Main Dishes Recipe « Michigan Hot Dog

This 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.

Ingredients

• 1 pound ground beef
• ⅓ 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

Cooking Directions

1. Brown 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.
2. Stir 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.
3. Meanwhile steam or simmer hot dogs in hot water until hot.
4. Assemble 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.

Nutrition Facts

• calories429.8
• carbohydrateContent30.5 g
• cholesterolContent57.4 mg
• fatContent25.8 g
• fiberContent2.4 g
• proteinContent19 g
• saturatedFatContent9.8 g
• sodiumContent1242 mg
• sugarContent8.9 g