Saute onion and beef in saucepan (separating beef into almost a granular consistency with wooden spoon) until beef is thoroughly browned and onion soft and translucent. I do prefer mine with, thats the local ordering term meaning with onions, and I also like mustard added; directly on the roll, under the dog please. He returned to his home state of Michigan and devised his own sauce to accompany his hot dog. The flavors have to meld, she would insist. It is comprised of a steamed, not boiled or grilled, all beef frankfurter. To think of michigans is to think of the summer season within the Lake Champlain Region. Not Minnesota!There is a unique food creation that exists along the western shore of Lake Champlain. The Lake Champlain region, also known as the Adirondack Coast, has a variety of Inns, B&Bs, cabins and motels along with great places to eat and things to do. Hers was distinctive, not exactly like Genes nor anyone elses really, but her sauce was extremely popular among friends and family members. Ive never seen another recipe that included the cabbage. Its called a michigan, or michigan hot dog. From there the legend claims that he relocated to the North Country where it became a popular treat. These connoisseurs will also tell you that a true michigan has certain requirements. No one really knows for sure. Often measurements were not precise or had little personal notes attached like reduce amount for Joe. Its called a michigan, or michigan hot dog. It consists of a steamed hot dog, on a steamed roll, with a tomato based meat sauce. Serve over steamed hot dogs on steamed rolls. They rest flat on the bottom; unlike the side-opening, elongated, hamburger style rolls). Minnesotas? she asked. Today we are fortunate that some delis and quick-stop shops continue to offer them through the off season. Was it added as a flavor enhancement or a mothers way of getting more greens into her flock. There is much speculation about where the name michigan originated. True connoisseurs of michigans often boast that they can identify which stand it came from merely by taste or even appearance. Though each establishments sauce may be fundamentally similar, they all have slight variations. Often his large parking lot would be overflowing with autos. I do know many recipes found will say; ready in 30 minutes; that was not the case for my mothers. Overlooking the lake and the Lake Champlain Bridge, the yellow roadside stand still operates today; usually late April through mid-October, though under new ownership. In fact the opening of the drive-in/take out michigan stands are a sure sign of spring. Most will agree food preference is often linked to what one grew up with. You may need to adjust to suit your own taste preferences. No one was allowed to touch it for at least 2 days. However, I cant help but wonder. Here is a smaller batch recipe; but enough for a dozen dogs at least. The steamed frank is placed in a steamed top-loaded bun. (Often these are called New England Style hot dog rolls. Refrigerate for 48 hours; for flavors to meld of course. (Over an hour at least). It consists of a steamed hot dog, on a steamed roll, with a tomato based meat sauce. The mustard used must be a true yellow mustard and the onion garnish, if used at all, must be fresh white onions, finely diced; no piece larger than a pencil eraser. Add remaining ingredients and simmer on low, stirring frequently until somewhat reduced.

Whether the onions and mustard are buried under the sauce or the dog, or whether they are even added at all, is a matter of personal preference.They are best eaten at the place of purchase. What do they call these again? Thats right a small m; unlike the state. 1 cup very finely grated and/or ground cabbage. Keep in mind my mother did a great deal of cooking by taste-testing along the way. When it comes to the sauce, even the connoisseurs differ in opinion, but all will agree the sauce is definitely not a chili sauce, nor are large chunks of ground beef permitted. I laugh as I recall overhearing a visitor enjoying this delicacy outside one of our many roadside michigan stands. So check us out and start planning an ADK getaway today. One legend claims that a gentleman visited New York and fell in love with the Coney Island hot dogs; a natural case beef hot dog, topped with a bean-less chili sauce.

Often it is sprinkled with finely diced fresh onion and a ribbon of mustard is added. It used to be that they were only available during the summer, unless you made your own at home. There is a unique food creation that exists along the western shore of Lake Champlain. It should cling to the dog, not slide off into the bun (or run onto your fingers and down your chin; as I have known to happen). I can recall standing in line at Genes for what seemed like hours waiting to place an order. For me, the ideal michigan sauce is slightly sweet, somewhat tangy with a bit of an acidic bite. It freezes very well. My favorite sauce though has to be the one my mother made; again, what one grows up with. It does add a great bonus flavor to the sauce, not found elsewhere. Cabbage should be thoroughly cooked, soft and tender. They all agree that the sauce should be just the right consistency. Top with a stripe of yellow mustard and finely diced white onion, if desired. Having lived in the Lake Champlain Region most of my life, I immediately think of Genes Hot Dog Stand on the Main Street of Port Henry whenever I think michigan.

Some claim the distinctive sauce was actually first created in the state of Michigan. I will share her recipe with you. Add salt and pepper to taste. Do an online search for a michigan hot dog sauce recipe and you will come up with dozens of variations, though Ive never seen one quite like Moms. If purchased to go and transported in a vehicle, they should come with a warning label. Thats right a small m; unlike the state. For many, the mention of Genes is synonymous with the word michigan. She often would prepare giant batches. Transport only with windows wide open; otherwise your vehicle will definitely have a distinct aroma for at least a week! Don't just take our word for it, come see for yourself. Rumor has it that the current owner did purchase the original recipe along with the business, guaranteeing success. Gene Williams began operating this stand in the late 1940s and the place is considered famous, at least by local standards. Preparations for family picnics had to start early.