Description
Classic Coney Island Hot Dog Sauce is a flavorful, savory meat sauce made with ground beef and a blend of spices, simmered to perfection. It’s the perfect topping for hot dogs, bringing a nostalgic taste of American street food into your kitchen. This recipe features a balance of tangy mustard, aromatic chili powder, and a subtle hint of sweetness from brown sugar, creating a rich and hearty sauce that pairs excellently with your favorite hot dogs.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef, 85% lean
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Spices and Sauces
- 1 tablespoon tomato paste
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1 tablespoon brown sugar
- Salt and black pepper to taste
Liquid
- 1 cup beef broth
Instructions
- Brown the Beef: In a medium saucepan over medium heat, brown the ground beef, breaking it up with a spoon until fully cooked and no longer pink. Drain excess fat to reduce greasiness.
- Sauté Onion: Add the finely chopped onion to the cooked beef and cook for 3–4 minutes until the onion softens and becomes translucent, enhancing the sauce’s flavor base.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for another minute to meld the flavors and develop a rich aroma.
- Mix Spices and Sauces: Add yellow mustard, Worcestershire sauce, chili powder, cumin, allspice, cinnamon, paprika, and brown sugar. Stir well to evenly combine all the spices with the meat mixture.
- Simmer Sauce: Pour in the beef broth and bring the mixture to a simmer. Reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Season to Taste: Season the sauce with salt and black pepper according to your preference. Serve warm over hot dogs for a classic American taste experience.
Notes
- For a smoother texture, pulse the cooked sauce briefly in a food processor until slightly pureed.
- This sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
- Freeze leftover sauce in an airtight container for up to 3 months for convenient future use.
