Port Huron-Style Coney Sauce

Port Huron-Style Coney Sauce

14 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
kaylasmom
Recipe by  kaylasmom

“This is a style of coney sauce that is found in the Greek restaurants and Coney Islands around the Detroit, Michigan area. It is very unique and different from New York coney sauce. Serve over steamed hot dogs in steamed buns with mustard and chopped raw onion if you wish. ”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.

Share It

Reviews (14)

Rate This Recipe
davidblaine
26

davidblaine

Instead of adding water and thickening with crackers, make more gravy using the same liquid and dry ingredients in the recipe (sans meat, of course), bring to a boil, thicken with a flour and water mix and add back to the cooked meat. This will look and taste like the product at places like National Coney Island, or Ted's in Port Huron. PS, leave out the Cayenne. These restaurants do not use this. If you like hot, go ahead, but this isn't used in the restaurants, at least not at this strength.

RICKDesMoines
12

RICKDesMoines

Thank you. Since we moved to Iowa, we have to wait for the big road trip to get a decent coney. Thanks for bringing Detroit back home to us. Go WINGS.

Carmen
9

Carmen

Thank you, thank you, thank you. My husband was born and raised in Port Huron and he always raves about the PH Coney sauce. I've never tried to make it myself so on Father's Day I decided to search and make some. Wow, for this recipe to pop up. I followed it to the T and it was PERFECT. A big hit at my party and my husband loved it. A keeper! Thanks so much. OH, and the potato masher tip. Never thought of it before. YOU ROCK!

More Reviews

Similar Recipes

Grandpa's Classic Coney Sauce
(224)

Grandpa's Classic Coney Sauce

Pork Medallions with Port and Dried Cranberry Sauce
(48)

Pork Medallions with Port and Dried Cranberry Sauce

Coney Sauce
(43)

Coney Sauce

New York System Hot Wiener Sauce I
(40)

New York System Hot Wiener Sauce I

Garbage Plate Sauce
(24)

Garbage Plate Sauce

Coney Island Sauce
(24)

Coney Island Sauce

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 116 cal
  • 6%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 2.2 g
  • < 1%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

New York System Hot Wiener Sauce I

>

next recipe:

Grandpa's Classic Coney Sauce