In Search of the Perfect Coney

Help Me Find the Perfect

Coney Island Hotdog Recipe!

I grew up in Flint, eating coneys with my dad at Palaces Coney Island restaurant. It was located on the bridge over the Flint River on Saginaw Street. The place smelled like coneys, onions, cigarettes, and beer. I got hooked.

There are many different Coney Island Hotdog recipes around the country. Some of them include such things as tomato, green peppers, wieners with casings, wieners without, ground beef, onions, chili powder, beans, mustard, ketchup, beer, and other things too ghastly to mention.

So far, this is the best recipe I've come up with:
Sometimes the best one is the simplest one!

  • Brown two pounds of high quality ground beef in a sauce pan. Drain the grease.
  • Add about a cup of water and a cup of finely cut onions, 3-4 tablespoons of chili powder, 2 tsp of black pepper, 1 tsp of salt. Saute and simmer for at least an hour. Keep moist and stir occasionally.
  • After at least an hour (or more), place a dozen high quality beef wieners (in their casings) over the top of the ground beef mixture. Steam wieners over mixture at low temperature for another half hour. The best you can get in Michigan are the Koegel's Viennas. Many coney officianados will not even make coneys unless they have the Koegel's Viennas!
  • Put wiener on a bun. Place generous helping of hamburger mixture between wiener and bun (on both sides), and on top. Put a layer of finely sliced onion on top. Cover with a strip of mustard.
Another recipe has come to me recently, that came from a Flint restaurant several years ago.
  • Put three pounds of hamburger, two tablespoons of suet or margarine in a large pan.  
  • Cook on low heat while mashing with potato masher.  Mash until fine
  • Add all other ingredients: 1/2 teaspoon garlic juice, 1 1/2 teaspoons dry mustard, 1 1/2 teaspoon oregano, 2 tablespoons paprika, 1/2 cup catsup, 1/2 cup water, 2 teaspoons salt, 1/2 teaspoon black pepper, 1 teaspoon sweet basil.  Stir well.
  • Keep mashing and stirring and cook until meat is done.
  • Cover and let simmer for two hours.
  • If bean pot is available, remove sauce and put in pot and let cook three more hours.  This can be put in containers and frozen.  When used after freezing, add a small amount of water, then heat.

If you know of another recipe, send it to me at I will try your recipe out. If I like it, I will put it on this web-page (with your permission, of course)!

Thanks to Drew of "Duke's Dogs" for the nice Flint Style Coney
he served me in Cheboygan on September 29, 2016 from his Hot Dog truck,
parked near the hospital!


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