Coney Dogs

How to Make Coney Dogs

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1. Put the beef and the cold stock in a saucepan and break the meat up with a potato masher or a whisk until there are no clumps.

   Mark done

2. Add the onion, garlic, tomato paste, chilli powder, paprika, cumin, celery salt, salt, Worcestershire sauce and vinegar and stir well.

   Mark done

3. Bring to the boil over medium heat, stirring, then reduce the heat and simmer, uncovered, for 45 minutes, stirring often, until the sauce is thick, dark and glossy.

   Mark done Start 45 min timer

4. Heat the hot dogs in barely simmering water for 8 minutes, until plump and hot.

   Mark done Start 8 min timer

5. Steam the buns over the water for 1 minute, or wrap them in a damp cloth and warm them in the microwave for 20 seconds.

   Mark done Start 1 min timer

6. Set each hot dog in a bun, spoon over the coney sauce, and top with a stripe of mustard and a spoonful of chopped onion.

   Mark done

Tips for Making Coney Dogs

• Break up the beef in cold liquid before it is heated. The proteins cannot set into lumps, and the sauce keeps the fine, loose texture.
• Simmer the sauce uncovered for the whole time. It thickens and darkens as it reduces, and a sauce that is too wet slides off the dog.
• Steam the buns. A soft, warm bun is part of the coney, and a toasted one is the wrong texture.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Coney Dogs

• Crinkle-cut fries
• Cold cola
• Coleslaw

Storing & Reheating Coney Dogs

The sauce keeps in the fridge for up to 5 days and freezes for up to 3 months, and it tastes better after a day. Reheat gently in a saucepan with a splash of water.

Coney Dogs FAQ: Common Questions

Coney Dogs Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.