DETROIT STYLE CONEY SAUCE
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
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!
CONEY ISLAND HOT DOGS
The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. I have no idea how authentic this is, and have never been to Detroit, or even Flint. I have had Nathan's® version, which I enjoyed, but the word on the street is that it's not nearly as good as the relatives it spawned.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 1h25m
Yield 8
Number Of Ingredients 16
Steps:
- Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground consistency and begins to bubble, about 10 minutes.
- Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
- Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Arrange hot dog buns on a baking sheet.
- Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
- Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and diced onion over the meat sauce. Repeat with remaining hot dogs.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 29.6 g, Cholesterol 98.6 mg, Fat 32.3 g, Fiber 2.2 g, Protein 29 g, SaturatedFat 12.9 g, Sodium 1684 mg, Sugar 7.8 g
THE AUTHENTIC DETROIT CONEY DOG RECIPE
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
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-STYLE CONEY DOGS
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
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 CONEY HOT DOG SAUCE
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
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
COPYCAT LAFAYETTE CONEY ISLAND HOT DOG CHILI SAUCE DETROIT STYLE
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
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
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