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!

Meat Sauce