Coney Island Hot Dogs

Ingredients

• 454 g (1 lb)lean minced beef (90% lean)
• 425 g (15 oz)tomato sauce
• 120 ml (½ cup)water
• 30 ml (2 tbsp)Worcestershire sauce
• 15 ml (1 tbsp)dried minced onion
• ½ tspgarlic powder
• ½ tspground mustard
• ½ tspchilli powder
• ½ tsppepper
• A dashcayenne pepper
• 8hot dogs
• 8hot dog buns, split
• Optionaltoppings: grated Cheddar, relish, mustard and chopped onion

Instructions

1. 1

   Cook the beef

   In a large frying pan over medium heat, cook the minced beef for 6–8 minutes, breaking it up until crumbly and no longer pink. Drain off any excess fat. Stir in the tomato sauce, water, Worcestershire sauce, dried minced onion and all the remaining seasonings. Beef or chicken stock can be used instead of water.

2. 2

   Slow-cook the sauce

   Put the hot dogs in a slow cooker and spoon the beef mixture over them. Cover and cook on low for 4–5 hours, or until heated through. Serve in the split buns with toppings of your choice.

What are Coney Island hot dogs?

Coney Island hot dogs are an American hot dog style topped with a seasoned meat sauce. Despite the name, this version is associated with Detroit’s take on the regional favourite.

Beef, tomato sauce and spices make a hearty topping, while slow cooking lets the hot dogs warm through in the sauce. Buns and optional toppings make each one easy to customise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 371 calories, 21g protein, 26g carbs, 20g fat.

The buns and tomato sauce provide most of the carbohydrates, while the beef and hot dogs contribute protein. Fat comes mainly from the beef and hot dogs, with the exact amount affected by the products used. Add a salad or vegetables alongside to balance the plate.

Building the meat sauce

Crumbly beef: Break the mince up as it cooks so it makes a spoonable topping rather than forming large clumps. Drain excess fat before adding the other ingredients.

Seasonings: Worcestershire sauce, dried onion, garlic, mustard, chilli, pepper and cayenne bring savoury flavour and gentle warmth. Start with the listed cayenne amount and let diners add mustard or other toppings at the table.

Why use a slow cooker?

Slow cooking: The hot dogs sit beneath the beef mixture and cook on low for 4–5 hours. The method is convenient when you want the components to be ready together without watching a pan.

Liquid choice: Water loosens the tomato and beef mixture; the recipe also suggests beef or chicken stock as an alternative. Keep to the listed quantity so the topping stays easy to spoon onto the buns.

Serving the hot dogs

Buns: Split the buns and fill them just before serving to help them hold the sauce. A tray or plate underneath makes these easier to eat.

Toppings: Grated Cheddar, relish, mustard and chopped onion are optional, so set them out separately for everyone to choose. The sauce is already seasoned, making extra toppings a matter of preference.

Texture and doneness

Beef: The mince is ready for the sauce when it is crumbly and no longer pink, after about 6–8 minutes over medium heat. Drain excess fat at this point.

Hot dogs: Cook on low for 4–5 hours, until heated through. If using a slow cooker with different heat settings or performance, follow the recipe’s doneness cue rather than relying only on the clock.

What to serve alongside

A simple green salad, crunchy slaw or steamed vegetables can add freshness alongside the rich meat sauce and bun. For a more traditional casual spread, serve with crisps or a potato side.

Recipe notes & tips

• Break the mince into small pieces as it cooks for an even, spoonable sauce.
• Drain excess fat from the beef before stirring in the tomato sauce.
• Use stock in place of water if you want a more savoury sauce.
• Keep toppings separate so everyone can finish their own hot dog.
• Fill the buns just before serving to limit how much sauce they absorb.

Variations

• Stock swap: Replace the water with beef or chicken stock.
• Cheesy finish: Add grated Cheddar to each hot dog just before serving.
• Extra relish: Spoon relish over the sauce for a sweet-and-tangy contrast.
• More heat: Offer extra cayenne or chilli powder at the table.
• Onion topping: Add chopped onion alongside the dried onion in the sauce.

Common mistakes to avoid

• Large beef clumps: Break up the mince while it cooks so the topping is easier to spoon.
• Skipping the draining: Remove excess fat after browning to keep the sauce from becoming greasy.
• Adding toppings too early: Serve optional toppings separately so they keep their texture.
• Overfilling the buns: Spoon on enough sauce to cover the hot dog without making the bun difficult to hold.
• Guessing doneness: Check that the hot dogs are heated through after 4–5 hours on low.

How to store

Refrigerate leftover sauce and hot dogs in a covered container for up to 3–4 days; store buns separately. Reheat the sauce and hot dogs until piping hot, then assemble in the buns.

Frequently asked questions