Does anyone around Scranton remember how good Coney Island Texas Weiners used to be? The man who owned that restaurant made great hot dogs! After he passed away, his kids wound up fighting over the restaurant. Now there are two Coney Islands in Scranton, and neither one serves hot dogs with that same great sauce the father made.
Yankee Lunch on Pittston Avenue still makes a good Texas Weiner.
To shorten a long story, my father worked with a man who knew the father at Coney Island. It took YEARS to get the recipe for the sauce, but here it is. It's amazingly simple, and there really aren't any set measurements. You just have to adjust things to taste.
Place about 1 and a half pounds of LEAN ground beef in a sauce pot. Add about 5 or 6 tablespoons of brown deli-style mustard, 3 or 4 tablespoons of chili powder, one finely chopped small to medium onion, and a little water. Don't add too much water, or the sauce will be too soupy. Mix all ingredients well while slowly heating the sauce. Continue to slowly heat, stirring every few minutes, until the sauce reaches a boil. Add water a little at a time if too thick.
I like mine served on a butterflied, fried Gutheinz frankfurter, with brown deli musterd and chopped Vidalia onion, served on a National Bakery bun.
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