Coney Island Hot Dog Sauce
There’s nothing quite like a classic Coney Island hot dog smothered in a rich, savory sauce—no ketchup needed! This homemade Coney sauce is made with ground beef, chopped hot dogs, and bold spices, simmered low and slow until thick, crumbly, and packed with umami flavor. Perfect for cookouts, game day, or a quick comfort food fix!
Why You’ll Love This Recipe:
✅ Make-ahead & freezer-friendly—reheat for easy meals!
✅ Versatile—great on hot dogs, fries, nachos, or baked potatoes.
✅ No tomato sauce—just pantry staples for authentic diner taste.
Ingredient Notes & Easy Swaps
Customize your sauce with these tweaks:
- Meat: Use all ground beef, or add chopped hot dogs for extra texture (a diner secret!).
- Spices: Swap chili powder for cumin, taco seasoning, or smoked paprika for depth.
- Thickener: Crushed saltines or a cornstarch slurry work in a pinch.
- Kick it up: Add garlic, cayenne, or hot sauce for heat.
Serving Suggestions
Take this Coney sauce beyond hot dogs:
🌭 Classic Coney Dogs: Top with mustard + diced onions.
🍟 Coney Fries: Smother crispy fries with sauce + melty cheese.
🧀 Nachos: Layer over tortilla chips with jalapeños + cheddar.
🥔 Baked Potatoes: Swap sour cream for this meaty sauce.
FAQ (Quick Tips!)
Can I double the batch?
Yes! Freeze extras for up to 3 months.
Do I need hot dogs?
Not required, but they add nostalgic flavor.
How to make it spicy?
Stir in cayenne, hot sauce, or spicy taco seasoning.
Pro Tip: For the best texture, cook the sauce until dry and crumbly—it clings perfectly to hot dogs!
Coney Island Hot Dog Sauce
Ingredients
- 1 lb ground beef
- ½ lb hot dogs chopped finely
- 1 medium onion finely diced
- 3 Tbsp cumin or chili powder or taco seasoning
- 3 Tbsp paprika
- 2 Tbsp chili powder omit if already using it above
- 2 cups water
- Crumbled saltine crackers optional, for thickening
Instructions
- In a heavy-bottomed skillet or saucepan, combine the ground beef, chopped hot dogs, diced onion, and all seasonings. Pour in the water and stir to combine.
- Cook uncovered over medium-low heat, stirring frequently. Let it simmer until the meat is fully cooked and the mixture becomes dry and crumbly. This usually takes 25–30 minutes.
- If the mixture is still too wet, crumble a few saltine crackers into the pan and stir—this will help absorb excess liquid and thicken the sauce.
- For best flavor, let the sauce cool and refrigerate overnight. Reheat the next day in a frying pan until warmed through. The flavor intensifies beautifully!
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Notes
Recipe Notes
- Make it mild or spicy: Choose your favorite seasoning blend—cumin offers warmth, chili powder gives it a little heat, and taco seasoning adds a Tex-Mex twist.
- Thickening tip: Crumbled saltines work great to soak up excess moisture without changing the flavor.
- Make-ahead tip: This sauce tastes even better the next day! Perfect for parties or meal prep.