“Michigans” a North Country Tradition | MLPBS Cooks

Michigans are a North Country specialty. Everyone’s got a secret recipe, but don’t worry you don’t have to share yours because one of our staffers shared hers!

Michigan Sauce Recipe

1 can Tomato Sauce
1 1/2 – 2 Lb Beef
4 tsp Chili Powder
2 tsp Cumin
2 tsp Garlic Powder
2 tsp Black Pepper
1 tsp Pepper Flakes
1 TB Tomato Paste
Dash of Hot Sauce
Dash of Cider Vinegar
Salt to taste
Chopped Onion for topping
Yellow mustard

Add the can of tomato sauce to pot. Stir in the beef breaking it up into the sauce, without browning the meat (I know, it goes against every recipe you’ve ever read.) Add dry ingredients and stir to combine. Cover with lid and cook until a chili like consistency. Add tomato paste. Add a dash of hot sauce and vinegar to taste. Stir and simmer to combine all ingredients.

Use regular hot dogs or go for Glazier’s reds if you prefer. Onions if added may be “buried” under the dog. Mustard is commonly added, but up to you!

Enjoy! What’s your recipe?

  1. Great station, love the email notices as well. Very neat blurb on the North Country roots of Michigans BUT…..the staff recipe you included doesn’t say how large a can of tomato sauce to use! Please advise, I’m hungry! Thanks! Jim W

  2. Hey Jim!

    You are absolutely right! We used a 15oz can. That said we got some comments from folks who worked in local shops that are famous for their Michigans. They claim they only use meat, dry spices and a little water… no tomato based anything. But all the home cook recipes seem to include tomato sauce. Either way… it was tasty how we made it.

    Enjoy and thanks for commenting!

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