The coney sauce is a slight variation of saltsa kima, which is like a greek bolognese. When Greek immigrants went to Coney Island in New York and had their hot dogs (Like Nathans, and it was called a coney island or red hot because "hot dog" made it sound to immigrants like they used actual dogs in it) they brought that name as they came west They didn't know it as a Hot Dog, but a Coney Island. So when the first hot dog cart started at Michigan and Lafayette in downtown Detroit by Gust Keros, he used his families recipe to top the dog. The rest is history! But I love trying different, regional takes on it. Detroit Style, Flint Style, Cincinnati Style, New York Style... All have their good points. :)
James I am from Lansing, MI and just came across your channel. I have been living in Tennessee now for 40 years, wow I just did the math on that and it seems like just a few years ago I moved here. Anyway thank you for showing this recipe I love this sauce. Brings back memories of when I was growing up there.
The hamburger will break down like that simply cooking in just water. It has nothing to do with the "acid in tomatoes".. That sauce, with raw hamburger in it, should cook for at least an hour (two hours would be better). We make "Coney Sauce" in Michigan, no tomatoes!
The "acid" process he describes is not quite accurate. Cuz... science. 😅 You are correct about liquid in cooking causing the breakdown. As long as you don't brown and fully cook the burger before you put it into liquid, the meat will cook to its finest ground consistency. If you sear and brown the burger well, without breaking it up, no amount of "acid", nor short 30min cooking time will give that fine meat texture.
I’m from Plattsburgh NY and I’m friends with two of the Michigan restaurant owners ,They also add onion powder,garlic powder and cumin in there recipes.So glad you didn’t add water ,most other people do and to me it takes away the flavor.You did a great job.
There are two main styles of the Michigan coney... Detroit or the Flint. Detroit is thicker and meatier and the Flint is still meaty but has a thinner consistency. Sort of a "who's is better" controversy all across Mi, but both are excellent! I've found that going with Koegel's Vienna's w/ natural casing dogs to be the best on the planet.
Northern New Yorker here. Michigan sauce is the opposite of chili. It's a bit sweet and not chunky. Adding the ground beef after the sauce has had time to simmer, then breaking up as it cooks, is how you get the right consistency.
Lol!!!! Michigander here!!!! When I went in the USMC!! I had no idea I'd miss a Coney dog!!!! It's from Coney island (which is closed) you must use kolgols hot dog(Michigan hot dogs) mustered and finely chopped onions!!! No exceptions!!! No substitutes!!! You just change the name of what ever that is!!! Or just say not first!! Anyone that's been to Coney island amusement park, will remember the GD Segal's!!! I never did get an ice cream cone!!! LMAO
I grew up in New England and I had never even heard of Michigan's until I moved to Lake George area. Oddly not far away but very localized food. So yummy though!
I'm originally from Thunder Bay Ontario Canada and we had a small corner store down the street from my house that did up the best hotdogs and sliders. Their trick was to put the already cooked dogs and meat patties in a steam table vat of a sauce much like this one...just somewhat thinner and less sweet. They would slap them together with just raw onion and mustard (nothing ELSE!!!!...Soup Nazi style) but no one complained. I can still taste them. Thanks for the idea. I'll tweek it till I get to that taste.
Don't ever worry about the ketchup "passing gas" if you must lol I'm here for you and your videos and ita actually kind of funny and it would be even funnier if you fought with the ketchup bottle a little for a lil no waste gig🤣 rock on brotha hahaa
You can find them across the lake here in the Burlington area too. The texture is similar to Cincinnati Chili or Skyline Chili. I seen recipes that suggest a pulse or two in a food processor.
Your recipe is double right? How much beef and how much onion? For your double recipe it looks like 2 lbs and 2 large onions or cups? How does north NY connect with a Michigan recipe?
@jamesjock is right.. this is not a traditional ground beef preparation... Your way would never produce the same result. We do a very similar recipe here in Rhode Island for our "hot weiners"..
The coney sauce is a slight variation of saltsa kima, which is like a greek bolognese. When Greek immigrants went to Coney Island in New York and had their hot dogs (Like Nathans, and it was called a coney island or red hot because "hot dog" made it sound to immigrants like they used actual dogs in it) they brought that name as they came west They didn't know it as a Hot Dog, but a Coney Island. So when the first hot dog cart started at Michigan and Lafayette in downtown Detroit by Gust Keros, he used his families recipe to top the dog. The rest is history! But I love trying different, regional takes on it. Detroit Style, Flint Style, Cincinnati Style, New York Style... All have their good points. :)
In my area of Michigan it's only an authentic coney island dog if the sauce is made with beef heart, and its delicious.
James I am from Lansing, MI and just came across your channel. I have been living in Tennessee now for 40 years, wow I just did the math on that and it seems like just a few years ago I moved here. Anyway thank you for showing this recipe I love this sauce. Brings back memories of when I was growing up there.
The hamburger will break down like that simply cooking in just water. It has nothing to do with the "acid in tomatoes".. That sauce, with raw hamburger in it, should cook for at least an hour (two hours would be better).
We make "Coney Sauce" in Michigan, no tomatoes!
The "acid" process he describes is not quite accurate. Cuz... science. 😅
You are correct about liquid in cooking causing the breakdown. As long as you don't brown and fully cook the burger before you put it into liquid, the meat will cook to its finest ground consistency.
If you sear and brown the burger well, without breaking it up, no amount of "acid", nor short 30min cooking time will give that fine meat texture.
I’m from Plattsburgh NY and I’m friends with two of the Michigan restaurant owners ,They also add onion powder,garlic powder and cumin in there recipes.So glad you didn’t add water ,most other people do and to me it takes away the flavor.You did a great job.
Thanks Debra!
Is Gus’ one of them? Love that place!
@@sethcashman1011 yes but it’s in new hands now but the same recipe.
@@debradupra6554 Ah, no kidding. When did the changeover happen?
@@sethcashman1011 - I don't think I've had one from Gus' and not since the new owners took over a few years ago.
There are two main styles of the Michigan coney... Detroit or the Flint. Detroit is thicker and meatier and the Flint is still meaty but has a thinner consistency. Sort of a "who's is better" controversy all across Mi, but both are excellent! I've found that going with Koegel's Vienna's w/ natural casing dogs to be the best on the planet.
Reverse that, lived in the flint/Davison area my whole life, Detroit is like a thin gravy
Wrong, Detroit sauce is like gravy, flint is the best
Northern New Yorker here. Michigan sauce is the opposite of chili. It's a bit sweet and not chunky. Adding the ground beef after the sauce has had time to simmer, then breaking up as it cooks, is how you get the right consistency.
Lol!!!! Michigander here!!!! When I went in the USMC!! I had no idea I'd miss a Coney dog!!!! It's from Coney island (which is closed) you must use kolgols hot dog(Michigan hot dogs) mustered and finely chopped onions!!! No exceptions!!! No substitutes!!! You just change the name of what ever that is!!! Or just say not first!! Anyone that's been to Coney island amusement park, will remember the GD Segal's!!! I never did get an ice cream cone!!! LMAO
I grew up in New England and I had never even heard of Michigan's until I moved to Lake George area. Oddly not far away but very localized food. So yummy though!
I'm originally from Thunder Bay Ontario Canada and we had a small corner store down the street from my house that did up the best hotdogs and sliders. Their trick was to put the already cooked dogs and meat patties in a steam table vat of a sauce much like this one...just somewhat thinner and less sweet. They would slap them together with just raw onion and mustard (nothing ELSE!!!!...Soup Nazi style) but no one complained. I can still taste them. Thanks for the idea. I'll tweek it till I get to that taste.
Don't ever worry about the ketchup "passing gas" if you must lol I'm here for you and your videos and ita actually kind of funny and it would be even funnier if you fought with the ketchup bottle a little for a lil no waste gig🤣 rock on brotha hahaa
Greetings from Plattsburgh
👋 from Plattsburgh
You can find them across the lake here in the Burlington area too. The texture is similar to Cincinnati Chili or Skyline Chili. I seen recipes that suggest a pulse or two in a food processor.
How much hamburger did you use and was is 80/20 or 90/10 lean? Was not part of the video.
Yesssssssssss
Cashes out the ketchup bottle. Starts the washer and dryer. Dude this doesn't get any better.
Im from Plattsburgh 😊
This is the authentic stuff. Most Coney Island joints will not reveal their recipe as if if a "secret sauce". Sorry, the secret's out.
Your recipe is double right? How much beef and how much onion? For your double recipe it looks like 2 lbs and 2 large onions or cups? How does north NY connect with a Michigan recipe?
Sounds like ur dryer is going with sneakers in it lol
TCU says hello!!!
Ur awesome 😎 fun to watch and a charismatic laugh… I call my worch. Sauce worst word ever sauce lol
Come to the Detroit area and get a real Coney!
A 2:33 sec intro. Ok James, I’m trusting you won’t be talking my ears off.
The liquid ingredients look 👀 like they would make a good homemade sloppy joe as well?!
How much Hamburger?????
Ok
great recipe. from Saranac Lake
We love it too! Thanks.
Sounds like someone put rocks in the dryer
"Where's Your Sister" sauce,,,,,,,,,,,,,,,,,,easier to say
Why did you show us how it look on a hot dog 😢
Should have browned the meat and drained the grease before cooking together.
If you brown the meat first it doesn’t get as fine and it’s a much different sauce.
@ja
@jamesjock is right.. this is not a traditional ground beef preparation... Your way would never produce the same result. We do a very similar recipe here in Rhode Island for our "hot weiners"..
if you it that way, the meat doesn't get as fine as when you cook it in the tomatoes. I still this the tomatoes help break down the meat finer. :)
This man is reckless
😂, to much talking not enough cooking…. And btw, no one in Michigan uses this technique. 😂
Whaaaaat? u mean u don"t.....lol
Ave had just about every hotdog sauce i Mi. Not a one of them holds a candle to New Castle Pa's chilli dogs.