Michigan Hot Dog Sauce Recipe

"This is what many folks know as *dairy bar footer [coney] sauce*. It took me quite a few years to develop it and I have others but this one seems to be everyone's favorite around here. It's easy to make and I think you'll like it too. Tip: Use a heavy-bottomed pot and keep the heat low to avoid scorching the sauce -- stir frequently!"

Original is 40 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (67 g)
Calories 74.9
Total Fat - 4.1 g
Saturated Fat - 1.4 g
Cholesterol - 20.7 mg
Sodium - 119.2 mg
Total Carbohydrate - 2.9 g
Dietary Fiber - 0.7 g
Sugars - 1.6 g
Protein - 6.7 g
Calcium - 16.8 mg
Iron - 1.1 mg
Vitamin C - 3.3 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Brown and drain the ground chuck and put into a large heavy-bottomed cooking pot. All all remaining ingredients except for one cup of the water and the bouillon. Bring the sauce to a low boil over low heat, covered.

Step 2

Mash the bouillon cubes and add them to the remaining cup of water -- add it to the sauce. Allow the sauce to simmer, covered over very low heat for two hours, stirring fairly often. Serve over hot dogs or footers. If you find it necessary to thin the sauce at any point, add some chicken broth.