At our recent party, I served boiled hot dogs with Coney Island sauce. There are so many different versions and recipes out there! I adapted this recipe that I received from a friend of mine.
I was very pleased with the results. One guest commented, "I can't get this in my mouth fast enough!"
Coney Island Hot Dog restaurants can be found all over the Fall River area. Each establishment seems to have their own take on the sauce. The hot dogs are small, so you must eat at least two. They seem to disappear in three bites.
Coney Island Hot Dog restaurants can be found all over the Fall River area. Each establishment seems to have their own take on the sauce. The hot dogs are small, so you must eat at least two. They seem to disappear in three bites.
"Dirty Nick's" in Fall River is considered the most famous of the hot dog places in this region. Now you can order their spice packets online so you can make their version of this delicious sauce.
http://nicksconeysauce.com/about_nicks/about_nicks.htm
I used Kayem skinless hot dogs (aka "Skinnies"), and served them in steamed buns. If you don't have ground chourice available to you, you could substitute another spicy sausage, or you could use two pounds of hamburger instead. Using the food processor is key to having the right consistency to the sauce.
1 Spanish onion (minced finely)
1-1/2 lbs ground hamburger
1/2 lb ground chourico
3 T Worcestershire sauce
2 T minced garlic
1/2 tsp black pepper
1 tsp crushed red pepper
2 T spicy mustard
1 small can tomato paste
1 8 oz. can tomato sauce
1 T celery salt (or to taste)
In slow cooker, place ground hamburger and chourico, and then cover meat with water and turn on high. Once meat is cooked (several hours), drain hot water and place half the cooked meat into the food processor and finely grind. Place meat back in the crock pot. In separate pan, saute chopped onion in olive oil until soft. Place onions in crock pot. Add the rest of the ingredients. Cook six to eight hours on low. You may want to adjust the spices.
Serve hot dogs with "the works" which means with sauce, yellow mustard, minced sweet onions, and a dash of celery salt.
http://nicksconeysauce.com/about_nicks/about_nicks.htm
I used Kayem skinless hot dogs (aka "Skinnies"), and served them in steamed buns. If you don't have ground chourice available to you, you could substitute another spicy sausage, or you could use two pounds of hamburger instead. Using the food processor is key to having the right consistency to the sauce.
1 Spanish onion (minced finely)
1-1/2 lbs ground hamburger
1/2 lb ground chourico
3 T Worcestershire sauce
2 T minced garlic
1/2 tsp black pepper
1 tsp crushed red pepper
2 T spicy mustard
1 small can tomato paste
1 8 oz. can tomato sauce
1 T celery salt (or to taste)
In slow cooker, place ground hamburger and chourico, and then cover meat with water and turn on high. Once meat is cooked (several hours), drain hot water and place half the cooked meat into the food processor and finely grind. Place meat back in the crock pot. In separate pan, saute chopped onion in olive oil until soft. Place onions in crock pot. Add the rest of the ingredients. Cook six to eight hours on low. You may want to adjust the spices.
Serve hot dogs with "the works" which means with sauce, yellow mustard, minced sweet onions, and a dash of celery salt.
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