step 5: Serve
- Serve the Coney Island Hot Dogs immediately while they’re hot. Pair them with classic sides like French fries, coleslaw, or potato chips, and a cold soda or beer for the full experience.
Tips for Success
- Make-Ahead Sauce: The Coney sauce can be made ahead of time and reheated. It tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Authenticity: Traditional Coney Island Hot Dogs don’t include cheese, ketchup, or relish, as these can overpower the sauce. Stick to mustard and onions for the classic experience.
- Texture of the Sauce: The sauce should be fine and crumbly, not chunky like chili. If the beef clumps, break it up more while cooking.
- Hot Dog Quality: Use high-quality all-beef hot dogs for the best flavor. Brands like Nathan’s are a nod to Coney Island’s history.
Nutritional Information (Per Hot Dog, Approximate)
- Calories: 350-400 kcal
- Protein: 15g
- Fat: 20g
- Carbohydrates: 30g
- Sodium: 900mg (varies based on hot dog and sauce)
Historical Note
The Coney Island Hot Dog isn’t actually from Coney Island, New York—it originated in Michigan, particularly in Detroit and Flint, in the early 20th century. Greek and Macedonian immigrants are credited with creating the Coney sauce, inspired by their love for bold, spiced flavors. The name “Coney” likely comes from the immigrants’ association with Coney Island as a symbol of American culture.
