It is easy to make. The restaurant was narrow and tight and could get really packed! (Source: Wikipedia), The menu of Coney Island restaurants centers on the Coney Island hot dog, which is a natural-casing hot dog in a steamed bun dressed with chili, diced onions, and yellow mustard; often referred to simply as a “coney.”. Needs tweaking... this link is to an external site that may or may not meet accessibility guidelines. We keep your data private and share your data only with third parties that make this service possible.
I didn’t change not one thing to this recipe.
er Using one of those hand blenders I followed the suggestion from a previous review. Here in Johnstown, the Coney Island, a hopping place at lunch time during its heyday, had closed several years ago having suffered the fate of many downtown businesses devastated after the loss of the steel mills.
(just a little) I am a true chili dog fan and at first, I thought this recipe would not compare to my traditional chili that I make for hot dogs. I do add all the spices and onions to the ground beef when I brown it. Just to add a little kick. Not chili!
My recollections and tastes are based on growing up with the Pottsville Coney Island. chili powder 1 tsp.
Allrecipes is part of the Meredith Food Group. This is CONEY sauce. The original restaurant name referred to the restaurant being an immigrant-owned establishment, serving Coney Island’s food of choice. Sadly, the downtown Coney in Pottsville closed years ago, but the memories linger on and always bring back a smile. According to legend, it first showed up at Coney Island, and then grew in popularity until all of the hot dog vendors in the city served it. The sauce can be frozen for future use. One of my regular cravings was for a burger from Coney. Lots more chilli powder also... ThAn it was better but still tasted more like a sloppy joe than a coney sauce....?? I do not purport that this sauce is a copy of, identical to, or even close to the Pottsville coney sauce, but it is one I like, and the one I created, so that’s the recipe I am sharing. You’ll have coney sauce at the ready! But now, this is my new recipe! Great flavor!
I now make it at home. I didnt use the msg because my daughter cannot have msg.
My Pop never, ever, ate at The Coney without getting one hot dog and one burger. My son loves it and always wants me to make it instead of buying the sauce in a can. Everyone loved it. I used one of those hand blenders (boat motors) to get the meat fine after I added the sauce. Allow to cool slightly. Mmmmmm!!! By bluebayou. – This was so good that my husband couldn’t stop and ate 4 coneys! After that It was really good! I don’t remember who they sold it to.
And found that to be so helpful and handy….now I know how Taco Bell’s taco meat is always this way. Almost sloppy joe like but maybe because I let it simmer on the stove for about 40 minutes or so instead of just 10 minutes. To me, the thing that sets off coney sauce is the very fine grind of the meat in the mixture.
It was just what I was looking for. If publishing or referencing this recipe on another website, you may copy/paste the list of ingredients only. The second try was a big hit with the family.
This recipe is similar to the sauce they serve on hot dogs in New York on the street. Recipe Summary. I started to experiment and came up with a sauce I really liked and, on a burger with stewed onions, it tasted good enough that I did not sit in the corner pining away for my beloved burger from Schuylkill County.
Because It was salty I added a Tbs. I thought this was almost like sweet tomatoey sloppy joes. It worked!! Good appetite! brown sugar 2 Tbsp.
– My family and my neighbors really enjoyed this recipe. Amount is based on available nutrient data. I will totally make this again and now use my hand blender in other uses like this.
I remember staring in the front window that bordered the sidewalk, watching hot dogs cooking on the flat-top, my mouth watering, anticipating the treat for my taste buds that awaited inside. Absolutely loved this recipe. To achieve the familiar consistency, I brown the ground beef, then place it — drippings included — in the bowl of a food processor and pulse it until it is a fine consistency.
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