No-Grill Coney Hot Dogs
Often evoking salty ocean and sun-soaked memories, Coney Island hot dogs are always a welcome summer treat. Topped with rich, savory meat sauce and a variety of toppings, these hot dogs can easily be recreated from the Brooklyn shores to your slow cooker.
Both the aroma and the mouth-watering flavor of these slow-cooked hot dogs are authentic to the boardwalk of Coney Island.
- 1 pound lean ground beef (90 percent lean)
- 1 can (15 ounces) tomato sauce
- 1/2 cup water
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- Dash cayenne pepper
- 8 hot dogs
- 8 hot dog buns, split
- Shredded cheddar cheese, relish and chopped onion, for toppings
- Cook beef in a skillet over medium-high heat for 6 to 8 minutes, until no longer pink.
- Mix in tomato sauce, water, Worcestershire sauce, onion, garlic powder, ground mustard, chili powder and two kinds of pepper.
- Place 8 hot dogs in the bottom of your Crock-Pot® 3-Quart Manual Slow Cooker.
- Cover with beef sauce, cover and cook on high for 2 to 3 hours or on high for 4 to 5 hours, until heated through.
- Serve hot dogs topped with beef mixture on buns and top with cheese, relish and chopped onion for garnish.
- Enjoy warm!