Coney Island Hotdog Recipe with Ethos Deli Regenerative Sausages
Take a spin on an induldgent American inspired favourite that takes you a place of sand, sea and summer. Originating from New York’s very own amusement park haven, Coney island.
According to the Smithsonian, many credit Charles Feltman, a Coney Island pie-wagon vendor, with inventing the fast food, serving hot dachshund sausages in milk rolls as early as 1867. The National Hot Dog and Sausage Council says Feltman opened a hot dog stand on Coney Island in 1871 and sold 3,684 sausages that year.
If you’ve ever wanted to try this classic treat, our Coney Island sausages are made exclusively for Dirty Clean Food with 100% regenerative beef and pork by Perth legend Melissa Palinkas, owner of Younge George Bar and Ethos Deli and Dining Room. Available in thin long or thick fat 6 packs, the Coney Island Sausage is a perfect mix of pork and beef which contributes to the juicy succulent flavour. The sausage can be served in your favourite hot dog or eaten on its own served with sauerkraut or salad.
Continue reading to get all the secret tips to making our version of the classic Coney Island Hotdog.
What Makes a Coney Island Hotdog?
This is our take on a classic Coney Island hotdog- though our research does tell us there are so many different recipes with historical prominence- so this simple recipe is truly what you make it.
Our delicious sausage is going to pair perfectly with a mince-based American style chilli (chilli con carne), soft hot dog bun, diced brown onions, cheese and a generous and stylishly draped helping of tomato and mustard sauce. We’re going to use our 100% grass fed regeneratively farmed WA beef mince, organic brown onions and of course, the long thin Coney Island Sausages from Dirty Clean Food. This makes a generous serving of 6, but there is always room for more- simply double the required ingredients for a bigger batch of fun. You can also substitute chilli powder for paprika for a non spicy version of this dish.
Made fresh using Dirty Clean Food regenerative meat, by Ethos Dining + Deli Room
1 brown onion, diced
Save half for topping later
500g 95VL beef mince
¼ cup water
2 ½ tbsp chilli powder
1 tbsp cumin
½ tsp salt
½ tsp garlic powder
½ tsp celery salt
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1 pack, Coney Island Sausages
6 hotdog buns
Shredded cheese, mustard and tomato sauce for serving
Shop the Recipe
Brown the mince and onion on high heat in a large pot or skillet- you will use this to cook the chilli so make sure it’s large enough to do so.
Break up the mince and stir until soft. Stir in seasoning (chilli powder, cumin, salt, garlic powder, and celery salt). Once mixed, add passata, water, worchestershire sauce and mustard.
Bring to a boil, and let simmer until thickened. Add water as desired to achieve a topping consistency.
Boil the hotdogs in a large saucepan or potfor around 8 minutes until heated through.
To serve, place the chilli over the hotdog in the bun, top with cheese, onion and mustard.