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Coney Island Texas Weiners as they used to be (and recipe for the real sauce!)....

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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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  1. Sounds great Ed! Looking forward to trying it. I hate onions, though. I was wondering if it would make a big difference if I left them out, or if I substituted something else; celery maybe?

    1. I grew up in Scranton and Peter's lunch on Lackawanna Ave, at the bus transfer point was where I went for a good texas wiener. Whenever I visit Scranton I search out the wiener places. The Glider, Liberty lunch on Main ave., Coney Island on Lackawanna ave., and under the railroad trestle off Lackawanna ave.

      1 Reply
      1. re: Jerry Toomey

        I stumbled upon this post from a few years ago and I had to chime in! My grandfather was Peter Savas, the "Peter" in Peter's Lunch. The restaurant is long gone and I now live in Wisconsin but when I'm back in Scranton and I crave the sauce I usually visit the old Coney Island. It reminds me so much of our old place with the grill in the front window. Thanks for giving our old place a shout out!

      2. Hey Ed,

        YOUDAMAN!! I just happened to google this site and found your commentary. I was raised in Scranton during the halcyon years of the great texas weiners to he had there. Mainly we went to the Liberty Lunch in West Scranton. But it really didn't matter which of the "Lunch places" you went they were always the best anywhere and I've had the same so-called product in a lot of other cities to compare with. But as you said, a time came when they just weren't as good. And now I know why. Its been many years since I've been back to Scranton but their texas weiners is one of my favorite memories. Thanks so much for sharing the recipe. Now I'll have to try it.

        1. Ed: Thanks for the recipe. It's so simple that it makes sense. All the other recipes I found needed a long list of spices. The brown mustard has those spices in it already! I grew up in West Scranton (50-60s) and the Liberty Lunch on Main St. was THE place for the best Texas Wieners in town. Visited Scranton recently and had thee TW at the original Coney Island downtown. Good ... but drier than how I remember them. I'm anxious to try your recipe. PS/Where can one in FL find those buns and hot dogs????

          -----
          Main St Bar & Restaurant
          1130 W Main St, Valley View, PA 17983

          Liberty Lunch
          450 N 7th St Ste Frnt, Allentown, PA 18102

          Texas Wiener
          3963 Lancaster Ave, Philadelphia, PA 19104

          1. Thanks Ed! I'm making this tomorrow! I have a pretty good recipe, but it's pretty complicated. This sounds great.

            http://burghfeeding.blogspot.com/

            1. I like the sauce, buns, mustard and onions at Lackawana. Don't like the dog. Like the dogs at Cedar, but not the sauce, Hate Yankee Lunch weiners. Haven't had a westside weiner in years. Always like Keystone Lunch, but they had to be wrapped to go. Something about wrapped up made them better. Schiff's makes a pretty good sauce for home use. I'll have to make this recipe and try it out. Thanks!

              1. Ed., If guy your talking about also worked at National Bakery ..I know the guy... Delgurcio . The Old man was sick in the hospital and had to have someone else make the sauce . That person was Delgurcio ..Spelling maybe wrong... .. Your right in knowing it is simple..3 ingredients ..,but your missing 1 very important thing and adding another ..I too have the recipe ,but I was sworn to secrecy..... Sorry... It stays that way.. BTW,the reason the sons taste different... I am almost positive the bakery that use to make their buns closed down and they switched to National Bakery...

                3 Replies
                1. re: Triple_Whiskey

                  This brings back a lot of memories. I am in my 60's, and I remember traveling with my mother to Scranton to take care of my grandmother. No trip was complete until we went to Coney Island Texas Wieners and got our hot dog fix. My grandmother passed away when I was 9, so that was quite a while ago. I loved them, and have never been able to find anything that comes close. So glad I found this threa.

                  1. re: Triple_Whiskey

                    TW-They have been using National Rolls since at least the late 50's, I knew Delgurcio and also grew up with bakery owners.
                    Am curious on recipe, I guess no onions and add tomato paste-correct?

                    1. re: Triple_Whiskey

                      tdell Mar 20, 2013 02:52 PM

                      this is a old post but i would like to give you the real recipe for texas weiners.......... my father worked for national bakery and delivered the buns.....and a friend of the first owner.......... ok here it is 2lbs ground beef..1Tb. shortening..1Tb tumeric or cumin..1/2 tsp red pepper...1 large onion, grated...1/2Tb oregano...1/2 can tomato paste...3Tb chili powder...2Tb paprika...salt to taste....2quarts water........................sute beef and onions in shortening , adding all spices and tomato paste and par of water; add the rest of the water when sauce thickens. Simmer until quite thick. Heat frank on griddle or iron pan; split and heat on cut side...... put weiner on bun , spread spicy brown mustard on and then sauce....... sprinkle with chopped onions................. thats it!!!!!!!!!!!

                      did you know my dad or brother.....???? both worked for national tomdel (also a onion hater) no buns but national were ever used..

                    2. this is a old post but i would like to give you the real recipe for texas weiners.......... my father worked for national bakery and delivered the buns.....and a friend of the first owner.......... ok here it is 2lbs ground beef..1Tb. shortening..1Tb tumeric or cumin..1/2 tsp red pepper...1 large onion, grated...1/2Tb oregano...1/2 can tomato paste...3Tb chili powder...2Tb paprika...salt to taste....2quarts water........................sute beef and onions in shortening , adding all spices and tomato paste and par of water; add the rest of the water when sauce thickens. Simmer until quite thick. Heat frank on griddle or iron pan; split and heat on cut side...... put weiner on bun , spread spicy brown mustard on and then sauce....... sprinkle with chopped onions................. thats it!!!!!!!!!!!

                      5 Replies
                      1. re: tdell

                        I grew up with the Vitaletti boys(Rick&Butch) I would probably know or knew you Dad as I work at the bakery store on weekends in the early 60's.

                        1. re: poppop46

                          i also worked at the bake shop in the 60s , i went to grade school with teddy vitaletti, and high school with rick and butch. my dad is jake delguercio

                            1. re: poppop46

                              hi jim........ yes its i.... email me at tpdel489c@hotmail.com

                              1. re: poppop46

                                hi jim......... i'm a little confuse now....... i'm getting old........ lol...... i am trying to place the name....... are you from pinebrook.???????