Coney Island Hot Dogs Recipe

Hot dogs: The main part of the dish, these are usually pre-cooked sausages that you heat up before serving.

Hot dog buns: Soft bread buns that hold the hot dogs and toppings.

Ground beef: Used to make the flavorful meat sauce that goes on top.

Onion: Adds sweetness and texture when cooked with the beef.

Garlic: Gives a nice aromatic flavor to the sauce.

Tomato sauce: Forms the base of the meat sauce, making it rich and saucy.

Chili powder: A spice blend that adds warmth and a little heat.

Cumin: Adds a smoky, earthy flavor to the sauce.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild spicy kick.

One of the most important steps in this Coney Island Hot Dogs Recipe is cooking the ground beef until it’s nicely browned. Here’s a simple way to do that so your meat sauce turns out flavorful and not greasy:

1. Heat your saucepan over medium heat before adding the ground beef. This helps the meat start cooking right away.
2. Break the beef into small pieces with a wooden spoon or spatula as it cooks. This lets it brown evenly instead of steaming in big clumps.
3. Let the beef sit without stirring too much at first. When it touches the hot pan, it will brown better and get a nice color.
4. Once the beef is mostly browned, stir it around to cook any pink parts.
5. When it’s fully browned, carefully drain the extra fat by tilting the pan and using a spoon or pouring it into a heat-safe container.

Doing this makes your meat sauce taste richer because browning adds a deep, savory flavor. Also, draining the fat keeps the sauce from being oily, so it’s just right for topping your hot dogs.

I remember the first time I made this, I didn’t drain the fat and the sauce felt heavy and greasy. After that, I always make sure to drain it well. A little tip: if you don’t want to waste the fat, you can save it to cook onions or garlic next time for extra flavor!

Taking the time to brown and drain the beef properly really makes a difference. It’s a simple trick that helps your hot dogs taste like they came from a classic Coney Island stand.

• hot dogs - Substitute with veggie dogs: For a vegetarian option, veggie dogs provide a similar texture and flavor.

• hot dog buns - Substitute with whole wheat buns: Whole wheat buns offer more fiber and nutrients while maintaining the classic hot dog experience.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option that reduces fat content while still providing a similar texture.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in equal amounts for a slightly sweeter taste.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used; ⅛ teaspoon of garlic powder equals one clove of garlic.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor, though you may need to cook them down slightly to thicken.

• chili powder - Substitute with paprika and cayenne pepper: A mix of paprika and a pinch of cayenne pepper can mimic the heat and depth of chili powder.

• cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile that can add a unique twist.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes.

• Allow the meat sauce to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
• Transfer the cooled meat sauce into an airtight container. For best results, use a container that is appropriately sized to minimize air exposure.
• Store the meat sauce in the refrigerator if you plan to use it within 3-4 days. Label the container with the date to keep track of its freshness.
• For longer storage, place the meat sauce in a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible before sealing to prevent freezer burn.
• When freezing, consider portioning the meat sauce into smaller servings. This makes it easier to thaw only what you need, reducing waste.
• To reheat the meat sauce, thaw it in the refrigerator overnight. Once thawed, heat it in a saucepan over medium heat, stirring occasionally until warmed through.
• Store hot dogs and hot dog buns separately. Keep hot dogs in their original packaging or transfer them to an airtight container. Refrigerate for up to a week or freeze for up to 2 months.
• For hot dog buns, store them in a bread box or a resealable plastic bag at room temperature if you plan to use them within a couple of days. For longer storage, freeze the buns in a resealable plastic bag, removing as much air as possible.
• When ready to use frozen hot dog buns, thaw them at room temperature or warm them in the oven wrapped in aluminum foil for a few minutes.
• Always check for any signs of spoilage, such as off smells or mold, before consuming stored or frozen items.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each hot dog in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 10-15 minutes. For the buns, wrap them separately in foil and heat for the last 5 minutes to avoid them becoming too crispy.

• Microwave Method: Place the hot dogs on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through. For the buns, wrap them in a damp paper towel and microwave for 15-20 seconds.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of water or broth to the skillet to create steam. Place the hot dogs in the skillet, cover with a lid, and heat for 5-7 minutes, turning occasionally. Warm the buns in a separate skillet or in the same skillet for the last 2 minutes.

• Steaming Method: Use a steamer basket over boiling water. Place the hot dogs in the basket, cover, and steam for about 5 minutes. For the buns, steam them for the last 1-2 minutes to make them soft and warm.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the hot dogs in the air fryer basket and heat for 3-5 minutes. For the buns, add them to the basket for the last 1-2 minutes to warm them up without making them too crispy.

• Grill Method: Preheat your grill to medium heat. Place the hot dogs on the grill and heat for about 5 minutes, turning occasionally. Toast the buns on the grill for the last 1-2 minutes.

• Saucepan: Used for cooking the ground beef and simmering the meat sauce.

• Skillet: Ideal for cooking or grilling the hot dogs.

• Spatula: Handy for stirring the ground beef and mixing in the onions and garlic.

• Knife: Essential for finely chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and garlic.

• Measuring cups: Used to measure out the tomato sauce and other ingredients accurately.

• Measuring spoons: Necessary for measuring the chili powder, cumin, salt, and black pepper.

• Tongs: Useful for handling the hot dogs while cooking or grilling.

• Mixing spoon: Perfect for stirring the meat sauce as it simmers.

• Colander: Used to drain excess fat from the cooked ground beef.

• Serving platter: Ideal for arranging the hot dogs and buns before serving.

Prepare ingredients in advance: Chop the onion and mince the garlic ahead of time to streamline the cooking process.

Use pre-cooked ground beef: Save time by using pre-cooked ground beef that you can quickly reheat and mix with the other ingredients.

Simmer while multitasking: Let the meat sauce simmer while you grill or cook the hot dogs to maximize efficiency.

Preheat the grill: Ensure the grill is preheated so you can cook the hot dogs immediately after preparing the sauce.