05-20-2020, 02:05 AMSpartanGibbles Wrote: Recipe time. A bit late to this one since I was asleep when it all started but back to provide a recipe nonetheless. This time I'm following up to @BarnabasCollins coney sauce recipe with my own family one(Also tagging @Nictox as a fellow Michigander). I promised to get him this back when we were both GM's but I never got around to writing it down. My familes style is more of a Flint Style sauce compared to Barnabas. I don't have any pictures for this one as I haven't made it in a while. This one requires a bit more equipment to make than expected, but it's stuff we have always had since we pass down the recipe. It makes a decent amount of sauce that we usually freeze for a while.

Gibbles Family Coney Sauce

Ingredients:

8 oz Kogels Beef Hotdogs(Gotta be all beef and Kogels is just the brand we always use in Michigan)
16 oz of Ground Chuck or Chuck Steak
8 oz of Beef Heart
1 Tablespoon of Garlic Powder
1 1/2 Tablespoon of Cumin
1 Tablespoon of Salt
1/2 Tablespoon of Black Pepper
3 Tablespoons of Paprika
1 Tablespoon of Chili Powder
1 Tablespoon of Corn Starch
1 Large Sweet Onion
1 Cup of Beef Tallow(You can use Lard or Crisco here as well, it just isn't as flavorful)
1-2 Cups of Water


What You Need

Cutting Board
Chefs Knife
Meat Grinder(You could do it in a food processor but it wont be nearly as good. Since we do this in my family we always had one.)
Measuring Spoons/Cups
1 Large Bowl
Large Saucepan or Pot with cover
Stove/Heating Element


Instructions:

1.  Put your Beef Heart/Chuck Steak/Beef Hotdogs in the freezer for roughly 40 minutes to 1 hour prior to starting. We want it to be firm so it can be ground easily.

2. Use your Chef's knife to finely chop or mince your onion. You want this to be pretty small pieces. Once minced, set aside while we prepare to grind the meat.

3. Take the Meat out of the freezer and cut any larger portions into 1 inch slices or cubes(This will depend more on what type of meat grinder you have, be sure to figure this out before starting). Use your meat grinder to grind the Beef Heart, Chuck Steak(If you didn't just buy pre-ground chuck), and Beef Hotdogs(You can also just mince these by hand or use a food processor if you want, we have always just ground them with a meat grinder to get smaller pieces) into your large bowl.

4. Add the Salt, Black Pepper, and Garlic Powder to the Meat Mixture and mix well to incorporate. I usually use my hands to do this part, so either grab some gloves or just dig in. Be sure to wash your hands after to avoid cross contamination.

5. Add your Beef Tallow to the large saucepan/pot and begin to heat up. Add your minced onions to the Tallow and cook for a few minutes on high. Let the onions really start to sweat and turn translucent. You could also let them caramelize if you have extra time, but normally I don't.

6. Once the onions are cooked add your meat mixture to the saucepan and mix. We are not looking to brown the meat like you would with tacos or something similar

7. Add your Cumin, Chili Powder, Corn Starch, and Paprika to the pan. Add water until it is almost covering the meat and mix everything well. Let this simmer on medium-low heat, covered, for roughly 30-40 minutes, stirring every few minutes to make sure nothing is burning on the bottom of the pan.

8. As the sauce is cooking we are looking to reduce it to a pretty thick consistency with a more meat based appearance. That's the best way I can describe it, I will put an example of what I mean below at the end. You really just want almost no lose liquid in the sauce.

9. Once the sauce is cooked you are all set to serve on top of some Kogel Hotdogs(You want the stuff with the natural casing that has a snap when you bite into it) with some mustard and fresh onions. It's not unheard of to also add some shredded cheese as well.


Thanks for following along with one of my favorite family recipes growing up. Coney's are a bit of a tradition in Michigan and it's something my family really like to make.

Pic below is not my sauce but just one for a reference to how it should look when reduced and ready to serve.

Definitely gonna try this, keep em coming