A W Hotdog Sauce Michigan Style Recipes

GRANDMA SLATTERY'S MICHIGAN SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Saute the onion in butter until soft. Stir in the vinegar, brown sugar, lemon juice, mustard, Worcestershire sauce, ketchup, tomato sauce, and tomato paste. Stir to blend.
• When the mixture begins to simmer, add the raw ground beef breaking it into pieces with a wooden spoon. Simmer for 20 to 30 minutes. Serve over steamed hot dogs. Of course you can add some raw onions if you want.

MICHIGAN HOT SAUCE

Steps:

• Mix all ingredients together, except meat.
• Add meat raw and mash with a potato masher while the sauce is cooking. It is important to mash the meat while it is raw, to get the consistency right! Michigan sauce, traditionally, is a very thick sauce that doesn't have meat chunks.
• Simmer 2-3 hours, stirring and mashing with the potato masher occasionally.

MARION'S MICHIGAN SAUCE FOR HOT DOGS

Steps:

• Finely chop onions and saute in a little olive oil until tender.
• Add ground beef and cook until browned. Separate meat so it is broken into very fine pieces of meat.
• Add rest of ingredients, mix, and cook over low heat on the stove 1 hour or more.
• This could be cooked in a crockpot on low for six hours.
• Serve as a topping on hot dogs.

MICHIGAN HOT DOGS

Steps:

• Combine seasonings with tomato sauce. Mix with ground beef as if you are making meatballs. Put the mixture into the crock pot and cook on low for 2-4 hours. When cooked, the meat will need to be broken up. The sauce is traditionally has no chunks of meat, the meat is broken up to a very fine consistency.
• You may also simmer this on low for 2-3 hours on the stovetop, but I find the crock pot easier.
• Leftovers freeze well.

A&W CHILI DOG SAUCE RECIPE - (3.8/5)

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30 to 45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until needed. Before serving, microwave until warm.

HOT DOG SAUCE

Steps:

• In a large saucepan, bring water to a boil. Carefully crumble beef into water. Add onion. Boil until meat is no longer pink; drain. Add the tomato sauce, brown sugar, chili powder, salt and pepper. Simmer, uncovered, for 15 minutes or until heated through. Serve over hot dogs in buns.

COPYCAT A&W CONEY ISLAND SAUCE

Steps:

• In a 2 quart saucepan, brown the ground chuck, breaking into very small pieces.
• Salt and pepper lightly while cooking. Do not drain the fat.
• Add the remaining ingredients.
• Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
• Allow to cool, cover,and refrigerate until ready to use.

WORLD'S BEST MICHIGAN HOTDOG SAUCE

Steps:

• 1. Fry hamburg in skillet breaking into pieces as you would for a meat sauce or for sloppy joes.Drain off excess fat after hamburg has cooked.
• 2. Mix all the ingredients together (except hotdogs and buns) in a saucepan.Heat on low until just below the boiling point.
• 3. Cover and simmer for 30 to 45 minutes.Serve over hotdogs on hotdog rolls.

A & W HOTDOG SAUCE-MICHIGAN STYLE

Steps:

• 1. Grind bologna, and green pepper together in a hand grinder or chop fine coarse in chopper. Add this ground bologna mixture to a large kettle with the ground beef and scramble until blended together; and add remaining ingredients. Simmer of 4 hours on top of stove until it reaches the consistency you like. Stir so it does not burn on bottom of pot.
• 2. This can all be put in crock pot and simmer on low ,4 to 6 hours; stirring often until the consistency is reached you like. Stir this often also. Use what you want. Then when cool place in freezer containers or bags and store in freezer for 6 to 8 months.