Authentic Detroit Coney Sauce Recipe

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1 can (8 ounces) tomato sauce 2 tablespoons brown sugar 1 tablespoon lemon juice 2-1/4 teaspoons Worcestershire sauce 3/4 teaspoon chili powder 1/2 teaspoon prepared mustard 1/4 teaspoon salt 8 hot dogs 8 hot dog buns, split Steps: In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain.

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Detroit Michigan Style Coney Sauce for hot dogs. Freezes well and will be a hit at your next cookout or get together. Video Rating: 4 / 5. Delicious vegetable beef stew! This hearty beef stew recipe has what it takes to warm up a cold evening. Serve with homemade biscuits or cornbread for an ext… Video Rating: 4 / 5

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How To Make detroit style coney sauce 1 Brown ground beef, onion, in a large saucepan until meat is cooked. Drain. Add salt and black pepper. Add tomato …

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The Detroit Coney Dog is historic, classic, and smacks you with awesome flavor. A great hot dog with a beanless chili and topped with onions …

Rating: 5/5(3)

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Coney sauce Detroit style with Chef John Beilfuss! The real deal! #coney #detroit #coneyisland #lulas #detroitfoodie #coneysauce

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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 …

Rating: 5/5(5)
1. 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).
2. 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.
3. 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.
4. 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.

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Add salt and black pepper. Add tomato sauce (optional). In a small bowl mix the cracker meal with the rest of the spices. Add to the meat and cook …

Rating: 4.2/5(6)

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1 teaspoon black pepper, coarsely ground 1 teaspoon garlic powder 1 teaspoon cumin powder 1 teaspoon allspice 1 teaspoon basil, dried 1 teaspoon salt 1 ⁄ 2 teaspoon oregano, dried DIRECTIONS PREPARATION: To get the right consistency, cover the meat with water and soak, in the fridge, for 2 hours. Then take a fork and break up any remaining chunks.

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Being a kid of the late 50's and 60's, this is absolutely like the Coney Sauce that we loved on the footlongs from our little Mom and Pop diner/drive-in. Make sure you slow cook this for hours either in the crock pot or at low heat on the stove …

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combine in a bowl: 2 tablespoons water 3 tablespoons seasoned rice vinegar 3 tablespoons sesame oil 2 tablespoons toasted sesame seeds (i add more because i like lots of seeds) 3 tablespoons brown sugar (add more to taste, depending if you like it sweeter) 1/2 teaspoon chinese hot chili oil (again season to taste depending how hot you like it) …

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INSTRUCTIONS In a large sauce pan brown the ground beef over medium heat, then drain the grease. While the beef is browning mix all the spices together in a small bowl. Put the ritz crackers in the food processor (approximately 6-8 crackers) and pulverize. Set aside. Then add the drained ground beef to the food processor and pulse it a few times.

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Low Fat; Low Carb; Sugar Free; Time to Make < 15 minutes < 30 minutes < 45 minutes < 1 hour; Recent Searches. whole wheat broccoli; crock pot beef; crock pot chicken and rice; sausage muffin; beef and mushrooms; grilled zuchini; roasted whole chicken; low socium apricot chicken; cold black bean salad; gluten fre food recipes for diabic's; pan

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In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30 to 45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until needed. Before serving, microwave until warm.

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Start making the coney sauce by cooking the beef, onion, and celery in skillet over medium heat until the meat is brown. Then drain the mixture and return it back to the skillet. Stir in the remaining ingredients and then bring the mixture to a boil. Reduce the heat to a simmer, and cook uncovered for 15-20 minutes or until sauce is thickened.

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Detroit Coney Sauce Recipe. Collected from the entire web and summarized to include only the most important parts of it. Can be used as content for research and analysis. Home Blog Pro Plans B2B solution Login. Advanced searches left . 3/3. Search only database of …

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Worcestershire sauce, onion powder, red pepper flakes, beef, ground mustard and 11 more Sauce Chien (“Dog Sauce”) Steven Raichlen's Barbecue Bible scotch bonnet chile, fresh flat leaf parsley, fresh lime juice and 7 more

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