This coney dog recipe is the closest I’ve found to the taste and texture of the coney dogs I grew up eating in Michigan. Coney dogs vary by region, but they all have the same basic ingredient. This is my favorite coney dog recipe along with some instructions on how to properly build a coney dog!
I can’ t believe that Labor Day is this weekend! Where did the summer go? School has officially started and my kids are already discussing Halloween costumes so I guess it’s time to hang up the towels, put away the sunscreen and call it a summer. But not without one more party on Labor Day!
My sister and I always plan a little get together on Labor Day for a few friends. We like to keep the plans simple and usually have a little pot luck style party. We enjoy the last remnants of summer fruit and fire up the grill for one more round of burgers and dogs. This year along with the traditional Hebrew National hot dogs, I also picked up the fat free version for any guests watching their figures.
My daughter only likes the “big hot dogs” so I surprised her with a package of Hebrew National Quarter Pounders! She’s 7! I find it amusing that she prefers the quarter pounders while her dad prefers just the traditional Hebrew National all beef hot dogs.
We like to provide an assortment of hot dog toppings for our guests. Gulden’s Mustard and sauerkraut are a must have for my New Yorker husband. I will admit to putting ketchup on my hot dogs – which almost causes a divorce every time I do it! But my favorite hot dog topping is coney meat!
I love coney dogs! It’s in my blood. Both of my parents were born and raised in Jackson, Michigan, the birthplace of the coney dog. I first made this coney dog recipe for my son’s first birthday 1st birthday party and coneys have been requested for every hot dog themed meal since. I will double or triple the recipe and let cook in the slow cooker and then serve the meat right out of the slow cooker. Leftover coney meat freezes great for a meal later on, too.
There are varying ways to put together a coney dog depending on where you are from. Buns can be steamed or grilled. You can cook the dogs in butter on a griddle, warm them in hot water or grill them up. I like yellow mustard and fried onions on my coneys and my husband likes Gulden’s brown mustard and raw onions. Just as long as you have Hebrew National all beef hot dogs underneath, you’ll be just fine to create your own masterpiece.
- 1½ pounds ground beef
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- ¼ teaspoon onion powder
- ¼ teaspoon granulated garlic
- ¼ teaspoon celery salt
- ⅛ teaspoon ginger
- ¼ teaspoon cumin
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- ⅔ cup ketchup
- Brown ground beef in a deep pot.
- Add remaining ingredients and stir to combine.
- Simmer for at least 1 hour or put the mixture in a slow cooker and cook on high for 2 hours or low for 4 hours or until beef reaches desired consistency. It should be on the soft side.
Hebrew National tastes great because, for more than 100 years, we’ve adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That’s our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too! www.facebook.com/HebrewNational
Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.