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This recipe for MICHIGAN CONEY SAUCE, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lester Sprague
Added: Monday, August 20, 2007



1 1/2 lbs. hamburger
4 or 5 hot dogs
1 Tbs shortening
1 Tbs unsalted butter
1 tsp minced garlic
1 Tbs prepared yellow mustard
6 oz water
6 oz can tomato sauce
3 Tbs mild chili powder
Kosher salt and pepper


Brown the ground beef in the skillet till itʹs nice and tender. Dump it into the colander and let it
drain. Push on the browned meat in the colander with the back of a spoon until most the grease
is out, and then dump the meat into the sauce pan.
Install discs onto the front of the meat grinder for a fairly small grind and grind the hot dogs into the glass dish.After digging the rest of the ground hot dogs out of the inside of the grinder, add the ground hot dogs to the browned meat. With the exception of the chili powder and the salt and pepper, add the remaining ingredients to the sauce pan and mix it all as completely as possibly. Start heating the sauce on the stove over medium heat. When it comes to a simmer, cover the saucepan, setthe burner for low heat, and let the sauce simmer for 20 minutes, stirring occasionally to prevent scorching. Add the chili powder to the sauce and stir it in well. Check the flavor of the sauce and add the salt and pepper to taste.Cover the sauce again and let it simmer another 10 minutes to let the flavor develop before servingon grilled Koegel Viennas in natural casings on decent (not wimpy) steamed buns, all toppedwith a squiggle of a rich yellow prepared mustard and some chopped onion.




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