Michigan Hot Dog Recipes

MICHIGAN HOT DOGS

Steps:

• Combine seasonings with tomato sauce. Mix with ground beef as if you are making meatballs. Put the mixture into the crock pot and cook on low for 2-4 hours. When cooked, the meat will need to be broken up. The sauce is traditionally has no chunks of meat, the meat is broken up to a very fine consistency.
• You may also simmer this on low for 2-3 hours on the stovetop, but I find the crock pot easier.
• Leftovers freeze well.

MIAMI HOT DOG

Steps:

• Preheat grill to medium. Combine the tomato, mango, scallions, all but a few tablespoons of the cilantro, the jalapeno, vinegar and garlic powder in a large bowl. Season with salt and pepper and mix until combined. Refrigerate until ready to serve.
• Wrap a slice of bacon around each hot dog. Grill, turning, until the bacon is browned, about 5 minutes. Spread mustard on the buns; fill with hot dogs. Top with mango salsa, crushed potato chips and the remaining cilantro.

MICHIGAN HOT DOG SAUCE

Steps:

• In a large saucepan, cook ground beef until browned.
• Drain off fat.
• Stir in tomato sauce, water, barbecue sauce, dried onion, chili powder, cumin, garlic powder and hot pepper sauce.
• Bring to boiling; reduce heat.
• Simmer, covered, for 30 minutes.
• Uncover; simmer 5 to 10 minutes or to desired consistency.
• Makes about 5 cups sauce, enough for 15 hot dogs.

MARION'S MICHIGAN SAUCE FOR HOT DOGS

Steps:

• Finely chop onions and saute in a little olive oil until tender.
• Add ground beef and cook until browned. Separate meat so it is broken into very fine pieces of meat.
• Add rest of ingredients, mix, and cook over low heat on the stove 1 hour or more.
• This could be cooked in a crockpot on low for six hours.
• Serve as a topping on hot dogs.

MICHIGAN HOT DOGS

Steps:

• Place hot dogs in a large stockpot. Cover with water and bring to a boil. Turn heat off, cover, and let sit.
• Heat a skillet over medium-high heat, add ground beef and half of the diced onions. Cook and stir until beef is no longer pink; making sure to break into fine pieces, about 8 minutes.
• Meanwhile, whisk water, ketchup, tomato paste, vinegar, Worcestershire sauce, and chili powder until smooth.
• Drain ground beef mixture and return to the skillet. Stir in reserved ketchup mixture, reduce heat, and simmer for 10 minutes.
• Place hot dogs in buns. Top hot dogs with beef mixture. Divide remaining onions on top of the beef mixture and garnish with mustard.

MICHIGAN HOT DOG

Steps:

• Brown ground beef and 1/3 cup onion in a large skillet over medium heat, until the meat is no longer pink, 5 to 7 minutes. Drain, and return the skillet to the stove.
• Stir tomato sauce and ketchup into the ground beef mixture. Add chili powder, vinegar, garlic powder, hot sauce, salt, and pepper; stir until well combined. Reduce heat to low and simmer uncovered until sauce has thickened, 8 to 10 minutes. If sauce gets too thick, add water to thin it out.
• Meanwhile steam or simmer hot dogs in hot water until hot.
• Assemble hot dogs: Place a hot dog in a bun and spoon 2 to 3 tablespoons sauce on top. Sprinkle with remaining onions and drizzle with yellow mustard.