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Wednesday, June 20, 2012

Coney Island Hot Dog Sauce - Louise (Balog) Johnson


3lbs. Ground Chuck
1 or 2 onions (chopped approx. 1 ½ cups)
1 ½ tsp. Cloves Powder
1 ½ T. Salt
2 T. Chili Powder
1 ½ tsp. Celery Salt
1 ½ tsp. Paprika
2 tsp. Curry Powder
5 or 6 cups of Cold Water
Dash or two Tabasco

Brown onion in large pot, using ½ butter ½ oil,
Soak Ground Chuck in cold water for an hour or more.
Next add the drain chopped meat and Save the water.
Brown off the chopped meat, with a potato masher break up meat into a sandy constancy. Keeping mashing until red color is gone from meat and it’s sandy.
Then using the saved water add rest of ingredients and simmer of 1 ½ hours.
If necessary add more water. Mixture should be very much like a heavy soup.
Serve with more chopped onions and mustard for hot dogs.

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