Grams Flint Coney Island Sauce Recipes

FLINT'S ORIGINAL CONEY ISLAND

Steps:

• Mix all ingredients in a heavy pan and cook over med to low heat until mixture cooks and becomes dry and crumbly.
• If it seems too wet or greasy, add a few crumbled saltine crackers.
• Best if made a day ahead and reheated in a frying pan.
• Freezes well.
• Note: I grind my hot dogs up in a blender with a little water.
• I also chop the onions using my blender with water.

FLINT CONEY ISLAND HOT DOG SAUCE

Steps:

• DO NOT brown ground beef before using. Combine ALL ingredients except hot dogs in a pot and simmer until thickened. Stir occasionally to ensure beef does not clump and cooks evenly.
• Grind the hot dogs very fine (or chop fine in food processor) stir into beef mixture and cook 15 minutes longer.
• Use over GOOD natural casing hot dogs (Koegel Vienna if possible) with chopped onion and mustard. The big secret in this recipe is the ground hot dogs. (Hint: Back home, I still used the Koegels' in the sauce, just the skinless ones).

CONEY ISLAND SAUCE - FLINT STYLE

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.

FLINTS ORIGINAL CONEY ISLAND SAUCE

Steps:

• 1. Combine all ingredients except hotdogs in a large saucepan. DO NOT brown ground chuck first!
• 2. Simmer until thickened about 45-60 minutes. You can break up the beef while it is simmering.
• 3. Grind the hotdogs and add to the sauce. Make sure they are finely ground or minced fine. Cook for 15 minutes. Ready to finish off your favorite hotdogs, or serve over french fries covered in cheese!

AWESOME CONEY SAUCE

Steps:

• 1. Chef's Note: There are two secrets to the traditional sauce: a minimum of ingredients, and the cut of the ground beef. As one vendor I talked to on Coney Island said to me: If you want to add extra onions, mustard, beans, whatever... Go for it, but the sauce is the sauce, pure and simple (a man of few words). In truth, keeping the ingredients to a minimum makes this an ideal sauce for a variety of things: For example, it's an excellent sauce for a chili/cheese burger.
• 2. Start by finely chopping the onions. Chef's Tip: The easiest way to do this is to use the large holes on a box grater. In addition, when you grate an onion, it will release a lot of moisture from the ruptured cell walls, and I usually pick up some of that excess liquid by laying the grated onion on a few sheets of paper towels.
• 3. Have your other ingredients close at hand.
• 4. Add the cold water (or stock) to a skillet, and then add the grated onions, and the ground beef. Chef's Note: This ground sirloin is not your typical grind... it's called a triple grind by your butcher. What I usually do is take regular grind and put it into my food processer for a couple of spins. The result is a very finely ground beef, and that is one of the secrets of this sauce.
• 5. Chef's Historical Note: According to the historical record, the recipe used ground beef heart, which is then ground to a consistency of fine-ground beef... not ground sirloin.
• 6. Simmer the onion and beef over medium-to-medium-high heat until thoroughly cooked, and the onions are soft, about15 minutes.
• 7. Add the remaining ingredients, and slow simmer, uncovered, until it thickens, about 2 to 3 hours. Chef's Tip: I like Maxine's chili powder, but it's hot, so I usually use only 4 tablespoons. Actually, the chili powder will really make this sauce... Chef's Note: If it begins drying out, add a bit of water, or broth.
• 8. Chef's Tip: If you are using beef stock, as opposed to plain water, then you might want to leave out the additional salt.
• 9. Well, that's about it... get yourself a dog or two, and have at it. What are you waiting for...
• 10. One more thing: If you are a purest, and you want the "real" experience, then you need the right hotdog, and that's from the Koegel Meat Company in Flint, Michigan. Keep the faith, and keep cooking...

MICHIGAN CONEY SAUCE RECIPE

Steps:

• Brown beef and onions in the cup of water.
• Add all other ingredients and bring to a boil.
• Reduce to a simmer, uncovered, stirring occasionally, until thick-usually about 3 hours.