posted by scooby 05-25-100 7:27 AM
Coney Island Hot Dog Sauce
1 tablespoon butter or margarine
1 1/2 pounds lean ground beef
2 medium onions, chopped
1 clove garlic, crushed
1 tablespoon prepared regular mustard
1 (6-ounce) can tomato sauce
6 ounces water
2 tablespoons chili powder
Salt and pepper to taste
4 or 5 wieners
Combine everything except wieners and simmer until thick. Do not brown ground beef first.
Grind the wieners and add to sauce. Cook 15 minutes longer.
Now, some chefs, if the sauce is too thin, added a few crumbled soda crackers to the sauce. Put over hot dogs in a bun.
Sauce 2 (Charlotte Lewis - Rewcipes Online)
1/4 pound lean ground beef
6 ounces tomato paste
1 1/2 cups water
1/4 cup pickle relish
1 tablespoon instant minced onion
1 tablespoon mustard
3 teaspoons chili powder
1 teaspoon sugar
In a medium saucepan, cook meat, crumbling with a fork, until it loses its red color.
Add remaining ingredients and simmer for about 30 minutes.
Serve over hot dogs in buns.
Sauce 3 (Larry Andersen)
1 pound lean ground beef
1 large white onion diced fine
1/4 cup barbecue sauce
1/4 cup tomato sauce
2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 clove garlic, minced fine
In frying pan, brown meat until no longer red. Break up into very small pieces. Skim off most of the fat.
Add onions and garlic, cook until onions are transparent. Add other ingredients and simmer while stirring.
May add a little water if sauce too thick when cooking but the finished sauce should be almost dry.
Taste sauce.
Chili pungency should be present but not too hot. The finished sauce need to have a bit of a bite but mostly flavor to meld with the mustard, onions and grilled hot dog.
Sauce will keep for a week in a covered container in the refrigerator. Good eating!