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!
Joanne
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.
[…] toppings on my pizza were: Vegetarian Michigan Sauce (the Taste of Utica recipe from February- YUM!), 2 sliced tomatoes – sprinkled with basil, salt, […]
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.