This Connecticut native is in heaven having finally found Coney (white) hot dogs. Hofmann Sausage Company products are now carried in Albertson's in DFW. Brookshire's has apparently agreed to carry them as well.
Just had two Coneys for lunch with hot pepper relish (homemade) and was whisked back to my childhood. White hot dogs have a natural casing and contain pork, veal and spices. Growing up, we called them "coonies" although it's spelled Coneys. In upstate NY some people call them "white hots" or "snappys." Regardless of what they are called, I'm thrilled they have finally arrived in DFW.
And, Hofmann's is to open a bunch of hot dog fast food restaurants in the area, starting next month.
If you miss Coneys, head to Albertson's. If you've never had one, you're in for a treat.
I bought a package of Hoffman's hot dogs at Albertson's as recommended. They're very good! I'll buy them again.
However taste wise, I still prefer Thumann's (brand) snappy, veal like hot dogs sold at Hirsch's in Plano. But, the downside to Thumann's is although they're smaller, (thinner) they have much more sodium.
So, It looks like Hoffman's will be getting more of my business.
I had not heard of Thumann's before and I'm sorry I didn't know about them before finding Hoffman's. I'll have to try them.
When I have Hoffman's I like to cover the bottom of a skillet with peanut oil, get it good and hot, dry off the coneys, they put them in the oil and roll them around a bit while the they brown and the skin splits. We used to call it "boiling them in oil" as opposed to deep fat frying. Put on a good hotdog bun with brown mustard and hot pepper relish and I'm in heaven.
We did put celery salt on them sometimes. The coney sauce you describe is what I've had in upstate NY, but not in CT. We used hot pepper relish that is extremely easy to make and good on lots of stuff, not just coneys.
I make mine by rough chopping 6 green bell peppers (seeds removed), 6 red bell peppers (seeds removed), 17 jalapenos (usually leave seeds in unless very hot, then leave seeds in about half of them), 5 serranos (seeds same as jalapenos), and adding to the chopped peppers 1 pound dark brown sugar, 1 quart white vinegar, 1 tsp. ground cloves, 1 tsp. ground cinnamon. Bring to a boil, then reduce to simmer for at least an hour and a half. Use a stick blender to grind to the desired texture. It freezes very well. And, it's so good on coneys!