A tasty drink that quenches your thirst while having the ideal ratio of sweet to tart and being low in calories and sugar. Anyone watching their calories but still seeking a beverage with full flavor should try this.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar
- 3 tablespoons lemon juice
- ½ tablespoon prepared mustard
- 3 tablespoons Worcestershire sauce
- 1 pound lean ground beef
- 1 cup ketchup
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- salt and pepper to taste
Instructions
- 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.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 8 g |
| Sodium | 1128 mg |
| Sugars | 20 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I grew up In Mineville, NY in the early 1950’s traveling to Port Henry (6 miles away) to eat Gene’s Michigan sauce. Now in my 70’s, this recipe tastes just like Gene’s. Alas, Gene passed away and sold the stand. A recent visit confirmed that the new owner no longer has this recipe. The current recipe was awful, but fortunately Grandma Slattery’s is the real deal! Tastes just like I remember.
A shingle comes to mind, tasted like vinegar, texture was good every thing else sucked canal water. Needed chili powder, cumin, jalapeno?something. Threw it out. It sucked!
I mix up a double batch every time I make it- to freeze in smaller portions. We think it is a delicious Michigan sauce…just like we used to get at Gene’s in Port Henry NY. It’s a summer time staple for us! Top it off with chopped red onions for a “Delish Mich….!”
Taste like Gene’s Michigan’s! Port Henry NY Love it!
I made this for my family, I had never had a MIchagan
Its so salty and i used less ketchup and salf free tomato paste, no could eat it so i will have to dilute it with something tomorrow
It was a hit with the family and had to make more hot dogs so they could come back for thirds.
just like Gene’s!
I am also used to Claire and Carl’s Michigan sauce. This tastes like sloppy joes. Grabted3good sloppy joes, but not Michigan sauce. I have claire and Carl’s recipe somewhere in my email just couldn’t find it. Will definitely make this again when I am craving sloppy joes. I would enjoy it prepared as that instead of over my hot dogs.
This was darn near PERFECT Hot Dog Sauce, not chili like other regions do .. but SAUCE. It was a tad too sweet for me, so next time I will half the brown sugar, but this is my new staple. No longer will I have to grab a can of manwich for hot dogs. Thank you Mrs. Slattery!
Left out the catsup and it was PERFECT! I’m from Plattsburgh, NY and it brought back memories (I live in the south now). They only know chili dogs.
This was a good try! Deconstructing Michigan sauce isn’t as easy as it may seem but this is a good effort. Sadly it’s too sweet. Michigan sauce should have just a subtle sweetness so you can taste the other flavors. This was too much. I am from Michigan, grew up in Detroit and Michigan sauce or Coney sauce as we called it was part of our weekly lives and can I say that I live in NY now and have tried most reconstructions and none are authentic “Michigan” sauce. They are close but something is missing and those from NY giving reviews based on that sauce are not giving real reviews on Michigan sauce.
It was really sweet (and that’s weird coming from me, i like sweetness in savory dishes) and tasted WAY too much like tomato paste. And was super, super thick.
If I were to make it again I would leave out the extra sugar.
I too grew up in Morrisonville/Plattsburgh area and thankfully get to make the 14 hr. trip back at least once a year. Cumin is a spice that you either love or hate. Like anything, tweak the flavors.
I made this for my boyfriend who is from way upstate NY and he loved it! He said it was really close to the Michigan’s he loves from Plattsburgh, NY. I made it on the stove then transferred it to my crackpot to simmer for an hour or so until we were ready to eat and it was perfect! Great recipe!
My husband grew up in the North Country and introduced me to Michigans. This recipe is by far his favorite. I’m a convert myself. Love them! Only change we’ve made to the recipe was to add a bay leaf while it simmers (and remove when done). Delicious!
Well…since it’s supposed to be a ‘topping’ for hot dogs, as opposed to a ‘Main Dish’ or used for tacos, I left out the brown sugar & ketchup. My ‘vinegar’ came from a jar of jalepenos & also some pepperoncinis that I chopped in it. Also, I diced my green peppers and onions very fine, so folks predisposed to ‘not’ liking those two won’t hardly know they r there. Did add one small can of paste, at the end, for very little color but it did make nice diff. NOW…this will be nice nice on top of a steamed dog, mustard under. Can’t wait to try it. BTW: truth be told, first time I heard of ‘Michigan Sauce’ and had it at Village Snack Bar in Rutland, VT.
I grew up eating Gene’s michigans and I think I might know these Slatterys actually graduated with one of them and have been craving michigans. I was really surprised to see this recipe much like the one I used to make. Its in the crockpot right now and I have no doubt that we will love it!! Thanks so much you certainly made my day!!
I would make just one recommendation, size the recipe up a little, and use a slow cooker. Once the sauce and spices are up to temperature, add the meat and stir it in to make the meat in the sauce as fine as possible. Let it cook over night, and adjust the spices to taste later in the day. The Michigan’s are traditionally made with Glazier Hots, which have a casing, and with finely minced onions buried under the sauce on the hot dog. The sauce freezes well, and if you size up the recipe, you can enjoy the Michigans whenever you want, by simply thawing some.
I was very disappointed.