Coney Island Hot Dogs Recipe

Hot dog buns: Soft and fluffy buns that hold the hot dogs and meat sauce together.

Hot dogs: Juicy and flavorful sausages that are the star of the dish.

Ground beef: Provides the base for the rich and hearty meat sauce.

Onion: Adds sweetness and depth to the meat sauce.

Garlic: Enhances the flavor of the sauce with its aromatic qualities.

Tomato sauce: Creates the base of the meat sauce, adding a rich tomato flavor.

Tomato paste: Thickens the sauce and intensifies the tomato flavor.

Chili powder: Adds a spicy kick to the meat sauce.

Ground cumin: Provides a warm, earthy flavor to the sauce.

Paprika: Adds a smoky, sweet flavor and a vibrant color to the sauce.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a hint of heat and balances the flavors.

When browning the ground beef, make sure to break it up into small, even pieces using a wooden spoon or spatula. This ensures a consistent texture and allows the meat sauce to coat the hot dogs evenly. Additionally, letting the onions cook until they are fully translucent will bring out their natural sweetness, enhancing the overall flavor of the Coney Island hot dogs.

• hot dog buns - Substitute with whole wheat buns: Whole wheat buns provide more fiber and nutrients compared to traditional hot dog buns.

• hot dogs - Substitute with turkey sausages: Turkey sausages are a leaner option with less fat and calories.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner alternative with less saturated fat.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a less intense flavor.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar texture and flavor, though they may be slightly chunkier.

• tomato paste - Substitute with ketchup: Ketchup can be used in a pinch, though it is sweeter and less concentrated than tomato paste.

• chili powder - Substitute with cayenne pepper: Cayenne pepper adds heat, though it lacks the complexity of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander provides a different but complementary flavor profile.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor that enhances the dish.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, though it also introduces a different flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in the dish.

• Allow the meat sauce to cool completely before storing. This prevents condensation and helps maintain the texture and flavor of the sauce.
• Transfer the cooled meat sauce into an airtight container. For best results, use a container that is the right size to minimize air space.
• Store the meat sauce in the refrigerator if you plan to use it within 3-4 days. Ensure the container is sealed tightly to keep the sauce fresh.
• For longer storage, place the meat sauce in a freezer-safe container or heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When freezing, consider portioning the meat sauce into individual servings. This makes it easier to thaw only what you need, reducing waste.
• To reheat refrigerated meat sauce, transfer it to a saucepan and warm over medium heat, stirring occasionally until heated through.
• For frozen meat sauce, thaw it in the refrigerator overnight before reheating. Alternatively, you can use the defrost setting on your microwave.
• Store hot dog buns in their original packaging or in an airtight container at room temperature. They should stay fresh for up to a week.
• If you need to store hot dog buns for a longer period, wrap them tightly in aluminum foil or plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.
• To refresh frozen hot dog buns, let them thaw at room temperature or warm them in the oven at 350°F for about 10 minutes.
• Cooked hot dogs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by boiling, microwaving, or grilling.
• For freezing cooked hot dogs, wrap each one individually in plastic wrap or aluminum foil, then place them in a freezer bag. They can be frozen for up to 2 months.
• When ready to use frozen hot dogs, thaw them in the refrigerator overnight or use the defrost setting on your microwave before reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each hot dog in aluminum foil to keep them moist.
  3. Place the wrapped hot dogs on a baking sheet.
  4. Heat in the oven for about 10-15 minutes or until thoroughly warmed.
  5. For the meat sauce, transfer it to an oven-safe dish, cover with foil, and heat alongside the hot dogs.

• Microwave Method:

  1. Place the hot dogs on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through.
  4. For the meat sauce, place it in a microwave-safe bowl, cover with a microwave-safe lid or another damp paper towel, and heat for 1-2 minutes, stirring halfway through.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of water or broth to the skillet to create steam.
  3. Place the hot dogs in the skillet and cover with a lid.
  4. Steam for about 5 minutes or until heated through.
  5. For the meat sauce, reheat in a separate saucepan over medium heat, stirring occasionally until warmed.

• Steamer Method:

  1. Set up your steamer with water and bring it to a boil.
  2. Place the hot dogs in the steamer basket.
  3. Steam for about 5-7 minutes or until heated through.
  4. For the meat sauce, use a heatproof bowl and place it in the steamer for about 10 minutes, stirring occasionally.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the hot dogs in the air fryer basket.
  3. Heat for about 3-5 minutes or until warmed through.
  4. For the meat sauce, transfer it to an air fryer-safe dish and heat for about 5 minutes, stirring halfway through.

• Skillet: Used to cook the ground beef, onions, and garlic until browned and translucent.

• Saucepan: Used to boil the hot dogs.

• Wooden spoon: Used to stir the ground beef and sauce mixture.

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

• Measuring spoons: Used to measure the chili powder, cumin, paprika, salt, and pepper.

• Knife: Used to finely chop the onion and mince the garlic.

• Cutting board: Used as a surface to chop the onion and garlic.

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

• Tongs: Used to place the hot dogs into the buns.

• Serving platter: Used to arrange the hot dogs once they are topped with the meat sauce.

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

Use pre-made sauce: Substitute homemade tomato sauce and tomato paste with store-bought versions to save time.

Cook hot dogs simultaneously: Boil the hot dogs while the meat sauce simmers to multitask efficiently.

Batch cook: Double the ground beef mixture and freeze half for future use, cutting down on prep time for the next meal.