This is my collection of almost every version of the Flint Coney sauce recipe I’ve been able to locate. The recipes here have all been tested, and are provided with development notes and photos.
One thing I’m doing my best to correct, is peoples’ perception of what a Flint Coney really is. So before we go any further, understand this one fact:
Here’s how it works: Abbott’s Meat provides a 25# bag of raw and unfrozen sauce base (in the above image on the left) to the restaurants.The contents of the bag consists of finely-ground beef heart with soy texture. That product is the foundation for each restaurant’s individual recipe for the sauce. How it’s used is why there are so many minor variations in flavor. This is further described in the first recipe below.
For those who don’t have access to the 25# bag of Coney Topping Mix from Abbott’s Meat, the recipe for creating Flint Coney sauce from scratch involves starting with a whole beef heart, freezing and grinding it before adding textured vegetable protein, to recreate the base of what’s in the bag that’s distributed to restaurants. A few notes are included to help understand older methods of creating the sauce which are no longer in-use today.