Directions: |
Directions:Combine the 5 dry ingredients, hot sauce & ketchup with the tomato sauce. Add uncooked ground beef. Simmer on low heat, covered, for 1 hour; stirring occasionally. Remove cover and simmer for another 40 minutes. This will yield 5 cups of thick sauce. Sauce may also be frozen in half cup containers for later use.
Cook franks – steaming is traditional. Heat buns – again steamed is traditional.
Assemble: nestle the frank in the bun, squiggle a thin line of mustard down the center, spoon generous amount of sauce down the length of the frank, top with chopped onions. Yum! |
Personal
Notes: |
Personal
Notes: To the casual observer this might just “look like a chili dog”. But to residents of the North Country region of northern New York State (where I grew up), it's a rare gem worth a long drive just to savor one. I first got hooked in the late 60s while attending college at SUNY Plattsburgh. Back at the dorm we’d have heated discussions over whose was best – Nitzi’s (opened in 1935) or Clare & Carl’s (opened in 1942). We were thrilled when visiting parents could drive us out to either food stand. Michigans are found all across northern New York, Western Vermont and northward into the greater Montreal area (although theirs is a spaghetti sauce base). The history of the Michigan Hot Dog is a jumble of legends but the original recipe supposedly came from a Detroit woman who moved to Plattsburgh in the early 1900s. This recipe is my personal favorite and I regularly make the sauce and freeze it.
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This recipe for Michigan Hot Dogs is from