If you grew up in Michigan, the very thought of a coney dog can bring back happy memories of family get-togethers and summer barbies. Eating a hot dog slathered in tasty coney sauce topped with yellow mustard and fragrant onions makes one quite nostalgic. This coney sauce recipe can help you make your next barbecue a smash, whether you’re rediscovering this popular meal for the first time or revisiting your childhood!
What is This Sauce?
Traditionally topping hot dogs, coney sauce is a distinctly American condiment. Unlike other chili sauces, which sometimes contain beans and tomatoes, coney sauce is a finely textured meat sauce made from ground beef and spices, resulting in a rich and savory taste profile. Originally from Detroit, this sauce has strong cultural origins and is usually connected with neighborhood restaurants and drive-ins offering excellent coney dogs.
Why You’ll Love This Sauce
The capacity of a coney sauce recipe to precisely balance taste and texture distinguishes it. This sauce improves every bite of your preferred hot dog by combining spices, a trace of sweetener, and a smooth texture. Plus, it’s adaptable! For a warm dinner, top baked potatoes, nachos, or simply toss it over a plate of fries.
Creative Ways to Use This Sauce
This coney dog sauce recipe transcends hot dogs in scope. Here are some imaginative ways you may include it into your dishes:
- Chili Cheese Fries: Drizzle this sauce over crispy fries, sprinkle with cheese, and bake until melted for a delicious twist on a classic.
- Baked Potatoes: Top a baked potato with coney sauce and a dollop of sour cream for an easy dinner option.
- Nachos: Spread tortilla chips on a baking sheet, layer with cheese, jalapeños, and warm coney sauce for a party-friendly appetizer.
- Mac and Cheese: Stir in some coney sauce into your mac and cheese for a flavorful, filling twist.
What Supplies Do You Need to Make Coney Sauce?
Ingredients
Gather the following ingredients to create the best coney sauce recipe :
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.
Equipment and Tools
Make sure you have these things on hand:
- A 5-quart saucepan
- A food processor
- A whisk
- A measuring cup and spoons
- A spoon for stirring
How to Make Coney Sauce
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.
Nutrition and Richness
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.
Quick Tips & Variations
Cooking Tips
- Fresh Spices: For optimum flavor, make sure your spices are fresh. 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.
Conclusion
This easy coney dog sauce recipe lets you recreate Detroit’s Coney Islands at home. This smooth, flavorful sauce will surprise your guests with its unique spice blend. This sauce may be produced in many ways to suit preferences. Greek coney sauce and Coney Island sauce may be made without tomatoes. Try the Coney Island Greek hot dog sauce recipe for something unique. Show off your culinary talents by telling family and friends how you make this delicious sauce.
FAQ
What is coney sauce made of?
Usually prepared with ground beef, spices, and occasionally a ground hot dog for extra taste and texture, coney sauce excludes beans or tomato products.
What is the difference between coney sauce & chili sauce?
Coney sauce does not contain beans or tomatoes, focusing instead on a meat-based mixture with spices, while chili sauce usually includes beans and tomato sauce.
What are coneys made of?
Coney dogs consist of a hot dog served in a bun, topped with coney sauce, mustard, and diced onions.
What makes a coney a coney?
A coney is defined by its unique sauce, which is rich in flavor but does not include beans or tomatoes, alongside the traditional toppings of mustard and onions.
See more sauce recipes
Get Coney Sauce Recipe
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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