coney island hot dogs

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Invite your friends and family over for game day or to watch a beach flick, and serve Coney Island Hot Dogs… also known as “Red Hots.” These are such a crowd pleaser and they’re so easy to make! Be prepared to share this recipe with your guests. There are never any leftovers. This can easily be doubled or tripled for a large gathering.

Coney Island Hot dogs {Red Hots}

~ serves 8 people ~

2 lb. ground chuck

1 large onion, chopped fine

1/4 cup prepared, yellow mustard

1/4 cup cider vinegar

1/4 cup white sugar

2 Tablespoons water

1 Tablespoon Worcestershire sauce

2 teaspoons celery seed

1 Tablespoon Tabasco sauce

1/2 cup ketchup

In a large skillet or Dutch oven, over medium-high heat, saute the ground beef and onion for 10 to 12 minutes or until the meat is well browned. Crumble into a fine texture with a fork. If necessary, drain excess fat. Stir in the mustard, vinegar, sugar, water, Worcestershire sauce, celery seed, Tabasco and ketchup. Sauce is done when it’s hot all the way through, the liquid has almost completely evaporated, and when the meat is no longer pink.

You can grill hot dogs on a charcoal or gas grill, heat the hot dogs right in the skillet with the sauce, or you can heat them in your slow cooker…

Easy Crock Pot Method:

Once sauce is done, place it in a slow cooker on LOW. Add 8 of your favorite hot dogs, straight from the packaging, to the Coney sauce and push them under the sauce so they’re completely covered. When hot dogs are warmed through, they’re ready to serve.

To serve: Top a hot dog bun with a cooked hot dog, some of the sauce, and whatever condiments you wish. We love ketchup, yellow mustard, and fresh chopped onions!

~Melissa

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