Coney Island Hot Dog Sauce - Louise (Balog) Johnson

Ingredients:

3lbs. Ground Chuck
1 or 2 onions (chopped approx. 1 ½ cups)
1 ½ tsp. Cloves Powder
1 ½ T. Salt2 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.

Coney Island Hot Dog Sauce

CONEY ISLAND SAUCE

• 3 LBS. CHOPMEAT
• 1 ONION
• 1 TSP. CLOVES
• 1 T. SALT
• 1 1/2 TSP. CHILI POWDER
• 1 TSP. CELERY SALT
• 1 TSP. PAPRIKA (CAN USE MORE FOR MORE COLOR)
• 1 TSP. CURRY POWDER 

COOK CHOPPED ONION IN A LITTLE OIL, ADD CHOPPED MEAT AND CLOVES AND BROWN. ADD ALL OTHER INGREDIENTS AND 1/2 GALLON OF WATER. SIMMER FOR 3 HOURS. ADD WATER AS NECESSARY. WHEN COOKED PUT IN BLENDER AND MAKE A FINE MASH.

Coney Island Hot Dog Meat Sauce(alt.) - Bill Parker Sr.

• 3 1/2 Lbs. of Lard
• 6 Lbs. Ground Chuck, needs to be ground twice or run through food processor.
• 2 Lbs. Finely chopped Onion
• 2 TBLS. Each of Cinnamon, Curry, *Whole Cloves and Salt.
• 2 TBLS. Celery Seed
• 3 TBLS. Chili Powder
• 1 TBLS. Paprika
• 6 Quarts Water

* unless you grind up your mixture very fine, please use ground cloves.

Brown lard, onions and chopped meat. After Twenty Minutes add spices and water. Bring to boil and allow mixture to thicken. Simmer for at least one hour.