Detroit Style Coney Sauce Recipes

Steps:

• 1. Brown ground beef, onion, in a large saucepan until meat is cooked. Drain. Add salt and black pepper. Add tomato sauce and water.
• 2. Add spices. Simmer for over low heat for 1 hour, add more water 1/8 cup at a time if needed to thin this sauce.
• 3. Serve over hot dogs or loose meat with mustard and diced onion!

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
• Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
• Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

Steps:

• In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat until it seperates and browns. This mixture must be stirred regularly and mashed with a potato masher during process to create a kind of rough paste. Drain, but reserve the rendered fat and set aside for next step (yes, authentic Detroit style is kinda greasy).
• In a cast iron skillet on medium-high heat, add the rendered fat. Slowly, add cracker crumbs 1 spoonful at a time, stirring contstantly to make a roux. It should be a paste consistency but still able to flow, so add additional fat (butter or shortening) or more crackers, if needed, and continue stirring until it turns a nice woody brown.
• Add the roux to the meat pot along with chicken stock and simmer for 20 minutes at a slight boil, then add all remaining ingredients, and stir until mixed. Cover the pot and simmer for at least 3-hours (longer the better) stirring occassionally so it doesn't burn on bottom, adding water as necessary for proper consistency.
• Take out 1/3 of the mixture and put it in a blender and puree until smooth, then pour it back into the pot. Continue simmering, uncovered, for another hour, stirring occassionally so it doesn't burn on bottom, adding water if too thick or more roux if too thin, as necessary for proper consistency.
• When putting the sauce on your hot dog, the dogs must be grilled on a griddle or a cast iron skillet on medium low with a small amount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides. If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG!
• Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added, however, cheese or KETCHUP is never allowed; lets leave that to the people in ohio, ok?

Steps:

• Mix the chili powder, paprika, cumin, oregano, salt, and pepper in a small bowl.
• In a large skillet over medium-high heat, cook the ground beef and beef heart for 5 minutes or until brown. Crumble it as it cooks so it is brown all over.
• Pour the meat into a strainer and drain the fat into a small sauce pan. Discard all but 3 tablespoons of fat.
• Whisk the fat and flour together over medium heat. This makes a roux. Cook it, stirring frequently, until it turns amber, about 15 minutes. Then whisk in the chicken stock, tomato paste, and vinegar. Simmer on low while you --
• Add the onion, garlic, and red bell pepper to the ground meat in the skillet and cook for another 5 minutes.
• Push everything aside and add the spices and cook in contact with the bottom of the pan for 2 minutes, stirring so the spices don't stick to the bottom. This "blooms" the flavor. Then mix them in with the meat.
• Add the roux mix ingredients and stir it inches Simmer for at least 15 minutes, an hour is better.
• Pour 1/3 of the mix into your blender and puree it until it is pasty, and mix it back inches If you prefer you can use a stick blender to get the mix thick.
• Taste and add more of whatever you want.

Steps:

• Do not precook hamburger.
• Combine all ingredients in 2 quart.
• saucepan.
• Cover and cook on medium heat for 1 hour.
• Stir occasionally, blot to remove excess fat and liquid.
• Serve over cooked hot dogs.

Steps:

• 1. Brown the ground beef and onion in a large, deep skillet over medium-high heat.
• 2. Drain off the grease and return to the stove.
• 3. Add the beef broth, salt, pepper, paprika, onion powder and garlic powder. Bring to a boil, then set the heat to low and simmer uncovered, stirring occasionally for about 40 minutes or until nearly all of liquid is cooked off. Remove from the heat, cover, and let rest for 10 minutes before serving.
• 4. To serve: Spoon onto steamed hot dog buns, Top with favorite chili sauce, mustard and diced onions.

Steps:

• IN A LARGE SAUCEPAN - MIX 2 CUPS OF BLACK COFFEE WITH ALL THE INGREDIENTS EXCEPT GROUND BEEF AND COOK OVER MEDIUM HEAT UNTIL BOILING. REDUCE TO SIMMER AND COOK LONG ENOUGH TO SATURATE THE DEHYDRATED ONIONS IN THE SOUP MIX. ADD THE GROUND BEEF INTO LIQUID AND MASH WITH POTATO MASHER, COOKING THOROUGHLY. SIMMER FOR ABOUT AN HOUR OR TWO AND SPOON OVER STEAMED OR BOILED KOEGELS VIENNAS IN THE BUN, LOAD UP WITH MINCED ONIONS AND MUSTARD.
• JUST LIKE LAFEYETTES CONEY ISLAND DOWNTOWN DETROIT