Michigan Hot Dog Sauce Recipes

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.

Steps:

• Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend.
• When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.

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.

Steps:

• Brown beef and onion in a large skillet over medium-high heat. Drain fat; cool mixture slightly. Place in food processor; pulse until mixture is finely crumbled, about 5 or 6 pulses. Return meat to skillet; stir in garlic. Cook for 3 minutes.
• Pour the ketchup and barbeque sauce into the skillet. Stir in the chili powder, mustard, pepper, salt, cumin, Worcestershire sauce, red pepper flakes, and water. Cook, uncovered, until most of the liquid has evaporated, about 10 minutes. Season sauce with additional salt, if necessary.

Steps:

• Combine the ground chuck, chili powder, cinnamon, paprika, pepper, onion powder, garlic powder, cumin, cayenne pepper, allspice, mustard, beef base, and 1 cup water in a large saucepan over medium-high heat; use a potato masher to break up the beef and mix the rest of the ingredients through the beef; bring to a simmer; reduce heat to medium-low and continue to simmer 2 to 3 hours, adding water occasionally to keep the mixture moist. Once the mixture is softened, stir in the crushed crackers to thicken.

Steps:

• Preheat an outdoor grill for medium-high heat.
• Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
• Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
• Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

Steps:

• Mix tomato sauce, hot sauce and seasonings in a large saucepan.
• Add raw ground beef and mash with potato masher while cooking.
• Cook on medium heat for 30 minutes until beef is browned, then simmer on low for 2-3 hours.
• (Sauce will be very thick) Serve Michican Sauce over steamed hot dogs in a steamed bun and top with chopped raw onions.

Steps:

• Brown and drain the ground chuck and put into a large cooking pot.
• Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
• Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
• Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
• Serve over hot dogs.
• My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

Steps:

• In a large saucepan, bring water to a boil. Carefully crumble beef into water. Add onion. Boil until meat is no longer pink; drain. Add the tomato sauce, brown sugar, chili powder, salt and pepper. Simmer, uncovered, for 15 minutes or until heated through. Serve over hot dogs in buns.