Description
Classic Coney Island Hot Dog Sauce is a flavorful, savory meat sauce perfect for topping hot dogs. Made with ground beef, onion, garlic, and a blend of spices including chili powder and cumin, this sauce simmers to a thick consistency full of rich taste, enhancing your favorite hot dog buns with an authentic American taste.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
Sauce and Spices
- 2 tablespoons tomato paste
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquid
- 1 cup water
Instructions
- Cook the Ground Beef: In a skillet over medium heat, cook the ground beef, breaking it up finely with a spatula until browned and fully cooked. Drain off any excess grease to avoid a greasy sauce.
- Sauté Onion and Garlic: Add the finely chopped onion and minced garlic to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the onions soften and become translucent.
- Add Seasonings and Mix: Stir in the tomato paste, yellow mustard, Worcestershire sauce, chili powder, ground cumin, paprika, salt, and black pepper. Mix thoroughly to combine all the ingredients evenly with the beef mixture.
- Simmer the Sauce: Pour in 1 cup of water and reduce the heat to low. Allow the sauce to simmer uncovered for 20 to 25 minutes, stirring occasionally, until it thickens to your preferred consistency.
- Serve Warm: Spoon the hot sauce generously over cooked hot dogs in buns. Optionally, garnish with additional yellow mustard, chopped onions, or shredded cheddar cheese for enhanced flavor.
Notes
- For an ultra-fine texture, pulse the cooked beef in a food processor before simmering with the sauce.
- This sauce pairs excellently with mustard, chopped onions, and shredded cheddar cheese as toppings.
- Make sure to simmer uncovered to achieve the desired thickness.
- Drain excess grease after cooking beef to keep the sauce from becoming oily.
