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Michigan Hot Dogs
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5 from 9 votes

Michigan Hot Dogs

If you like chili dogs, you might like these Michigan Hot Dogs even better! Next time you’re thinking about hot dogs, try these instead…
Prep Time5 minutes
Cook Time1 hour 10 minutes
Passive time0 minutes
Servings: 6 hot dogs
Author: Francine Lizotte
Course: Lunch, Main Course
Cuisine: American
Keyword 4th of July, Beef, Canada Day, Comfort Food, Dairy Free, Gluten Free, Marinades & Sauces, Memorial Day, Party Food

Ingredients

  • 1 tbsp. olive oil tips & tricks
  • 3/4 cup white onions, finely chopped plus more for garnish
  • 1/4 tsp. ground Himalayan sea salt, or to taste and divided
  • 2 large cloves garlic, pressed
  • 1 lb. lean ground beef
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/2 cup ketchup, such as Heinz®
  • 2 tbsp. brown sugar
  • 2 tbsp. prepared yellow mustard, plus more for garnish
  • 1 tbsp. chili sauce such as Heinz
  • 1 tbsp. Frank's hot sauce
  • 1/2 tbsp. Worcestershire sauce
  • 1/2 tbsp. white vinegar
  • 1 tsp. chili powder
  • 1 tsp. mild paprika
  • 1 tsp. ground cumin
  • 1 can (8 oz.) tomato sauce
  • 2 tbsp. tomato paste tips & tricks
  • 6 sausages
  • 6 hot dog buns see Recipe

Directions

  • In a large skillet over medium heat, add oil and when it gets hot, add onion and a pinch of salt; sauté until translucent, about 2 minutes.
  • Add garlic and sauté for only 1 minute
  • Add ground beef, breaking into small pieces; season with salt and pepper. Cook until barely pink.
  • When the beef is almost done, add ketchup, brown sugar, mustard, chili sauce, hot sauce, Worcestershire sauce, white vinegar, chili powder, mild paprika and cumin; stir to combine.
  • Add tomato sauce and tomato paste; stir well.
  • Cover and bring mixture to a gentle boil; reduce the heat to medium-low and simmer for 50 to 60 minutes.
  • Ten minutes later, uncovered and continue cooking until the liquid is evaporated, stirring often
  • When the sauce is thick, start steaming the hot dogs and warm up the buns.
  • When ready to serve, place the dogs in the warm buns, spoon on a generous amount of the meat topping, drizzle on some mustard and garnish with chopped white onions.