Michigan Coney Island Sauce Recipe

Low Carb Coney Island Casserole Mrs. Criddles Kitchen

WEBMay 14, 2020 · Pre-heat oven to 350 degrees. In a skillet, brown the ground meat. Once, cooked, drain off the excess grease and rinse with hot …

Rating: 5/5(3)
1. Pre-heat oven to 350 degrees.
2. In a skillet, brown the ground meat.
3. Once, cooked, drain off the excess grease and rinse with hot water (if you would like).
4. Put back into the skillet and add your spices, salt, and tomato sauce.

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Northern New York Michigan Sauce Recipe Home in the Finger …

WEBAug 28, 2019 · Before moving to Upstate New York, Mrs. Otis had learned to make a special meat sauce for a hot dog known in Detroit as a “Coney,” or a “Coney Island.” …

Rating: 4.4/5(96)

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Copycat Lafayette Coney Island Hot Dog Chili Sauce …

WEBJan 5, 2020 · directions. In a large preheated pot, add lard (shortening), ground round, and cow heart (hotdogs), and simmer on medium heat …

Rating: 5/5(6)
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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