Hot Dog Sauce (Coney-Style) Recipe
This hot dog sauce (Coney-style) uses the no-brown, liquid-mash method for an ultra fine, meaty texture. Ready in just 15 minutes, with a slow-simmer option for even deeper flavor!
Servings: 12
Ingredients
- 1 tablespoon canola oil
- 1 small onion, grated on a box grater
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 6 oz can of tomato paste
- 1 lb ground beef lean or 80/20
- 2 tablespoon chili powder
- 2 teaspoon smoked paprika
- a dash of cayenne pepper
- ½ cup ketchup
- 2 tablespoon Worcestershire sauce
- ½ tablespoon light brown sugar
- 2 cups water
- 2 tablespoon hot sauce
Instructions
- 1. In a large pot, heat the canola oil over medium heat. 2. Add the grated onion and garlic, and season with salt and pepper. 3. Cook 1-2 minutes, stirring occasionally. 4. Add whole can of tomato paste, and stir to combine. Cook 2-3 minutes, until, color deepens. 5. Add the ground beef, spices, ketchup, Worcestershire, brown sugar, hot sauce, and water. Cook, breaking up with a potato masher until beef is a fine consistency. 6. Simmer 10 minutes until thickened. If using higher fat ground beef, skim any excess fat from the top with a spoon before serving. Note: For more flavor, simmer for an additional 30 minutes on low, stirring occasionally. Cover with lid slightly ajar, and add water as needed.
Notes
For a less sweet sauce, add brown sugar gradually, until desired flavor is reached.
For a less spicy sauce, add a pinch of cayenne instead of ¼ tsp, or omit.
Use lean ground beef for a lighter sauce, or 80/20 ground beef for a richer sauce, and skim any excess fat once cooked through from the top with a spoon.
For best serving, use a slotted spoon.