This coney dog recipe is the closest I’ve found to the taste and texture of the coney dogs I grew up eating in Michigan. Coney dogs vary by region, but they all have the same basic ingredient. This is my favorite coney dog recipe along with some instructions on how to properly build a coney dog!
I love coney dogs! It’s in my blood. Both of my parents were born and raised in Jackson, Michigan, the birthplace of the coney dog. I first made this coney dog recipe for my son’s first birthday party and they were then requested for his second and his third birthday!
There are varying ways to put together a coney dog depending on where you are from. You can steam the buns, or not. You can cook the dogs in butter on a griddle or warm them in hot water. Prepare your buns and hot dogs then put your choice of mustard on top of the hot dog. Follow the mustard with the coney dog meat, raw or fried onions, and finally shredded cheddar cheese.
The real trick to making authentic coney dog meat is to use ground beef heart, but I never have that around so we just stick to good old fashioned ground beef. I serve these with ranch potatoes made with homemade onion soup mix. I cut the potatoes in to wedges and serve everything in plastic baskets to give the meal a fun diner feel.
- 1½ pounds ground beef
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- ¼ teaspoon onion powder
- ¼ teaspoon granulated garlic
- ¼ teaspoon celery salt
- ⅛ teaspoon ginger
- ¼ teaspoon cumin
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- ⅔ cup ketchup
- Brown ground beef in a deep pot.
- Add remaining ingredients and stir to combine.
- Simmer for at least 1 hour or put the mixture in a slow cooker and cook on high for 2 hours or low for 4 hours or until beef reaches desired consistency. It should be on the soft side.