VFW Jim Eby Post 857 Organization

More than a keepsake, this coin represents our shared sacrifice, commitment to veterans, and dedication to carrying the legacy of service forward. 🇺🇸

Service • Advocacy • Brotherhood

Veterans of Foreign Wars
Post 857, Fort Wayne, IN

Ask our bartenders - $10!

Ok People!! We need reservations for the Rib DINNER. We only will be serving 60 meals!

Wing Night at 857. Also VFW MONTHLY DRAWING! OPEN TO THE PUBLIC.

My favorite. Commander Lee makes a great money sauce too. Come in for a Coney Dog!

🌭 Long before food trucks and fusion menus, Indiana's small downtown diners were already serving up something unforgettable. In the early 1900s, Greek immigrant families opened coney island stands in cities like Fort Wayne, South Bend, and Indianapolis, and they brought along a secret spiced meat sauce that turned a plain hot dog into a local legend.

A century later, that same sauce still simmers behind diner counters across the state. One bite of a properly made coney dog, with its warm spice and a scatter of raw onion, and you understand exactly why generations of Hoosiers have never needed anything fancier for a Saturday lunch. 🧅

Serves 6 | Total Time: 45 minutes

INGREDIENTS
Coney Sauce:
1 pound ground beef (80/20)
1 cup water
1 (6 ounce) can tomato paste
1/2 cup finely grated yellow onion
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon white vinegar
1 teaspoon salt
1/2 teaspoon black pepper

For Serving:
6 all-beef hot dogs
6 hot dog buns, steamed or warmed
1/2 cup yellow mustard
1 cup finely diced yellow onion

INSTRUCTIONS
1. In a medium saucepan, break up the ground beef with a wooden spoon and cook over medium heat with the water, stirring constantly to crumble it very fine. Do not drain the fat.
2. Once the beef is cooked through and finely crumbled, about 5 minutes, stir in the tomato paste, grated onion, chili powder, cumin, paprika, cinnamon, allspice, cayenne, Worcestershire sauce, vinegar, salt, and pepper.
3. Reduce the heat to low and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and spreadable. Add a splash of water if it gets too thick.
4. While the sauce simmers, bring a pot of water to a bare simmer and poach the hot dogs for 5 to 6 minutes until heated through, or grill them until lightly charred.
5. Steam or lightly toast the buns.
6. Nestle a hot dog in each bun, top generously with the coney sauce, add a line of mustard, and finish with a scatter of diced onion. Serve right away.

Is the coney dog a staple on your side of Indiana, or did your family grow up somewhere else entirely?