Get Coney Sauce Recipe
Making a delicious coney sauce recipe is not only easy, but it also allows you to recreate the flavors of Detroit’s famous Coney Islands right in your kitchen.
Equipment
- A 5-quart saucepan
- A food processor
- A whisk
- A measuring cup and spoons
- A spoon for stirring
Ingredients
For the mix of meats:
- 1/2 pound of ground beef an 85/15 mix is best.
- I like Koegel Viennas which are finely ground beef hot dogs.
- One glass of cold water.
- 1 tablespoon of Crisco
For the Mix of Spices:
- 1/2 teaspoon of chili sauce
- 1 1/2 teaspoons of paprika from Hungary
- 1/8 of a teaspoon of turmeric
- 1/4 teaspoon of cumin powder
- Add just under a teaspoon of garlic powder.
- 1/2 teaspoon of onion powder
- 1/4 teaspoon of black pepper
- Add a tiny quantity 1/16 teaspoon of ground cloves.
To Finish Off the Sauce:
- I have broken five saltine crackers into small pieces.
- 1 cup of hot chicken stock
- 1 and a half teaspoons of mustard
- Add salt to taste.
Instructions
- Step 1: Prepare the Meat Mixture
- Combine one cup of water, one tablespoon of Crisco, ground hot dog, and hamburger in a five-quart pot. Under medium-low heat, bring to a gentle boil. Break up the meat with a spoon until it is fully blended in. Cook, stirring now and again, for seven to ten minutes, or until all the water is gone and just melted fat remains. Take the mixture off the stove and save one-third cup of the fat.
- Step 2: Bloom the Spices and Create a Roux
- Combine the reserve fat, crushed saltines, and spice mix in the same pot. Cooking for about two minutes will bloom the spices; stir over medium-low heat until a thick paste develops.
- Step 3: Finish the Sauce
- To break up any clumps, gradually whisk 1 cup of hot chicken stock into the roux. Turn the heat to medium, then add the beef mixture and yellow mustard. Cook for two more minutes, then taste-test and adjust with salt.
Notes
Cooking Tips
- Fresh Spices: Ensure your spices are fresh for the best flavor. If they’re older than a year, consider replacing them.
- Consistent Texture: The ground hot dog helps achieve a smooth consistency, reminiscent of traditional coney sauce.
Storage and Reheating
- Store the coney sauce in an airtight container in the refrigerator for up to 2 weeks.
- To freeze, keep it in a freezer-safe container for up to two months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
Troubleshooting
- Too Thick? If your sauce becomes too thick, add a little more chicken stock or water during reheating.
- Too Greasy? If your sauce is too oily, let it sit for a few minutes to allow the excess fat to rise, then skim it off.
Nutrition
This coney sauce recipe serves approximately 8, providing a flavorful topping without overwhelming the dish with heavy calories. It’s a perfect option for those looking to enjoy a rich flavor while keeping their meals lighter.Did you make this recipe?
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