Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Les Fuller's Coney Sauce (supposedly "THE" genuine Coney Sauce)

Mustard only please. Or here lately, I've had a jar of Wickles Jalapeno Relish, and it works in combination with the mustard for a spicy kick.

I just put mustard, onion, relish and ketchup on a jalapeno cheese sausage this morning, and I feel pretty good about myself!

Mike

I saw Ron T started this thread some time ago. Ron's been gone for a while now. He was a good guy and an even better friend. I got to share a breakfast with him up in Dubois Pennsylvania when we matched up over the deer opener a few years back. I was so shocked to hear Ron had died. Man, he was a good guy. So many of our members have passed on, it's hard to even remember some of the names. To Ron and the others, rest assured, we will sit around a campfire agin some time and swap lies and renew old friendships.

Sheetz dogs chilli, nacho cheese, relish and onion. Need at least 2.

Tums on the side

We will try your receipe Mooner, been making the A&W one off the net. Good, but I want better.

+1

real deal from SSE

Ingredients
1‐1/4 lb 80/20 ground chuck
5 Koegel Viennas
1 Tbs shortening or lard
1 Tbs unsalted butter
1 tsp minced garlic
1 Tbs prepared yellow mustard
6 oz tomato sauce
6 oz water
3 Tbs mild chili powder
Kosher salt and ground pepper
Equipment
1 12ʺ skillet
1 colander
1 meat grinder
1 8ʺ x 8ʺ glass dish
1 2‐quart sauce pan
Lid for 2‐quart sauce pan
Brown the ground chuck in the skillet till itʹs nice and
tender. Dump it into the colander and let it drain. Push
on the browned meat in the colander with the back of a
spoon until most the grease is out, and then dump the
meat into the sauce pan.
Install discs onto the front of the meat grinder for a
fairly small grind and grind the hot dogs into the glass
dish. After digging the rest of the ground hot dogs out
of the inside of the grinder, add the ground hot dogs to
the browned meat.
With the exception of the chili powder and the salt and
pepper, add the remaining ingredients to the sauce
pan and mix it all as completely as possibly. Start heat‐
ing the sauce on the stove over medium heat. When it
comes to a simmer, cover the saucepan, set the burner
for low heat, and let the sauce simmer for 20 minutes,
stirring occasionally to prevent scorching. Add the
chili powder to the sauce and stir it in well. Check the
flavor of the sauce and add the salt and pepper to
taste.
Cover the sauce again and let it simmer another 10
minutes to let the flavor develop before serving on
grilled Koegel Viennas in natural casings on decent
(not wimpy) steamed buns, all topped with a squiggle
of a rich yellow prepared mustard and some chopped
onion
… or on nacho chips with cheese and jalapeños

TTT

sometimes you just need a coney dog

These two threads are killing me!

+1

And that's the secret to good coney sauce............ground hotdogs! And of course it has to be served on good natural cased dog (Koegles Viennas) that pops when you bite it.

ALL of the recipes are missing the cinnamon and nutmeg....

Thank God!

Save those for your berry cobbler.

I love cinnamon, but for fuggs sake, keep that schit outta chili!

+2

I have a recipe from an old A&W root beer stand I have used for years that is very similar but includes chopped onion and green bell pepper.

Koegels hotdogs are the best hot dogs made, period!