Michigan Hot DogThis regional specialty has a unique sauce which is typically slightly chunkier and thicker than most hot dog sauces. You’ll often find this served on top-split buns, but regular hot dog buns will work. There are many versions of this sauce, but this is the way we like ours.Prep:15 minsCook:15 minsTotal:30 minsServings:10Yield:10 servings
- 1 pound ground beef
- ⅔ cup finely chopped onion, divided
- 1 (15 ounce) can tomato sauce
- ⅓ cup ketchup
- 2 tablespoons chili powder
- 1 tablespoon cider vinegar
- 1 tablespoon garlic powder
- 1 teaspoon hot sauce (such as Frank’s® RedHot®)
- salt and freshly ground black pepper to taste
- 1 tablespoon water, or as needed
- 10 hot dog buns
- 10 all beef hot dogs
- 5 teaspoons prepared yellow mustard
- Step 1Brown ground beef and 1/3 cup onion in a large skillet over medium heat, until the meat is no longer pink, 5 to 7 minutes. Drain, and return the skillet to the stove.
- Step 2Stir tomato sauce and ketchup into the ground beef mixture. Add chili powder, vinegar, garlic powder, hot sauce, salt, and pepper; stir until well combined. Reduce heat to low and simmer uncovered until sauce has thickened, 8 to 10 minutes. If sauce gets too thick, add water to thin it out.
- Step 3Meanwhile steam or simmer hot dogs in hot water until hot.
- Step 4Assemble hot dogs: Place a hot dog in a bun and spoon 2 to 3 tablespoons sauce on top. Sprinkle with remaining onions and drizzle with yellow mustard.
If there’s any leftover meat sauce, it may be frozen in an airtight container or a resealable bag–it freezes well.
Per Serving: 430 calories; protein 19g; carbohydrates 30.5g; fat 25.8g; cholesterol 57.4mg; sodium 1242mg.© Copyright 2021 allrecipes.com. All rights reserved.Printed from https://www.allrecipes.com 05/07/2021