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The National Hot Dog and Sausage Council is a project of the American Meat Institute and is funded by contributions from hot dog and sausage manufacturers and those who supply them with equipment, ingredients and services. Established in 1994, the Council conducts scientific research to benefit hot dog and sausage manufacturers. The Council also serves as an information resource to consumers and media on questions related to quality, safety, nutrition and preparation of hot dogs and sausages.

Midwest Hot Dog Recipes – Brats, Midwest Coneys

In this video, National Hot Dog & Sausage Council President Janet Riley shows you how to properly prepare Milwaukee's favorite- the bratwurst -- and the Coney Island Dog, a Michigan staple. A variation, the Cheese Coney, is also explored.

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Midwest Hot Dog Recipes – Brats, Midwest Coneys

Ingredients

Ingredients for chili: 

 

  • 1 pound ground beef
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • One 6-ounce can tomato paste
  • 1 tablespoon yellow mustard, plus more for topping
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons brown sugar 

 

Instructions

Midwest Coney

In a large skillet, add the ground beef.

chop onions and garlic cloves and add to what already is pre-cut

add half of the onions and the garlic to the pan with the meat, breaking up the meat, until the onions are softened and the meat is cooked though, about 5 minutes.

place hot dogs in boiling water to cook. 

stir in chili powder and cumin to ground beef mixture.

stir in 1 cup water

stir in tomato paste

stir in tomato paste

stir in mustard

stir in Worcestershire sauce

stir in brown sugar.

turn up heat and bring to a boil.

Cover, reduce heat and cook for 20 mins.

place the hot dogs in the rolls and top with the chili, the remaining onions and extra mustard.

place cheese on top of coney to demonstrate Cincinnati cheese coney.

 

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Transcripts

Janet Riley: Hi! I am Janet Riley and I am President of the National Hot Dog and Sausage Council, and now I'm going to take you on a tour of the Midwest and their hotdog preferences.

When you go to Milwaukee, there is nothing that you'll love more than a great brat. In fact, Miller Park is the only stadium in America where they actually eat more brats than they eat hotdogs. We're also going to talk about Michigan Coney Dogs, another great tradition, as well as Cheese Coney Dogs, also a delicious hotdog.

The ingredients you'll need for today's recipe are one pound of ground beef, two chopped onion, two garlic cloves, one tablespoon chili powder, one tablespoon of cumin, one tablespoon of yellow mustard, one tablespoon of Worcestershire sauce, two teaspoon brown sugar and three quarter cup of tomato paste.

Let's take a look at the brats we've got cooking here today. There're really two kinds of brats; there is the smoke brat which is precooked. It's a little whiter in color and it really just needs to be reheated. There is also the fresh Sheboygan-styled brat and that needs to be cooked thoroughly. So what makes a brat a brat? Well, nutmeg is the special flavor that you taste in a brat that makes it unique from saying Italian sausage which has a knockwurst which is heavy on the garlic. All in all, brats are a great sausage, especially when you are sitting in a ballpark. So I'm going to serve up one of these delicious looking brats. I'm going to add just a little bit of yellow mustard on top and there you have it; a brat with mustard in Midwestern classic.

We're going to continue our tour to Midwest by taking a look at the Coney Island Dog and that's a hotdog toped in a coney sauce. This is very popular in Michigan which actually claims the Coney Island Dog. So despite the name Coney Island, this hotdog actually has very little connection to the Coney Island we think of in New York.

Coney Island sauce is typically a drier meat sauce. So we're going to start by browning our ground beef. We're going to let that cook for a while and then we're going to add our other ingredients.

So now that our ground beef is nice and brown and we've drained the fat, we're going to go ahead and start adding our ingredients. We're going to add some cumin and mix it in, stirring some brown sugar. We're going to add some chili powder and then we're going to add some nice chopped onions. Add some Worcestershire, mix that all in, a little bit of mustard and then we'll add our tomato paste. As you can see, it's kind of a nice dry sauce and as it cooks, the sauce is going to thin out just a little bit that made a paste that will liquefy a little bit more as it heats up.

So now this is being cooking for about 15 minutes, let's check on it, it looks great; some nice hot flavorful Coney sauce, nice and meaty. So to make the Michigan Coney Island Dog, we're going to go ahead and top a dog with our sauce and that's all it takes.

Now if we want to modify it a little bit and make this Cincinnati Cheese Coney, just put a little sauce on top with cheese. So there you have it; we have been at a great hot dog and sausage tour of the Midwest. We've sampled the Michigan Coney Dog, a Cincinnati Cheese Coney and a Wisconsin brat topped with mustard. These are three classics and we hope to try these recipes at home and enjoy them.