Recipe by Not-2-Sweet
I've lived in Flint, Michigan my entire life, and I was brought up on Coneys. The recipe has always been kept "top secret", and every restaurant has a slightly different version. But my friend's grandmother opened and ran one of Flint's top Coney Island restaurants for many years, and she gave me this recipe. The original recipe calls for beef kidney, heart and suet. But guess what? That's what hot dogs are made from! That's why ground hot dogs are a good substitution. I've tried and tasted many copycat recipes for Coney sauce, but I'm convinced that this one is the best. Coneys are traditionally served using a steamed hot dog bun, a koegel vienna hot dog (any vienna hotdog will do) then topped with the sauce, yellow mustard and finely chopped onions. Yum! The friend also noted that if it tastes like something is missing.. add more cumin. By the way, Koegel Viennas are now available to order online!
Top Review by gruntlady
excellent for us "dry " coney lovers...which I am!!! I grew up in the flint area and ate a the one that was right downtown in a small small dinethat in my memory was more like a train car...ANYWAY this sure satisified a long craving and tasted so wonderful too..thank you for sharing...
- 1 lb hamburger (not lean)
- 1⁄2 lb beef hot dog, ground up (the cheap hot dogs work best)
- 1 onion, finely chopped
- 3 tablespoons ground cumin
- 3 tablespoons mild paprika
- 2 tablespoons chili powder
- 2 cups water
Directions See How It's Made
- 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.