CNYEats A Taste of Utica: Michigan Sauce Recipe
CNYEats A Taste of Utica: Michigan Sauce
Don’t be thrown for a loop by the title. First of all, this IS a Utica recipe and second, this is NOT just a sauce. This is a meal.
This weeks recipe was posted by Chris and is on page 39 of our book, A Taste of Utica.
“My nephew wrote this one down for me”
Michigan Sauce
- 1 medium onion, chopped
- 2 TBS butter (or use olive oil)
- 2 TBS vinegar (I used red wine vinegar for the meat version and red wine for the meatless)
- 2 TBS brown sugar
- 4 TBS lemon juice
- 1/2 TBS prepared mustard
- 3 TBS Worcestershire sauce
- 1 cup Ketchup
- 1/2 lb hamburg (or use a Vegetarian Meat Crumble substitute)
- salt and pepper to taste
Cook the onions until soft over medium heat, about 10 minutes.
Add other ingredients with exception of hamburg (or substitute). Sauté hamburg in a separate pan. Combine with sauce. Simmer about half an hour. Makes 1 pint of sauce. Serve over Hot Dogs – or Italian Turkey Sausages or Vegetarian Soy Dogs.
The result of this easy recipe was a rich, hearty tasty topping for any food from rice and pasta to hot dogs and sausage. Onions are always the classic complement to beef. There is a tanginess that works on the tongue in the most magnificent way. I made a double batch and was SO glad I did. Both Meat AND MeatLESS!
You will definitely be making Michigan Sauce time and time again. Keep the recipe handy!
Meat Sauce
"Hot Dog Sauce",
"Michigan Sauce",
Italian Turkey Sausage,
Meat Sauce,
Yves Meatless Hot Dogs