March 29, 2015 – Please Note: This is a very old posting and includes information that includes folklore about a recipe, i.e. that there are ground hot dogs in Flint Coney sauce. This rumor is patently untrue. Actual facts regarding that particular recipe can be found in our article “Q: Where did the Flint Coney sauce recipe that includes ground hot dogs originate?“, including the recipe being specifically refuted by one of the former owners of Angelo’s Coney Island. Our version of that recipe is now located here. But remember, the result is not a true Flint Coney sauce whatsoever.
Yup, that’s the thing right there. The current version of the Flint coney, as we’re serving it at the beachhouse concession on the Lake Erie beach here in Luna Pier, Michigan. That’s a Koegel skinless frankfurter in the bun, with the sauce being made of 80/20 ground chuck, ground up Koegel Viennas, and other good things. I recently posted a pic here of the same coney sauce being served on nacho chips with cheese and jalapeño slices. You could probably just eat the sauce off your car’s bumper and it’d still be excellent.
I’ve posted the recipe for this version of Flint coney sauce in more than one location. However, I’ve found the version of the recipe doesn’t exactly scale well. So, I’ve updated the recipe so both versions are included.
For those who are interested, you can click here to download a copy of the recipe we’re using. (You may need to download and install the freeware Adobe Reader to view the recipe.) The recipe is laid out as a “trifold”, meaning you print the two pages on two sides of one piece of paper, then fold it in thirds and stash it somewhere till you’re ready to use it.
Please let me know if you find any errors in this thing. If so, I’ll fix them ASAP.
If you do make the sauce, I hope you and yours enjoy it as much as our customers and we do.