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Grandma Slattery's Michigan Sauce

Reviewed: May 11, 2013
I would make just one recommendation, size the recipe up a little, and use a slow cooker. Once the sauce and spices are up to temperature, add the meat and stir it in to make the meat in the sauce as fine as possible. Let it cook over night, and adjust the spices to taste later in the day. The Michigan's are traditionally made with Glazier Hots, which have a casing, and with finely minced onions buried under the sauce on the hot dog. The sauce freezes well, and if you size up the recipe, you can enjoy the Michigans whenever you want, by simply thawing some.
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