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Original (Michigan) Coney Island Sauce


2 tablespoon margarine
1 1/2 # ground beef
2 medium onions
1 clove garlic
2 tablespoon chili powder
1 tablespoon mustard
6 oz can tomato paste
6 oz water
4 or 5 quality weiners
salt and pepper to taste

Combine all but weiners. Simmer until thick. Grind the weiners and add to the sauce. Stir and cook 15 minutes longer. Some chefs add a few crumbled soda crackers to the sauce if too thin.

Apply steamed weiners to a steamed bun, top with sauce, sweet onions, and mustard. These are a regional delicacy.

Important: The key to success of these hot dogs is the quality of the weiners. As mentioned previously, the authentic Coney Island dogs use Vienna weiners. I can't get them here, so the best substitute is the best quality all beef weiners you can get in your area. No pork, turkey, and chicken lips type of 49 cents a pound weiners will be good.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.