Don’t be thrown for a loop by the title. First of all, this IS a Utica recipe and second, this is NOT just a sauce. This is a meal.
This weeks recipe was posted by Chris and is on page 39 of our book, A Taste of Utica.
“My nephew wrote this one down for me”
Michigan Sauce
- 1 medium onion, chopped
- 2 TBS butter (or use olive oil)
- 2 TBS vinegar (I used red wine vinegar for the meat version and red wine for the meatless)
- 2 TBS brown sugar
- 4 TBS lemon juice
- 1/2 TBS prepared mustard
- 3 TBS Worcestershire sauce
- 1 cup Ketchup
- 1/2 lb hamburg (or use a Vegetarian Meat Crumble substitute)
- salt and pepper to taste
Cook the onions until soft over medium heat, about 10 minutes.
Add other ingredients with exception of hamburg (or substitute). Sauté hamburg in a separate pan. Combine with sauce. Simmer about half an hour. Makes 1 pint of sauce. Serve over Hot Dogs – or Italian Turkey Sausages or Vegetarian Soy Dogs.
The result of this easy recipe was a rich, hearty tasty topping for any food from rice and pasta to hot dogs and sausage. Onions are always the classic complement to beef. There is a tanginess that works on the tongue in the most magnificent way. I made a double batch and was SO glad I did. Both Meat AND MeatLESS! 
You will definitely be making Michigan Sauce time and time again. Keep the recipe handy!
{ 7 comments… read them below or add one }
This may be the ultimate hot dog sauce…your close up image of the hot dog with the sauce on it is the poster child for all coney dogs!
Kathyvegas: Thanks so much. Made my Monday.
This looks nice and hearty for the cold weather. Yum!
Thanks Dawn: You had a GREAT recipe for fresh dill. I love it.
I’m not usually a fan of chili dogs or hot dogs or the like, but this looks so good! I first looked at this last night while I was waiting for Ryan to get home for dinner… big mistake! The picture made me so hungry lol Is the sauce sort of barbecue sauce like?
Liz: Very BBQ sauce like.
The Michigan sauce we tried in the Potsdam/Malone area (on Michigan dogs) used something closer to a Greek meat sauce, much like the meat sauce on Troy-area little hot dogs. This recipe looks and sounds very different. Now I’m even more tempted to go to Plattsburgh and see what their Michigan sauce is like.
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