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Coney Dogs, '21 Season

Coney Dogs, '21 Season


For the Coney sauce:

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • ½ small rib of celery, finely chopped

  • Salt

  • 2 large cloves garlic, finely chopped or grated

  • 1 pound ground beef (80/20)

  • ½ cup beef stock or bone broth

  • 3 tablespoons prepared yellow mustard

  • 2 tablespoons light brown sugar or sugar

  • 1 tablespoon Worcestershire sauce

  • One 8-ounce can tomato sauce

  • 1 tablespoon chili powder (a scant palmful)

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon smoked paprika/pimenton

  • 1 teaspoon black pepper

  • 1 teaspoon granulated garlic

  • 1 teaspoon granulated onion

  • 1 teaspoon celery seed or celery salt

To serve:

  • 6 to 8 natural casing beef hot dogs

  • A couple tablespoons of butter, for toasting buns (optional)

  • 6 to 8 top-split hot dog rolls or traditional hot dog rolls

  • Finely chopped red onion, to pass

  • Mustard, to pass


Serves: 6 to 8

For the Coney sauce, heat a medium saucepot or pan over medium heat with olive oil, add onions and celery, season with a fat pinch of salt and soften a few minutes, add garlic and stir a minute more and add beef and finely crumble, add stock and bring to a simmer. Add mustard, sugar, Worcestershire, tomato sauce and the dried spices, stir to combine and bring sauce to low boil then reduce heat to low simmer and cook 45 minutes to 1 hour.

Simmer dogs in water to heat and crisp casing if you choose in skillet or on griddle. Spread the butter on the sides of the hot dog rolls and warm and toast the sides on a griddle, optional. Top the dogs with Coney Sauce and a little raw onion, extra mustard if you like.