Cooking with Sun King: Indians Lager Coney Dog

Wednesday, May 18, 2016



Fire up your grills because this recipe involves hot diggity dogs.  Sun King's Chef Steven whips up a traditional ballpark snack in this month's Cooking with Sun King Recipe featuring Indians Lager Coney Dogs.  This recipe is large enough to feed the whole baseball team.  Pair these coney dogs with a cold pint of Indians Lager and macaroni salad and you will be sure to hit this one out of the ballpark!





16 Servings: / Active Prep Time: 30 min. / Total Time: 2 1/2 hours




1 lb. Hamburger meat  
1 can Indians Lager  
Mix together all spices.
1 large Onion(s), minced  
3 cloves Garlic, mashed  
4 tablespoons Chili powder  
1 tablespoon Oregano  
1 tablespoon Salt
2 teaspoons Pepper
2 teaspoons Paprika
1 teaspoon Allspice
1 teaspoon Celery seed
1 teaspoon Cumin
½ teaspoon Cinnamon
16 quality hot dogs
16 hot dog buns
Chopped onions (for garnish)




Melt Crisco, add onions and garlic. Meanwhile soak meat in beer, breaking up into very small pieces.
When hot, add with half of the beer. Cook until done.
Mix together all spices.
Add spices to meat and simmer for a couple of hours. You may need to add some liquid as it simmers.
Griddle or grill hot dogs as desired.
Warm buns in oven or microwave (wrap damp paper towel around 4 bun sections, steam for 20-30 sec)
Top assembled dogs with mustard, chili, and chopped onions.


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