Michigan Hot Dogs

  4.0 – 1 reviews  

Plain hot dogs made in the Michigan manner. For added acidity, I like to serve these with dill pickle potato chips, although French fries also taste good.

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 8
Yield: 8 hot dogs

Ingredients

  1. 8 hot dogs
  2. 1 pound lean ground beef
  3. 1 medium onion, diced, divided
  4. ½ cup water
  5. ¼ cup ketchup
  6. 2 tablespoons tomato paste
  7. 2 tablespoons distilled white vinegar
  8. 2 tablespoons Worcestershire sauce
  9. 2 teaspoons chili powder
  10. 1 (11 ounce) package hot dog buns
  11. 2 tablespoons prepared yellow mustard, or to taste

Instructions

  1. Place hot dogs in a large stockpot. Cover with water and bring to a boil. Turn heat off, cover, and let sit.
  2. Heat a skillet over medium-high heat, add ground beef and half of the diced onions. Cook and stir until beef is no longer pink; making sure to break into fine pieces, about 8 minutes.
  3. Meanwhile, whisk water, ketchup, tomato paste, vinegar, Worcestershire sauce, and chili powder until smooth.
  4. Drain ground beef mixture and return to the skillet. Stir in reserved ketchup mixture, reduce heat, and simmer for 10 minutes.
  5. Place hot dogs in buns. Top hot dogs with beef mixture. Divide remaining onions on top of the beef mixture and garnish with mustard.

Nutrition Facts

Calories 390 kcal
Carbohydrate 26 g
Cholesterol 63 mg
Dietary Fiber 2 g
Protein 21 g
Saturated Fat 8 g
Sodium 941 mg
Sugars 7 g
Fat 22 g
Unsaturated Fat 0 g

Reviews

Audrey Hines
It sounded good, but it needs 1 tsp salt and 2 Tbsp sugar. And it’s way too heavy on the Worcestershire sauce. It tastes more like a sloppy joe than a coney dog sauce.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top