Froman Coney Sauce

The classic Detroit Coney Dog sauce, with Gilbert's Froman in place of beef heart


Coney sauce is the centerpiece of famous hot dog styles from Detroit, Flint and Cincinnati. This recipe was borrowed almost verbatim from grilling legend Meathead Goldwyn. The authentic Detroit-style sauce uses ground beef heart, which adds a distinctive flavor and firmer texture. We moved to Flint, with 2 Gilbert’s Froman All-Beef Franks (made with beef sirloin) in place of the beef heart. Put down that canned chili, try this for your next tailgate, and freeze what you don't eat.

  • Mix the spices in a small bowl.
  • In a large skillet over medium-high heat, cook the ground chuck and Fromans for 5 minutes or until the beef is browned.
  • Pour 3 tbsp of fat from the meat into a separate stock pot, discard the rest.
  • Add flour to this new stock pot, whisk over medium heat to form a roux. Stir frequently for about 15 minutes, then whisk in the chicken stock, tomato paste and vinegar.
  • Add chopped onion, garlic and pepper to the ground meat, and cook another 5 minutes.
  • Push meat aside and add spices to skillet. Heat 2 minutes, then incorporate with meat.
  • Combine meat with your roux mixture, simmer from 15 minutes to 1 hour.
  • Move 1/3 of the Coney sauce to a blender, puree to a paste, then add back in. Voila!