A Michigan hot dog has nothing to do with the great state of Michigan, except for the generally-accepted notion that the meat sauce was introduced to the Plattsburgh, NY area by a couple from that state.

I like the Michigan because it is a regional specialty, and like many regional foods it competes with mass-market competition through the use of an army of fanatical followers and a more-or-less strict agreement on its identity.

Here is a great discussion of the Michigan from the fun and informative Serious Eats blog.

I was happy to see that Top Dog sold its Michigan sauce by the pint, frozen and ready to go. I bought a pint that I will use sometime in a regional hot dog extravaganza.