One of the most distinctive differences in places in the Midwest of the United States, is the trademark food each locale represents. Chicago has its Deep Dish Pizza, Wisconsin has Cheese Curds, and Detroit has its Coney Dogs. The secret to Detroit Style Coney Dogs is in the sauce, and that is what this recipe is all about. In addition to the thick and meaty sauce, the standard way to serve them is with diced raw white onions and American yellow mustard. And, if you want to really make this officially Detroit Style, you need to serve this incredible sauce on top of natural hot dogs with real casings, so that they snap when you bite into them. Take it from me: I am from Detroit, I’ve eaten a lot of Detroit Style Coney Dogs, and this is the real Motor City deal!
Ingredients:
—1 pound Ground Beef
—1 cup chopped White Onion
—1 15 ounce can Tomato Sauce
—1/4 cup Olive Oil
—1/4 cup Water
—2 tablespoons Yellow Prepared Mustard
—1 tablespoon Celery Seed
—1 1/2 teaspoons Chili Powder
—1 teaspoon Garlic Powder
—1 teaspoon Paprika
—1 teaspoon ground Cumin
—1 teaspoon Salt
—1 teaspoon Onion Powder
—1/8 teaspoon Cayenne Pepper (Red Pepper)
The Dogs:
—8 to 12 Hot Dogs
—8 to 12 Hot Dog Buns
Garnish With:
—1 extra cup of chopped White Onions
—1 eight ounce container of Yellow Prepared Mustard
Directions:
In a frying pan, add the chopped white onions and olive oil, and sauté the onions until softened. Add the raw ground beef to the frying pan and proceed to brown the meat, while mixing in the onions.
When the onion-flavored beef is browned, add to the frying pan the water and tomato sauce, and stir. Add to this mixture the two tablespoons of yellow prepared mustard, and all of the spices: celery seed, chili powder, garlic powder, paprika, ground cumin, salt, onion powder, and cayenne pepper.
Simmer this meaty, red Coney Dog Sauce for 45 minutes over medium low heat, until it thickens and all of the flavors meld together.
How you prepare your hot dogs or other sausages is up to you. My favorite indoor way is to use a grill pan with a little bit of olive oil, so that the “dogs” get those browned little grill marks on them. However, you can also boil them, or fry them in a conventional frying pan. If you are making these at a home barbecue, naturally do your hot dogs on the outdoor grill. Whatever you do, you can’t go wrong once you unleash this sauce.
When the Coney Dog Sauce and hot dogs are ready to serve, place an opened hot dog bun on the plate, and then add the cooked hot dog. The amount of Coney Dog Sauce you want per dog is up to you. Some people like so much sauce on their dog they end up using a fork and knife to eat it. Personally, I like to add a generous—but medium—amount of Detroit Style Coney Dog Sauce on the dog and bun, then cover it with chopped onions, and an additional squirt of yellow prepared mustard. That way—although it will be slightly sloppy—I can still pick it up to eat it.
NOTE: Even if you are going to eat two or three of these incredible hot dogs in one sitting, I would suggest saucing them up one at a time, or the buns tend to get mushy. I—for one—hate mushy buns!
Ingredients:
—1 pound Ground Beef
—1 cup chopped White Onion
—1 15 ounce can Tomato Sauce
—1/4 cup Olive Oil
—1/4 cup Water
—2 tablespoons Yellow Prepared Mustard
—1 tablespoon Celery Seed
—1 1/2 teaspoons Chili Powder
—1 teaspoon Garlic Powder
—1 teaspoon Paprika
—1 teaspoon ground Cumin
—1 teaspoon Salt
—1 teaspoon Onion Powder
—1/8 teaspoon Cayenne Pepper (Red Pepper)
The Dogs:
—8 to 12 Hot Dogs
—8 to 12 Hot Dog Buns
Garnish With:
—1 extra cup of chopped White Onions
—1 eight ounce container of Yellow Prepared Mustard
Directions:
In a frying pan, add the chopped white onions and olive oil, and sauté the onions until softened. Add the raw ground beef to the frying pan and proceed to brown the meat, while mixing in the onions.
When the onion-flavored beef is browned, add to the frying pan the water and tomato sauce, and stir. Add to this mixture the two tablespoons of yellow prepared mustard, and all of the spices: celery seed, chili powder, garlic powder, paprika, ground cumin, salt, onion powder, and cayenne pepper.
Simmer this meaty, red Coney Dog Sauce for 45 minutes over medium low heat, until it thickens and all of the flavors meld together.
How you prepare your hot dogs or other sausages is up to you. My favorite indoor way is to use a grill pan with a little bit of olive oil, so that the “dogs” get those browned little grill marks on them. However, you can also boil them, or fry them in a conventional frying pan. If you are making these at a home barbecue, naturally do your hot dogs on the outdoor grill. Whatever you do, you can’t go wrong once you unleash this sauce.
When the Coney Dog Sauce and hot dogs are ready to serve, place an opened hot dog bun on the plate, and then add the cooked hot dog. The amount of Coney Dog Sauce you want per dog is up to you. Some people like so much sauce on their dog they end up using a fork and knife to eat it. Personally, I like to add a generous—but medium—amount of Detroit Style Coney Dog Sauce on the dog and bun, then cover it with chopped onions, and an additional squirt of yellow prepared mustard. That way—although it will be slightly sloppy—I can still pick it up to eat it.
NOTE: Even if you are going to eat two or three of these incredible hot dogs in one sitting, I would suggest saucing them up one at a time, or the buns tend to get mushy. I—for one—hate mushy buns!