I love hot dogs. In natural casings, please. The “purer” the better, IMHO. And I love to make them as “coney island style” hot dogs, which have nothing to do with the place Coney Island. A Coney Island hot dog is strictly an upper midwestern thing, popular in Michigan, Ohio, pockets of Texas, Minnesota and Wisconsin. By all accounts,they were invented by a Greek immigrant in Detroit in the early 1900s. BY some peculiarity, many coney island hot dog shops were started by, or are owned by Greek immigrants or their descendants.
While the ingredient recipe varies a little, basically a coney island hot dog is a natural casing wiener in a bun, with yellow mustard, diced onions, and meat sauce. Not ever to be confused with a “chili dog” as coney sauce is not chili.
My own personal coney sauce recipe is a winner – it took me years to perfect. For me, nothing makes a perfect coney, or hot dog any way you choose to cook or dress it – than a quality natural casing frank. They are hard to find, as we natural casing lovers only make up about 5% of the national hot dog buying public!
StoneRidge’s version is perfect, an ideal combination of pork and beef, with no fillers, and the right spices and length of smoking to give it perfect flavor and just the right amount of “snap” when you bite into it. In other words, you want a dog that when you bite IT, it bites right back!
No matter how you choose to cook a natural casing wiener – on the grill, in hot water, on a griddle, low and slow is the key, lest you split the casing open and all the delicious meaty juiciness spills out! You don’t want that.
You can purchase StoneRidge’s exceptional hot dogs online, and pick up some other points and recipes on their Pinterest page! Anyone who purchases online from StoneRidge this month will be automatically entered to buy $50 worth of products! Winner will be notified by email on March 1.
StoneRidge Natural Casing Wieners Review
(Ed. Note: StoneRidge furnished products for me to try)