What Makes Michigan Hot Dogs So Special?

Travel around the U.S. sampling hot dogs, and the unheard regional styles just keep coming. And sometimes, the pedantics of sausage meets bun turn tricky, with Michigan being a prime example. Intriguingly, the style isn't even consumed within the namesake state lines.

So, just by name alone, the Michigan hot dog intrigues. And to unpack further details, Food Republic is fortunate to have exclusive advice from Nathan Gerard. A part of Pellet Head — a Midwestern company that sells grills, ovens, stoves, and more — he's well-versed in the knitty-gritty of classic American cooking. And according to him, "the Michigan dog is all about that signature meat sauce."

This creation closely resembles the Coney Island hot dog, featuring a bun and sausage covered in ground beef chili. You can consider it a substyle or a spin-off, but either way, the Michigan hot dog offers some special qualities. Gerard pointed out that the meat sauce's consistency is "smoother [and] without beans," while featuring a distinct combination of spices. Furthermore, the dish employs particular franks and comes with a careful construction, too.  "The combo of that spiced meat sauce, a high-quality beef dog, and classic prep," said Gerard, is what sets this style apart.

Michigan hot dogs are most strongly intertwined with the city of Plattsburgh, New York, where the dish has been enjoyed for over a century. As Nathan Gerard noted, "This type of dog has nothing to do with Michigan," — in fact, no one's definitively sure how the combination arose. Some do point toward Detroit — the birthplace of the Coney Island — although such a claim is often refuted by New York locals.

What's a little more definitive is the food's composition. First, there are the foundational hot dog components: "A snappy natural-casing hot dog in a soft steamed bun," Gerard described. Beloved brands include the recognizable, vibrant red Glazier and Tobin's, which technically pushes the links into frankfurter rather than hot dog territory.

Next up, there's the quintessential meat sauce. This one also relies on a beef base, "usually spiced with things like cinnamon, allspice, and maybe even a hint of clove," Gerard explained. Tomatoes form the liquid foundation, and ingredients like chili powder and hot sauce imbue the gentlest tinge of spice. Texturally, the condiment should be super smooth; this effect is achieved by patient bubbling.

Finally, there's the hot dog construction itself. The bun's symmetrically sliced for convenience, then the link's placed atop. On goes the mouthwatering meat sauce, followed by a touch of diced onions, and a gentle drizzle of mustard. Like in Chicago, ketchup's frowned upon, although you won't find pickled vegetables, either. Instead, it's a messy, but well-melded creation that's immediately recognizable.