Detroit Style Coney Dogs
These Detroit-style coney dogs are perfect for game day! Coney sauce is poured over glistening plump hot dogs in a steamed hot dog bun. No Detroit coney dog is complete without mustard and diced sweet onion! 👩🍳💋 Get the full Detroit coney dog recipe below! Please note that traditional coney dogs use ground beef heart. I know that not everyone may have access to that cut of meat so this was developed with only ground beef.
Ingredients
For the Coney Sauce
1 ½ lb of ground beef (80/20)
1 onion, pureed
1 red bell pepper, pureed
3 garlic cloves, minced
4 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
⅛ tsp ground cloves
1 tsp salt
½ tsp ground black pepper
1tsp better than bullion- beef
3 TBS flour
2c beef broth
4oz tomato paste
2 tsp cider vinegar
For the coney dogs
8 beef/pork blend hot dogs in a natural casing like Koegel brand
8 hot dog buns
½ sweet onion, minced
Mustard
Preparation
1. Prep the coney sauce seasonings by adding chili powder, paprika, cumin, oregano, cloves, salt, and pepper to a small bowl. Set aside.
2. In a large cast iron skillet over medium heat, brown the meat while breaking the meat up into pieces with a spatula. Cook until brown about 5 minutes.
3. Drain the fat from the meat and save at least 4 TBS of the beef fat. Place meat in a large bowl and set aside.
4. In the same skillet over medium heat, add pureed onion and red bell pepper. Cook down until reduced in half. About 7 minutes. Add garlic, beef bouillon, and prepared seasonings. Stir and cook until fragrant, about 1 minute. Add spice mixture to the bowl containing the beef. Stir until combined.
5. Add 3 TBS of the beef fat and flour to the skillet over medium heat. Whisk/stir until combined and flour cooks out. About 5 minutes. Move the roux to one side of the skillet. Add remaining beef fat to the skillet's other side and tomato paste. Cook tomato paste in beef fat for 2 minutes while stirring.
6. Stir roux and tomato paste mixture together. Slowly whisk in beef broth a little bit at a time until slightly thickened. About 5 minutes. Add in the beef, seasonings, and vinegar. Stir with a rubber spatula until combined. Reduce heat to low.
7. Cook the coney sauce covered for at least 15 minutes and up to an hour.
8. Remove ⅓ of the coney sauce and place in a blender. Blend the mixture until smooth and paste-like. Add the coney paste back into the skillet. Stir until combined. Keep coney sauce warm until assembly.
9. To assemble the coney dogs, cook the hot dogs in a hot skillet over medium heat rotating every so often until slightly brown and plump.
10. To steam, the hot dog buns wrap a wet paper towel around the hot dog buns. Place hot dog buns on a microwave-safe plate and microwave for 10-30 seconds until warm.
11. Place hot dogs into the buns, and top with a GENEROUS amount of coney sauce, mustard, and diced onion. ENJOY!
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