Flint Style Coney Sauce (Red Sauce) Recipe

Crumble all ingredients, except ground up hot dogs, in a large, non-stick frying pan and simmer until thick. The original recipe was quite clear not to brown ground beef before adding other ingredients, but I had to bend the rules here. I DID brown the meat, and then drained the fat off as best I could before adding the other ingredients.

Add ground up hot dogs to sauce in frying pan and stir; bring to a bubble on medium low heat and then cook at least 15 minutes or more. If it tastes as though something is missing, add more cumin. If the sauce is too wet, add and stir in potato flakes or crushed saltines until desired consistency is reached. Keep warm.

Boil, roast, or grill the Viennas, as you wish. Top each frankfurter in a bun with a tablespoon or so of sauce. Serve with other condiments such as chopped fresh onions, hot dog relish, mustard or catsup, etc.

Refrigerate any leftover sauce in a tightly covered container. May be frozen, if desired.