Best 11 Copycat Aw Coney Island Sauce Recipes

FLINT'S ORIGINAL CONEY ISLAND

Steps:

• Mix all ingredients in a heavy pan and cook over med to low heat until mixture cooks and becomes dry and crumbly.
• If it seems too wet or greasy, add a few crumbled saltine crackers.
• Best if made a day ahead and reheated in a frying pan.
• Freezes well.
• Note: I grind my hot dogs up in a blender with a little water.
• I also chop the onions using my blender with water.

COPYCAT A&W CONEY ISLAND SAUCE

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces.
• Salt and pepper lightly while cooking. Do not drain the fat.
• Add the remaining ingredients.
• Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
• Allow to cool, cover,and refrigerate until ready to use.

CONEY ISLAND SAUCE

Steps:

• In a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. Crumble meat to a fine texture with a fork, if necessary; drain excess fat.
• Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, hot pepper sauce and ketchup. Mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.

A&W CHILI DOG COPYCAT

Steps:

• Cook the ground chuck in a pan and break into small pieces.
• Season with salt and pepper.
• Add in the remaining ingredients.
• Simmer for about 30 minutes until thickened.
• Boil some water in a pot, and add in however many frankfurters you want.
• Boil for about 8 to 10 minutes.
• Place the frankfurter in a hot dog bun and spread on 3 tablespoons of the.
• sauce you just made.
• Spread the cheddar cheese on top, and you're done!

TONY PACKO'S CONEY ISLAND SAUCE

Steps:

• Brown ground beef, breaking into very small pieces as it cooks.
• Drain off fat.
• Add remaining ingredients; simmer 1 hour or until desired consistency.
• Note: Originally served over half a Polish sausage, not a hotdog.

CONEY ISLAND SAUCE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, brown sugar, lemon juice, Worcestershire sauce, chili powder, mustard and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until sauce is thickened, stirring occasionally., Grill or cook hot dogs according to package directions. Place hot dogs in buns; top with sauce.

CONEY ISLAND SAUCE - FLINT STYLE

Steps:

• Do not precook hamburger.
• Combine all ingredients in 2 quart.
• saucepan.
• Cover and cook on medium heat for 1 hour.
• Stir occasionally, blot to remove excess fat and liquid.
• Serve over cooked hot dogs.

PORT HURON-STYLE CONEY SAUCE

Steps:

• Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.

ORIGINAL GREEK CONEY SAUCE

Steps:

• PREPARATION:.
• To get the right consistency, cover the meat with water and soak, in the fridge, for 2 hours.
• Then take a fork and break up any remaining chunks.
• Drain the water and go on to browning.
• You will have some water while browning but it will slowly steam off.
• Brown beef, onion and shortening.
• Add remaining ingredients.
• Simmer for 2 hours.
• You may have to add some water.

COPYCAT LAFAYETTE CONEY ISLAND SAUCE

Steps:

• 1. Heat the oil in a large saute pan and brown the meat in it until no longer pink. Use a potato masher to break it up into very small bits.
• 2. In a blender, add all the rest and whirr up for a couple of seconds. Pour into the cooked meat, and heat until it comes to a soft boil and it thickens up.
• 3. When done, remove 2 c from the pan and return to blender and puree. Pour back in the pan. You are done. Serve at the table with a ladle.
• 4. Proper coney eating etiquette: place two buns on a plate, add a hot dog to each. Ladle about 2-3 tbsp of sauce on each. Throw on a handful of raw diced onions and squiggle some ballpark mustard atop. Grab a fork!

GRANDPA'S CLASSIC CONEY SAUCE

Steps:

• Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in the ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.