Pat's Coney Sauce No. 15

• 6 Italian sausages, de-cased
• 1 12 lbs ground chuck
• 6 hot dogs, ground up fine (in food processor)
• 1 large white onion, diced
• 1 green bell pepper, de-seeded and diced
• 12 ounces V8 vegetable juice (or other)
• 12 ounces chicken stock
• 8 ounces ketchup
• 12 cup prepared yellow mustard
• 3 tablespoons sweet pickle relish
• 2 tablespoons chili powder
• 1 teaspoon Worcestershire sauce (I use L&P)
• 1 tablespoon cider vinegar
• 1 12 teaspoons garlic salt
• 12 teaspoon allspice
• 1 teaspoon ground cumin
• 12 teaspoon crushed red pepper flakes
• 116 teaspoon ground cloves
• 2 tablespoons grape jelly (OPTIONAL, for a sweeter sauce with less tanginess)

1. Brown the burger and the sausage in a covered pot.
2. Break it up while stirring.
3. Drain the grease and discard it.
4. Return the drained burger/sausage blend to cooking pot and add all other ingredients, EXCEPT for the grape jelly if you elect to use it.
5. Bring to a boil, then immediately reduce heat to a simmer (covered) for 90 minutes, stirring frequently.
6. Add the grape jelly (OPTIONAL) in the last five minutes of cooking, stirring it in until it melts.
7. If it needs thinned at any point, just add a little additional chicken stock.
8. Serve on hot dogs with tangy mustard, finely diced onions on steamed hot dog buns.
9. NOTE: I use the cheaper grade hot dogs to grind up such as the ones that include chicken and pork.
10. Beef franks do not impart much flavor.
11. Also, I prefer this sauce without the jelly but that is a personal taste issue -- you can decide at the last minute since that is when any jelly gets added, or you can split the sauce in half and use only one tablespoon of jelly in one of the halves.

italian sausages, ground chuck, hot dogs, white onion, green bell pepper, vegetable juice, chicken, ketchup, yellow mustard, sweet pickle, chili powder, worcestershire sauce, cider vinegar, garlic salt, allspice, ground cumin, red pepper, ground cloves, grape jelly

Taken from www.food.com/recipe/pats-coney-sauce-no-15-184451 (may not work)