Pat's Coney Sauce No. 15 Recipe

Name: Pat's Coney Sauce No. 15
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Italian sausages, de-cased; 1 12 lbs ground chuck; 6 hot dogs, ground up fine (in food processor); 1 large white onion, diced; 1 green bell pepper, de-seeded and diced; 12 ounces V8 vegetable juice (or other); 12 ounces chicken stock; 8 ounces ketchup; ½ cup prepared yellow mustard; 3 tablespoons sweet pickle relish; 2 tablespoons chili powder; 1 teaspoon Worcestershire sauce (I use L&P); 1 tablespoon cider vinegar; 1 ½ teaspoons garlic salt; ½ teaspoon allspice; 1 teaspoon ground cumin; ½ teaspoon crushed red pepper flakes; 116 teaspoon ground cloves; 2 tablespoons grape jelly (OPTIONAL, for a sweeter sauce with less tanginess)

Servings: persons

6 Italian sausages, de-cased
1 12 lbs ground chuck
6 hot dogs, ground up fine (in food processor)
1 large white onion, diced
1 green bell pepper, de-seeded and diced
12 ounces V8 vegetable juice (or other)
12 ounces chicken stock
8 ounces ketchup
½ cup prepared yellow mustard
3 tablespoons sweet pickle relish
2 tablespoons chili powder
1 teaspoon Worcestershire sauce (I use L&P)
1 tablespoon cider vinegar
1 ½ teaspoons garlic salt
½ teaspoon allspice
1 teaspoon ground cumin
½ teaspoon crushed red pepper flakes
116 teaspoon ground cloves
2 tablespoons grape jelly (OPTIONAL, for a sweeter sauce with less tanginess)

1
Brown the burger and the sausage in a covered pot.
2
Break it up while stirring.
3
Drain the grease and discard it.
4
Return the drained burger/sausage blend to cooking pot and add all other ingredients, EXCEPT for the grape jelly if you elect to use it.
5
Bring to a boil, then immediately reduce heat to a simmer (covered) for 90 minutes, stirring frequently.
6
Add the grape jelly (OPTIONAL) in the last five minutes of cooking, stirring it in until it melts.
7
If it needs thinned at any point, just add a little additional chicken stock.
8
Serve on hot dogs with tangy mustard, finely diced onions on steamed hot dog buns.
9
NOTE: I use the cheaper grade hot dogs to grind up such as the ones that include chicken and pork.
10
Beef franks do not impart much flavor.
11
Also, I prefer this sauce without the jelly but that is a personal taste issue -- you can decide at the last minute since that is when any jelly gets added, or you can split the sauce in half and use only one tablespoon of jelly in one of the halves.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 Italian sausages, de-cased, 1 12 lbs ground chuck, 6 hot dogs, ground up fine (in food processor), 1 large white onion, diced, and more.

Yes, Pat's Coney Sauce No. 15 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pat's Coney Sauce No. 15

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