Coney Dogs
Michael Symon · foodnetwork.com · 2024 · 8 servings
Get the method at foodnetwork.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.What's in it
8 parts read from its 20 ingredient lines, its title and its method.
- Sausage
- All-beef frank “8 beef hot dogs (natural casings)”
- Bun or wrap
- Potato bun “8 hot dog buns (I like potato buns)”
- Cooking
- Grilled from the method
- Toppings
- Raw onion “1 yellow onion, diced, plus more for serving”
- Bell pepper “1 red bell pepper, diced”
- Chili or meat sauce made in the recipe
- Sauces and condiments
- Yellow mustard “Yellow mustard, for serving”
- Tomato sauce or paste “4 ounces tomato paste”
Against the usual Coney
It has 3 of the 3 parts of the usual Coney dog: chili or meat sauce, yellow mustard and raw onion.
Less usual for the style: bell pepper (in 20% of Coney recipes).
A hot dog under a beanless meat sauce, yellow mustard and chopped onion. The name comes from Coney Island in New York; the style is best known in Michigan and across the Midwest.
Ingredients as published (20)
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20
- 1/2 pound ground beef heart (see Cook’s Note)
- 1 teaspoon kosher salt
- 1/2 teaspoon finely ground black pepper
- 1 yellow onion, diced, plus more for serving
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 4 teaspoons ground chipotle
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon ground cloves
- 4 ounces tomato paste
- 3 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 8 beef hot dogs (natural casings)
- 8 hot dog buns (I like potato buns)
- Yellow mustard, for serving
- Diced white onion, for serving
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