Coney Island Hot Dog Sauce (Charles Cafarelli)

2 reviews, 4.5 star(s). 100% would make again

Ready in 1h

Try this Coney Island Hot Dog Sauce (Charles Cafarelli) recipe, or contribute your own.


3 tb Chile powder
1 tb Prepared mustard
1 tb Butter
2 md Onions, fresh; minced
1 Clove garlic, fresh; minced
1 6-oz can tomato paste
salt and pepper; to taste
14 hot dogs; Cheap skinless kind
1 6-oz can water
1 1/2 lb Lean ground beef
1 tb Margarine

Original recipe makes 4



Do NOT brown beef before using!! Combine all except hot dogs and simmer until thick. Grind the hot dogs [or chop in food processor] stir in and cook 15 min longer. Store in frig or freeze some. Use over GOOD casing type hot dogs with chopped onions and mustard. The big secret in this recipe is the ground cheap hot dogs. This is the orignal Flint [Mi] Coney Island sauce. Best around anywhere. Shared by: Leonard Paris 10/01/96 From: Leonard Paris Date: 01 Sep 96 Posted to MM-Recipes Digest V3 #320 Date: Fri, 22 Nov 1996 15:00:44 -0500 From:

Verified by stevemur
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Calories Per Serving: 971 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This recipe had this Baptist Native Detoiter all the way to AFRICA and back again... Thirds were required and had me grabbing Elephant Ears @ The Michigan State Fair...
CoolBDown 5y ago

Water content too low. I added about 8oz more.
Edhayner1 6y ago

Do you really grind up 13 to 16 hot dogs? Sounds like a lot...
thetitan99 6y ago

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