Coney Island Hot Dogs

Coney Island Hot Dogs

Chef John

"The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. I have no idea how authentic this is, and have never been to Detroit, or even Flint. I have had Nathan's® version, which I enjoyed, but the word on the street is that it's not nearly as good as the relatives it spawned."
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1 h 25 m servings 528 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1684 mg
  • 67%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
  2. Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
  3. Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
  5. Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
  6. Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.


Read all reviews 7
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I can't tell you if this is authentic or close to authentic because I've never had the pleasure of having a coney island dog...but I can tell you it is very good. What I like about it is that i...

My wife made this recipe, but used beef heart instead. When we ordered the meat at the butcher we got some strange looks, but the outcome was great! Something about using the beef heart made the...

Really easy to make that's what I like. Sometimes I just don't have the time. Tastes great and doesn't make the bun soggy and fall apart. I drizzled some liquid cheese on top

Michigan conies are made with Kogels, it's kind of an unwritten law. I doubled the meat, cut the salt to 1 tsp, added 1 tbsp lard, 1 tsp turmeric, 1 tsp ground mustard, upped the cayenne pepper...

Easy, tangy, and tasty. I added the mustard in the mix too. Loved it

Pretty good and tangy. I preferred to add Mustard into the mix to give it that extra tang and time to settle into it, rather than just adding it after the fact.

Easy preparation, great taste with melted cheddar on top.

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