Years ago in the sixties, I used to drive from Montreal to
Plattsburgh ofton for Gus's red hots.
There was a large pot cooking his meat sauce and I never tasted
anything so good. It was addictive. You couldn't stop at two of them.
There was not much else on the menu.

Later in the eightees I went back and was told it was bought frozen
from somebody else. Needless to say it was not the same and I never
went back. Gus was there no longer. I never forgot those great
hotdogs from Gus in my youth.

I would love to know the original recipe and if someone knew it or
could direct me to a site, I would gladly appreciate it..

I am aware there are zillions of sites offering recipes for hotdog
sauce, but I want the one that Gus used to make in the sixties.

meteore.

On Wed, 30 Nov 2011 07:06:12 -0800 (PST), meteore >
wrote:

> Years ago in the sixties, I used to drive from Montreal to
> Plattsburgh ofton for Gus's red hots.
> There was a large pot cooking his meat sauce and I never tasted
> anything so good. It was addictive. You couldn't stop at two of them.
> There was not much else on the menu.
>
> Later in the eightees I went back and was told it was bought frozen
> from somebody else. Needless to say it was not the same and I never
> went back. Gus was there no longer. I never forgot those great
> hotdogs from Gus in my youth.
>
> I would love to know the original recipe and if someone knew it or
> could direct me to a site, I would gladly appreciate it..
>
> I am aware there are zillions of sites offering recipes for hotdog
> sauce, but I want the one that Gus used to make in the sixties.
>
Did you read this already?
http://www.seriouseats.com/2010/06/h...-new-york.html


--
Food is an important part of a balanced diet.

sf,

I already read it, before posting, but there is no recipe there for
Gus's hot dog. Where is the meat?

Meteore

meteore > wrote:

>Years ago in the sixties, I used to drive from Montreal to
>Plattsburgh ofton for Gus's red hots.
>There was a large pot cooking his meat sauce and I never tasted
>anything so good. It was addictive. You couldn't stop at two of them.
>There was not much else on the menu.

Don't know about Gus's- My wife's family hails from Plattsburgh and
have been followers of Ronnie's for 4-5 decades.

I've come close to building a Ronnie's dog-- and one of her brother's
has nailed the recipe, they say.

-snip-
>I would love to know the original recipe and if someone knew it or
>could direct me to a site, I would gladly appreciate it..
>
>I am aware there are zillions of sites offering recipes for hotdog
>sauce, but I want the one that Gus used to make in the sixties.

This is worth trying- The dog is important, so be sure to get the red
ones. I *think* Ronnie makes his own rolls-- they are a bit heavier
than commercial rolls so you can really load the sauce on.

Quick Michigan Sauce
1 medium onion chopped
1 diced green pepper
2 tbls butter
1lb hamburger
1 ½ cups homemade chili sauce [*not* Heinz-- you want a sweet, chunky
sauce that has layers of vinegar flavor, and just a hint of tomato
flavor]
1 tsp cumin
1 tbl chili powder
1 tbl salt
2 tbls Franks Red Hot sauce

Saute onion and peppers in butter until soft-
Add hamburger and cook until brown
Add rest of ingredients and simmer for an hour or two
xxx

This is my Chili sauce
Chili Sauce
Makes about 6 qts
1 peck tomatoes [10 quarts- or about 17 pounds]
2 1/2 c chopped onions
4 c chopped celery [about a whole bunch]
2 1/2 c chopped green pepper [2 large from store]

6 inches stick cinnamon
1 1/2 tsp ground cloves
4 1/2 c brown sugar
1 T dry mustard
1 qt cider vinegar
1/4 c salt.


Peel and cut tomatoes in chunks into a large kettle. Cook 15 minutes;
drain off half of the juice. [1-2 qts when dripped through collander]

Add celery, onion and green pepper. Simmer 1 1/2 hours.

Add remaining ingredients and continue cooking 1 1/2 hours. Remove
cinnamon. Fill pint jars; process in boiling water bath for 5 minutes.
xxxxxxx

Now you've got me wanting a Michigan. . . .

Jim

On Wed, 30 Nov 2011 07:24:45 -0800 (PST), meteore >
wrote:

> sf,
>
> I already read it, before posting, but there is no recipe there for
> Gus's hot dog. Where is the meat?
>
There was a link to a PDF in the comments, but it played dead for me.
The gist of the article/comments was that every recipe is different
and a closely guarded secret. Various ingredients were mentioned for
the typical sauce, but obviously it's up to you to figure out what Gus
really used based on the taste you remember. I'm from Michigan, but
not that part and I've never eaten one of those dogs.

--
Food is an important part of a balanced diet.

Some friend in Florida sent me this recipe for michigan red hot sauce
recently. I have yet to try it, as my fridge is full
..

In a large skillet crumble 1lb of hamburger meat, add enough
water to just cover the meat.

Heat until it comes to a boil. While it is cooking mash with a
potato masher until it is very fine.

Add the following when has cooked down about half the water.

1tsp Paprika

1 1/2 tsp chili powder

1tsp powdered cumin

Salt to taste

you can add a little more or less of ingredients depending on
how strong a taste you want.

Simmer 1/2 hr to 45 min.

Remember it is a sauce so you don't want it to dry or to runny.

On Wed, 30 Nov 2011 08:19:39 -0800 (PST), meteore >
wrote:

> Some friend in Florida sent me this recipe for michigan red hot sauce
> recently. I have yet to try it, as my fridge is full
> .
>
> In a large skillet crumble 1lb of hamburger meat, add enough
> water to just cover the meat.
>
> Heat until it comes to a boil. While it is cooking mash with a
> potato masher until it is very fine.
>
> Add the following when has cooked down about half the water.
>
> 1tsp Paprika
>
> 1 1/2 tsp chili powder
>
> 1tsp powdered cumin
>
> Salt to taste
>
> you can add a little more or less of ingredients depending on
> how strong a taste you want.
>
> Simmer 1/2 hr to 45 min.
>
> Remember it is a sauce so you don't want it to dry or to runny.

Thanks for the recipe, I'll save it for next summer.

--
Food is an important part of a balanced diet.

Another interesting one, if you want a tomato flavor, but still not
Gus's what I want.

Michigan Sauce

2 lbs lean ground beef
1 (15 ounce) cans tomato sauce
4 teaspoons chili powder
2 teaspoons cumin powder
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons dried onion flakes
2 teaspoons crushed red pepper flakes
1/4 teaspoon hot sauce

Directions:
1.mix tomato sauce, hot sauce and seasonings in a large saucepan.
2.Add raw ground beef and mash with potato masher while cooking.
3.Cook on medium heat for 30 minutes until beef is browned, then
simmer on low for 2-3 hours.
4.(Sauce will be very thick) Serve Michican Sauce over steamed hot
dogs in a steamed bun and top with chopped raw onions.