Detroit Coney Dog Sauce Recipes

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COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE



Copycat Lafayette Coney Island Hot Dog Chili Sauce Detroit Style image

If you want a true and authentic Detroit Coney experience, then make this. The authentic D-chili has beef heart in it... it really does make all the difference in the world, ask your local mom & pop butcher to grind it for you.

Provided by soveria

Categories     High Protein

Time 4h15m

Yield 1/2 gallon, 20 serving(s)

Number Of Ingredients 16

1 cup beef suet (crisco will do, but not the same, suet is fat around the kidneys) or 1 cup lard (crisco will do, but not the same, suet is fat around the kidneys)
5 lbs hamburger, 70/30 (not lean)
1 lb hot dog, diced (really should be ground cow heart, but dogs will be ok)
24 saltine crackers or 24 soda crackers, crushed into a powder
1/2 cup ketchup
4 cups chicken stock
3 tablespoons chili powder
4 tablespoons paprika
1/3 cup yellow mustard, plochmans
2 tablespoons turmeric
2 tablespoons cumin powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon salt
1/8 teaspoon ground cloves

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?

Nutrition Facts : Calories 445.1, Fat 32, SaturatedFat 13.9, Cholesterol 97.3, Sodium 929.4, Carbohydrate 9.9, Fiber 1.6, Sugar 3.3, Protein 28.7

DETROIT-STYLE CONEY DOGS



Detroit-Style Coney Dogs image

Where I come from no Tigers game is complete without a Detroit Coney. It's a grilled, natural-casing hot dog, loaded with chili sauce, mustard, and onions. Yummy...Detroit-style yummy!

Provided by Ashley Schulte

Categories     Main Dish Recipes     Sandwich Recipes     Hot Dogs and Corn Dogs Recipes

Time 20m

Yield 4

Number Of Ingredients 5

4 hot dogs with natural casings
1 hot dog rolls, sliced
1 small onion, diced
1 (10 ounce) can chile sauce without beans
4 tablespoons prepared yellow mustard, or to taste

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.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.3 g, Cholesterol 30.2 mg, Fat 18 g, Fiber 1 g, Protein 10.4 g, SaturatedFat 6.8 g, Sodium 877 mg, Sugar 3.5 g

DETROIT'S CONEY DOG



Detroit's Coney Dog image

Provided by Erika Williams

Number Of Ingredients 19

4 regular hot dog buns
4 natural casing hot dogs (we used Nathan's purchased at the grocery store, which are delicious- if you want real Michigan dogs, Koegel's Viennas are sold online and are considered among the very best in hot dogs, but you have to buy a minimum of 6 packs of 8 so we went with Nathan's)
1 pound ground beef
1/2 cup chopped onion
1 clove garlic, smashed then minced
2 tsp salt
2 teaspoons ground black pepper
1/2 cup tomato sauce (optional- the original Coney doesn't have tomato sauce in it, but I like a little tomato)
3/4 cup cracker meal (plain,or crush up Saltines)
1 tablespoon chili powder
2 teaspoons cayenne pepper (if you don't like it too spicy you can season this to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 1/2 tsp ground cumin
4 cups water
yellow mustard
1/2 onion, chopped

Steps:

  • Saute' ground beef, onion, and garlic in a large pot until meat is cooked. Drain off half the fat. Add salt and black pepper. Add tomato sauce (optional).
  • In a small bowl mix the cracker meal with the rest of the spices. Add to the meat and cook until the cracker meal or crushed crackers are browned. Add water and simmer for about 1 hour. Add more water if this gets too thick. Season again with salt to taste.
  • You may skip this last step if you like the texture of your chili, but many people say the traditional Coney Sauce is blended to make a smoother sauce, you may use a traditional blender or food processor, but I like to use an immersion blender. Blend until you reach the desired consistency.
  • When the chili is close to being ready, heat oven to 350 degrees. Wrap hot dog buns in foil and place them in oven for about 10 minutes until they're warm.
  • While the buns are warming, get the hot dogs ready. The original Coney Dogs are grilled but you can steam or boil if you'd prefer. Put the hot dog in the bun, top with chili, yellow mustard and chopped onion.

DETROIT STYLE CONEY SAUCE



Detroit Style Coney Sauce image

American Coney Island in downtown Detroit has been selling Detroiters coneys for over a hundred years! The Coney Dog is a hot dog on a steamed bun with chili, mustard, and finely diced onions.

Provided by Amy H.

Categories     Other Sauces

Time 1h5m

Number Of Ingredients 11

1/2 lb ground chuck
1 tsp salt
1 c tomato sauce
1/4 c water
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp dried oregano
1/4 tsp ground thyme
1/4 tsp cumin
1 tsp sugar

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!

THE AUTHENTIC DETROIT CONEY DOG RECIPE



The Authentic Detroit Coney Dog Recipe image

The Detroit Coney Dog is a hot dog with heart. Literally. It's the beef heart that makes the difference. That's the secret ingredient in the pasty chili sauce that crowns the wiener.

Provided by Kris Coppieters

Categories     Dinner     Lunch     Main Course

Number Of Ingredients 20

6 pork and beef blended frankfurters with natural casings
6 hot dog buns
1 white onion, chopped fine
Yellow ballpark mustard
1 pound ground chuck
1/2 pound ground beef heart
3 tablespoons all-purpose flour
1 large onion, chopped
1 red bell pepper, chopped
3 garlic cloves
4 teaspoons American chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon Morton Coarse Kosher Salt
1/2 teaspoon finely ground black pepper
1.5 cups chicken or beef broth
4 ounces tomato paste
2 teaspoons cider vinegar
1/2 teaspoon hot pepper sauce

Steps:

  • Prep. In a small bowl, mix the American chili powder, paprika, cumin, oregano, salt, and pepper. Mince the garlic.
  • Cook. 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. Let it sit on low a few minutes on low while you handle the next few steps.
  • 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 in. Simmer for at least 15 minutes, an hour is better.
  • Pour 1/3 the mix into your blender and puree it until it is pasty, and mix it back in. If you prefer you can use a stick blender to get the mix thick. Taste and add more of whatever you want.
  • Split the frank down the middle but don't cut it in half. Leave a hinge. This step is controversial. Some locals hate the concept. I like it because it creates more browned meat, and browned meat is better than chocolate. On a griddle, in a frying pan, or better still, on your grill, grilling the frank until it starts to brown on all sides. Steam the bun.
  • Serve. Put the frank on the bun, split side up. Squirt a line of mustard down its length. Spoon on a generous amount of Coney saucce, and top with the chopped onions. Serve with Vernor's.

DETROIT CONEY HOT DOG SAUCE



Detroit Coney Hot Dog Sauce image

To make the Classic Detroit Coney Dog - Bun, pork & beef dog, yellow mustard, this sauce, white onion, It freezes well, so make a big batch.

Provided by Ambervim

Categories     < 4 Hours

Time 1h30m

Yield 1 Batch

Number Of Ingredients 17

1 lb ground chuck
1/2 lb ground beef heart
3 tablespoons all-purpose flour
1 large onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
4 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin, ground
1 teaspoon cinnamon
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1 1/2 cups chicken broth (or beef)
4 ounces tomato paste
2 teaspoons cider vinegar
1/2 teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 1690.5, Fat 92.2, SaturatedFat 35.3, Cholesterol 594.7, Sodium 3924.9, Carbohydrate 75.4, Fiber 17.1, Sugar 27.7, Protein 139.5

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