In small pockets of NY and Pa, fine textured meat sauce is used, along with yellow mustard and chopped onions, to make a "Texas Hot". In most authentic recipes, the beef is not browned, but boiled in a small amount of liquid. Most of it evaporates so the sauce is not excessively runny. The result is the finest texture available. I don't know if boiled beef is authorized for Michigan Coneys, but it is my preferred method for hot dog meat sauce.
_________________ Jim Weights of Baking Ingredients
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