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Recipe: Authentic-Style Flint Coney Sauce — 12 Comments

  1. Dave,
    that is a very interesting take on Coney sauce. The thing about coney sauce is that it is interpretive. There are many ways to make a form of coney sauce and from that point it becomes a preference. You tend to prepare it based on preference of flavors and palate.

    I can see the progression of flavors that comes from your ingredients. It’s a curse! I read recipes and can “taste” the recipe based on the ingredients! lol

    You will actually be able to use your meat mixture with my coney spice. The meat mixture that you create is basically a rough ground and that is the “meat” base for teh sauce…and you are correct, you shouldn’t need water with it. I agree with your wife! I never tell folks what’s in rough ground unless they ask! lol

    Well, great meeting you. You are definitely a coney head! Don’t cha just love it!!! (One coney head to another!)

  2. Wow, I never knew!!!! Does Angelos in Flint use heart and kidney portions in their sauce?? I like Anglelos, although I long for the coney’s from the old “Night Owl” across from now gone GM Spark. My dad (in the car bus. use to bring us coney’s from the Night Owl almost every Wed. night ( after his weekly visit to the Flint Auto Auction}. I am trying to recreate a “Flint style” coney for my kids to enjoy. Any help is apprecieated.
    Arch

  3. Archie,
    Angelo’s use what is called a rough ground. It is a mixture of different lertover meats and organs, ground up. That does include heart and kidney pieces.

    I would highly recommend that you order a bottle of my coney spice. It simplifies making coney sauce and you can use ground beef, ground chicken, ground turkey or rough ground. My spice will absolutely produce authentic coney sauce. I was taught by both Angelo and Tom Z.

    Visit my website and take a leap of faith! I promise that you won’t regret it!

    Marty Embry
    From the Court to the Kitchen

  4. Well this was very insightful….I grew up in Flint and ate a lot at Johnny’s Coney Island…and never knew what was in the Coney Sauce…until reading this receipt…but I will try the receipt with just ground burger….no offense….Thanks for the information and sharing your receipt…Greatly Appreciated….I do have to add No One makes a Flint Coney…like Flint Michigan….I am sick of going to places and ordering a Coney Dog and getting chili on a bun….Yuck…

  5. Thank goodness this recipe does not use the urban legend of SE-Michigan coney sauce recipes— ground/chopped/hot dogs. Having lived in Flint for 40 years and worked at my fair share of westside Coney Islands (Genesee was the best) I can say with certainty that I never saw/heard of a single hot dog being thrown away, or otherwise used before some imaginary expiration date. Umm, hot dogs are processed meats!!! …loaded with nitrates, I might add— you’d be hard pressed to believe they (hot dogs) may expire (think Twinkies— same principle).

    This is the closest recipe I’ve seen to the original Flint Coney recipe.

  6. Elle, I have a block of original Abbott’s sauce in my freezer (shipped from Koegel’s), alongside a 5.5 lb beef heart, some beef suet, and a plan. I’m hoping to get seriously close to the original sauce very soon!

  7. A few of the spices are off but I am swore to secrecy (hint: no chili seasoning is used). Also, in the winter months: fresh venison was often mixed in with the beef, which was always my favorite blend.

    Dave, it sounds like you have the makings for a nice summer BBQ season 🙂

  8. Yeah, chili seasonings is never mentioned on the Abbott’s package label, but cumin is. 😉 The recipe on this page one is more Angelo’s style anyway: My Abbott’s-style version is going to be a bit different. Deer venison is a good thing, and I know where to get some! 😉 I do feel so-called “secret recipes” are a bit on the presumptuous side. Chef Tad of the Frog Leg Inn down near us in Erie, MI, talks about how kitchen, equipment, skillsets, and even minor ingredient differences will render any recipe “unexact” unless the same situation is exactly replicated. Cooks within a single kitchen can basically do the same thing every time, and it’s expected. But put those same cooks in another kitchen, and the same dish will end up different every time. It makes a whole lot of sense when you think about it.

  9. I have had several variations of the Flint style coney sauce recipe. I compare them to the Abbott’s Meat version (which by the way, you can buy coney sauce direct from Abbott’s, you don’t have to go to Koegel’s to get it, despite what some websites claim). While your recipe seems close to authentic Flint Style coney sauce….I still prefer the recipes that use ground hot dogs (Koegel’s of course) with beef and spices. To me, using the ground hot dog base really gives the right texture to the sauce.

  10. StingerDawg, this one is actually closer to Angelo’s than the Abbott’s verssion. I’ve yet to develop a version that matches Abbott’s whatsoever, but I do have some of their sauce, a 5.5-lb beef heart and some suet in the freezer. Hopefully I’ll get that done soon!

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