Originally posted by ScreenBear
Just for starters, how about a description of what you deem to be the classic Detroit Dog?
I beleive Gschwim pretty well stated it..
I'm a left coast Michigan resident, but I've talked, questioned and learned alot from the east coast residents (of Michigan).. Like I said earlier, you turn a few blocks and the recipes will differ.. Sort of Strong Greek influence to a weak Greek influence. From a meaty sauce to a wet sauce. Alot use Beef Hearts as substance, othere's just simmered ground beef and thickened tomato sauce.
Here's what seems to be the most authentic recipe:
The Coney Island shop in Detroit is a landmark and one of the first coney shops to open. Here is their authentic recipe...you need some type of organ meat, so arrange with your butcher. This was published in one of the Detroit papers back in the 1970's.
Original Coney Island Sauce
1 tablespoon Butter
1 tablespoon Margarine
1 1/2 pound(s) Ground beef
2 medium Onion(s), minced
1 clove Garlic, crushed
3 tablespoon(s) Chili powder
1 tablespoon Yellow mustard
6 ounce(s) Tomato paste
6 ounce(s) Water
1 Beef heart, cooked and ground
4 Hot dog(s), ground
Salt and pepper to taste
1 tablespoon Sweet pickle relish
1 tablespoon Green olives, crushed
Combine all ingredients except hot dogs and cook until thick.
Do NOT brown the beef first.
Add the hot dogs and cook 15 minutes longer.
If the sauce is too thin, add some crumbled soda crackers.