Michigan Coney Sauce Food

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MICHIGAN CONEY SAUCE RECIPE



Michigan Coney Sauce Recipe image

About 1 and 1/2 cups generously sauces up 8 hot dogs. You can split the sauce into zip lock bags, squeeze out the air, and freeze. The sauce keeps very well in the freezer for up to a year.

Provided by Virginia Cherry Blo

Categories     Sauces

Time 3h30m

Yield 10 cups

Number Of Ingredients 9

3 lbs ground beef, ground very finely (sometimes called triple grind at meat markets or put yours in a food processor in small batches)
1 (28 ounce) can tomato juice (good quality)
6 tablespoons chili powder
4 medium onions, very finely diced
1 cup water
1 1/2 teaspoons garlic powder
1 teaspoon Tabasco sauce
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Brown beef and onions in the cup of water.
  • Add all other ingredients and bring to a boil.
  • Reduce to a simmer, uncovered, stirring occasionally, until thick-usually about 3 hours.

PORT HURON-STYLE CONEY SAUCE



Port Huron-Style Coney Sauce image

This is a style of coney sauce that is found in the Greek restaurants and Coney Islands around the Detroit, Michigan area. It is very unique and different from New York coney sauce. Serve over steamed hot dogs in steamed buns with mustard and chopped raw onion if you wish.

Provided by Sarah Travis Stacey

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 2h10m

Yield 8

Number Of Ingredients 14

1 pound ground chuck
1 ½ teaspoons chili powder
½ teaspoon ground cinnamon
2 teaspoons paprika
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon ground allspice
2 teaspoons prepared yellow mustard
1 teaspoon beef base
1 cup water, or more as needed
3 teaspoons buttery crackers (such as Keebler Club® Crackers)

Steps:

  • Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 2.2 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 9.9 g, SaturatedFat 2.8 g, Sodium 56.7 mg, Sugar 0.3 g

WORLD'S BEST MICHIGAN HOTDOG SAUCE



World's Best Michigan Hotdog Sauce image

This is definitely the best Michigan hotdog sauce in the world!! My mother in law got the recipe years ago from a relative and passed it on to me.Everyone who has tried it raves about it!! give it a try.I guarantee you'll absolutely love it too!!

Provided by Noreen LaTour

Categories     Other Sauces

Time 1h5m

Number Of Ingredients 11

1 lb hamburger
1 medium onion,diced
1 bottle ketchup (16oz.)
1 Tbsp vinegar
1 Tbsp brown sugar
2 Tbsp lemon juice
3 Tbsp worcestershire sauce
1/2 tsp mustard
salt and pepper to taste but not necessary
1 pkg hotdogs
1 pkg hotdog rolls

Steps:

  • 1. Fry hamburg in skillet breaking into pieces as you would for a meat sauce or for sloppy joes.Drain off excess fat after hamburg has cooked.
  • 2. Mix all the ingredients together (except hotdogs and buns) in a saucepan.Heat on low until just below the boiling point.
  • 3. Cover and simmer for 30 to 45 minutes.Serve over hotdogs on hotdog rolls.

GRANDMA SLATTERY'S MICHIGAN SAUCE



Grandma Slattery's Michigan Sauce image

This is a Meat Sauce from Upstate New York that is used on top of Hot Dogs. When I grew up it was used on steamed hot dogs and steamed rolls, sometimes with raw onions (for those who like them) on top! Very good... thanks Grandma Slattery for getting the recipe!

Provided by MSLATTERY

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 6

Number Of Ingredients 12

1 tablespoon butter
1 onion, chopped
2 tablespoons white vinegar
2 tablespoons brown sugar
3 tablespoons lemon juice
½ tablespoon prepared mustard
3 tablespoons Worcestershire sauce
1 pound lean ground beef
1 cup ketchup
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
salt and pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend.
  • When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 25.9 g, Cholesterol 61.8 mg, Fat 18 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 7.6 g, Sodium 1127.8 mg, Sugar 20.3 g

MICHIGAN SAUCE



Michigan Sauce image

Isn't it interesting that Michigans are not known by that name in Mighican? I believe they are only known as Michigans in northern New York (my hometown).

Provided by mfl666

Categories     Sauces

Time 3h20m

Yield 8-10 cups

Number Of Ingredients 9

2 lbs lean ground beef
1 (15 ounce) can tomato sauce
4 teaspoons chili powder
2 teaspoons cumin powder
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons dried onion flakes
2 teaspoons crushed red pepper flakes
1/4 teaspoon hot sauce

Steps:

  • Mix tomato sauce, hot sauce and seasonings in a large saucepan.
  • Add raw ground beef and mash with potato masher while cooking.
  • Cook on medium heat for 30 minutes until beef is browned, then simmer on low for 2-3 hours.
  • (Sauce will be very thick) Serve Michican Sauce over steamed hot dogs in a steamed bun and top with chopped raw onions.

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1 Brown beef and onions in the cup of water. 2 Add all other ingredients and bring to a boil. 1 Reduce to a simmer, uncovered, stirring occasionally, until thick—usually about 3 hours. 2 About 1 and 1/2 cups generously sauces up 8 hot dogs. I split my sauce into zip lock bags, squeeze out the air, and freeze.
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