Coney Island Hot Dogs Recipe

Hot dog buns: Soft, fluffy buns that cradle the hot dogs and meat sauce perfectly.

Hot dogs: Juicy and flavorful, these are the star of the dish.

Ground beef: Provides the hearty base for the meat sauce.

Onion: Adds sweetness and depth to the sauce.

Tomato paste: Gives the sauce a rich, tangy flavor.

Yellow mustard: Adds a tangy kick to the meat sauce.

Worcestershire sauce: Enhances the umami flavor of the sauce.

Chili powder: Brings a subtle heat to the dish.

Water: Helps to create the perfect consistency for the sauce.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the sauce.

To achieve a richer flavor in the meat sauce, consider browning the ground beef thoroughly before adding the other ingredients. This caramelizes the natural sugars in the meat and enhances the overall taste. Additionally, finely chopping the onion ensures it blends seamlessly into the sauce, providing a consistent texture and flavor throughout.

• hot dog buns - Substitute with whole wheat buns: Whole wheat buns provide more fiber and nutrients compared to regular hot dog buns.

• hot dogs - Substitute with turkey dogs: Turkey dogs are a leaner alternative with less fat and calories than traditional hot dogs.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner protein option and can reduce the overall fat content of the dish.

• small onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a different dimension to the dish.

• tomato paste - Substitute with ketchup: Ketchup can be used in a pinch and adds a bit of sweetness along with the tomato flavor.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard has a more complex flavor profile and can add a bit of sophistication to the dish.

• worcestershire sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it will be saltier, so adjust the salt content accordingly.

• chili powder - Substitute with paprika: Paprika can add a similar color and a milder heat, making it a good alternative for those who prefer less spice.

• water - Substitute with beef broth: Beef broth can add more depth of flavor to the meat mixture compared to plain water.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle complexity to the dish.

• Allow the meat sauce to cool completely before storing. This prevents condensation, which can lead to soggy buns and a less appetizing texture.

• Store the meat sauce and hot dogs separately. Place the cooled meat sauce in an airtight container and refrigerate for up to 3 days. Wrap the hot dogs in aluminum foil or place them in a resealable plastic bag, and refrigerate for up to 3 days as well.

• For longer storage, freeze the meat sauce. Transfer the cooled meat sauce into a freezer-safe container or a heavy-duty freezer bag. Label with the date and freeze for up to 3 months.

• To freeze the hot dogs, wrap each hot dog individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag. Label with the date and freeze for up to 2 months.

• When ready to use, thaw the meat sauce and hot dogs in the refrigerator overnight. This ensures a gradual thaw, maintaining the best texture and flavor.

• Reheat the meat sauce in a saucepan over medium heat, stirring occasionally, until warmed through. If the sauce is too thick, add a splash of water to reach the desired consistency.

• Reheat the hot dogs by grilling them on a grill or grill pan until heated through and slightly charred, or microwave them for 1-2 minutes until hot.

• Assemble the Coney Island hot dogs by placing the reheated hot dogs in fresh hot dog buns and topping with the warmed meat sauce. Serve immediately for the best taste and texture.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each hot dog in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through. For the buns, wrap them in foil and heat for the last 5 minutes.

• Microwave Method: Place the hot dogs on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30-45 seconds, or until heated through. For the buns, wrap them in a damp paper towel and microwave for 10-15 seconds.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of water to the pan and place the hot dogs in the skillet. Cover and steam for about 5 minutes, or until heated through. For the buns, you can lightly toast them in a separate dry skillet for a minute or two.

• Grill Method: Preheat your grill to medium heat. Place the hot dogs on the grill and heat for about 5 minutes, turning occasionally, until warmed through. For the buns, place them on the grill for the last minute to get a slight char and warm them up.

• Sauce Reheating: Place the meat sauce in a saucepan over medium heat. Add a splash of water if it has thickened too much. Stir occasionally and heat until it reaches your desired temperature.

• Saucepan: Use this to cook the ground beef and onion mixture until the beef is browned and the onion is soft.

• Wooden spoon: Stir the ingredients in the saucepan to ensure they are well combined and to prevent sticking.

• Measuring cups: Measure out the ground beef, tomato paste, and water accurately.

• Measuring spoons: Measure the yellow mustard, Worcestershire sauce, and chili powder precisely.

• Knife: Finely chop the small onion for the meat sauce.

• Cutting board: Provide a stable surface for chopping the onion.

• Grill or grill pan: Grill the hot dogs until they are heated through and slightly charred.

• Tongs: Use these to turn the hot dogs on the grill or grill pan for even cooking.

• Buns: Hold the hot dogs and meat sauce for serving.

• Serving plate: Place the assembled hot dogs on this for serving immediately.

Pre-cook the beef: Cook the ground beef and onion in advance and store them in the fridge. This way, you can quickly reheat and assemble the meat sauce when needed.

Use pre-chopped onions: Save time by using pre-chopped onions available at most grocery stores.

Double the sauce: Make a larger batch of the meat sauce and freeze the extra. This way, you have it ready for future meals.

Microwave hot dogs: If you're in a rush, microwave the hot dogs instead of grilling them. It’s faster and still tasty.

One-pot cooking: Use a single saucepan for both the meat sauce and reheating the hot dogs. This reduces cleanup time.