Ingredients for Pat's Coney Sauce No 15
- Italian Sausages
- Ground Chuck
- Hot Dogs
- White Onion
- Green Bell Pepper
- V8 Vegetable Juice
- Chicken Stock
- Ketchup
- Prepared Yellow Mustard
- Sweet Pickle Relish
- Chili Powder
- Worcestershire Sauce
- Cider Vinegar
- Garlic Salt
- Allspice
- Ground Cumin
- Crushed Red Pepper Flakes
- Ground Cloves
- Grape Jelly
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How to Make Pat's Coney Sauce No 15
- Brown 1 lb ground beef and 1 lb Italian sausage in a large, covered pot over medium-high heat. Break up the meat with a spoon as it cooks.
- Once browned, drain off excess grease and discard.
- Return the meat mixture to the pot. Add 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 cup beef broth, 1/2 cup chopped onion, 2 tablespoons Worcestershire sauce, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally.
- If using, stir in 1 tablespoon grape jelly during the last 5 minutes of cooking until melted.
- If the sauce is too thick, add a little more beef broth, 1 tablespoon at a time, until desired consistency is reached.
- Serve your delicious coney sauce over steamed hot dogs, topped with tangy mustard and finely diced onions on toasted hot dog buns. Enjoy!
- For best flavor, use quality beef franks; however, the sauce is delicious regardless of the frankfurter used.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
16g
Fat
17g
Carbs
2g