Using Koegel's Flint Coney Style Topping

Related: Hot or Mild Chili Powder for Flint Coney Sauce?

Comparing to Abbott's ca. 2025 Flint Coney Topping

For the Die Hard Flint Coney folks like myself, compare the ingredients of this new Koegel’s product to Abbott’s similar product. Just as there are differences between the sauces of various Flint Coney restaurants, there will obviously be minor differences between Abbott’s completed sauce and this new Koegel’s version. (Note: The 25lb bag of unspiced base Abbott’s has shipped to restaurants to make their own sauce their way isn’t included here.)

Koegel’s Flint Coney Style Topping
Made with beef hearts and textured vegetable protein
Ingredients: Beef Heart, Beef, Water, Textured Vegetable Protein (soy flour, caramel coloring (contains sulfites)), Sodium Citrate, Sugar, Paprika, Salt, Sodium Diacetate, Garlic Powder, Chili Powder, Onion Powder, Cumin, Sodium Erythorbate, Sodium Nitrite.

Abbott’s Ready To Cook Coney Island Topping; Beef Pattie Mix (Cured), 4 or 10 lbs
Ingredients: Beef Hearts, Beef, Water, Hydrated Textured Soy Flour, Onions, Spices, Salt, Monosodium Glutamate, Sodium Nitrate, Garlic Powder, Sodium Erythorbate, Dextrose, Sugar and Sodium Nitrite.

Provided Cooking Instructions

The cooking instructions on the package.
The instruction page that's included if ordering nfrom BuyKoegels.com.

Regardless of where or how Koegel’s Flint Coney Style Topping is purchased, the cooking instructions are basically identical: Heat the contents of the package, and serve. While this can certainly be followed, there are issues with the product that categorize it as more of a starting point for Flint Coney Sauce instead of as a completed sauce.

Texture and Flavor Issues

The four components that create the bulk of the flavor and texture of the majority of historic Flint Coney sauces

There are issues with both the texture and flavor of Koegel’s Flint Coney Style Topping. However, these issues aren’t at all “deal breakers”. They’re simple to deal with, and as it really comes down to customization of the Koegel’s topping, tweaking these mods to emulate the sauce from a particular restaurant is certainly possible.

Texture: As soon as the package is cut open, it’s easy to see the texture of the Koegel’s is quite dry.The instructions say to heat it over medium heat (or in a slow cooker), however doing so doesn’t release enough moisture from within the topping itself to emulate the slightly-more liquid Coney sauce served in Flint Coney joints. Early Flint Coney joints would start cooking the contents of the 25lb bag of coney sauce base from Abbott’s in beef tallow to get the consistency correct, years later switching to shortening or vegetable oil. 

Flavor: The Koegel’s Flint Syle Coney Topping, when heated, is quite sweet. “Two To Go” published by the Genesee County Historical Society in 2008 laid out the flavor of Flint Coney toppings, none of which have been at all sweet. The 25lb bag of coney sauce base from Abbott’s was delivered to restaurants unspiced. Spicing for the 25lb bag was generally 1 cup each of paprika, hot chili powder, and paprika, with adjustments made for each restaurant’s own flavor profile for their sauce. The Koegel’s Flint Coney Style Topping could use some of each of these three spices, with at least twice as much cumin as the others. Some Flint Coney joints are also known to have added garlic powder, crushed red pepper flakes, or even ground kidney. 

Recommended Modification Starting Points

The Koegel’s Flint Syle Coney Topping, when heated, is quite sweet. The following recipe brings the texture and flavor into the real world. Using the topping as a starting point and adjusting these measurements and optional ingredients, you should be able to create the flavor you’re used to from your favorite Flint Coney joint.

 Ingredients

  • 1 13oz package of Koegel’s Flint Style Coney Topping
  • 2 Tbsp beef tallow
    or 1 Tbsp solid shortening plus 1 Tbsp beef stock
  • 2 tsp cumin
  • 1 tsp hot or dark chili powder
  • 1 tsp paprika
  • crushed red pepper flakes to taste
  • salt to taste

Optional Ingredients

  • 1/2 tsp garlic powder
  • 2 oz finely-ground beef kidney

Method

  • Dump the contents of the Coney Topping package into a 2 quart sauce pan. Heat it up over medium heat.
  • Once the sauce is warm, add the beef tallow or the shortening and beef stock combination.
  • Allow the fat to melt, stirring occasionally.
  • Add the cumin, hot chili powder, paprika, crushed red pepper flakes, and salt. Stir them into the sauce and adjust TO TASTE.
  • Add any or all of the optional ingredients. Stir them into the sauce and adjust TO TASTE.
  • Allow the sauce to simmer for at least ten minutes, and serve.