izeker & butch's michigan sauce
There's a restaurant in Plattsburg,New York,that would ride our motorcycle to, just to have their Michigans. It must of been a secret sauce and handed down from owner since 1959. So my husband and I thought we'd try to make our own version of it with the taste we could come close to theirs. And we are satisfied that we came close to our favorite spot to have Michigans and not leave home : )
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prep time
1 Hr
cook time
1 Hr
method
---
yield
8 to 10 Hot Dog Toppers
Ingredients
- 2 pounds hamburg ( very lean, 85% to 90% )
- 1 medium onion finely chopped
- 1/4 cup green pepper finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon groung cumin
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons chili powder
- 3 tablespoons spicy brown mustard
- 2 tablespoons tomato paste ( mixed with 1/2 cup water )
How To Make izeker & butch's michigan sauce
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Step 1After you have chopped the onion and green pepper by hand to make finer,use food processor. **You want the taste of the onion and green pepper,but you don't want to see it.
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Step 2Don't fry hamburg; Boil it in 2 cups water,breaking it up to a fine texture until liquid is gone.
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Step 3Then add paste and 1/2 cup water; if not red enough for your liking,add a little bit, 1 teaspoon at a time.
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Step 4Simmer and turning until most liquid is gone,20 minutes. **You don't want this to ever go to a fry state.
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Step 5Serve on grilled hot dog buns,beef hot dogs,Michigan Sauce,Yellow Mustard,Chopped Onion. GET~R~Done!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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