Instructions
- In a Dutch oven, brown the Ground Lamb and Ground Beef over medium-high heat. Drain off any excess grease.
- Add Tomato Paste and cook for 2 minutes, stirring constantly.
- Deglaze the pot with Dry Red Wine, scraping up any browned bits from the bottom.
- Add Beef Stock, Dijon Mustard, Ancho Chili Powder, Smoked Paprika, Cinnamon, Allspice, Salt, and Pepper. Stir well to combine.
- Bring the Coney Sauce to a simmer, then reduce heat to low, cover, and cook for 90 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
- Grill or pan-fry the Wagyu Hot Dogs until they have a slight char and are heated through.
- Lightly toast the Pretzel Rolls.
- Place each Hot Dog in a toasted Pretzel Roll.
- Spoon a generous amount of Coney Sauce over each Hot Dog.
- Top with House-Made Yellow Mustard, brunoise White Onion, and Pickled Jalapeños.
- Serve immediately.
