Chicago Hotdog

Chicago Hotdog

The Chicago-style preparation for the hotdog was introduced sometime in the beginning of the Great Depression as a way to fill up on the cheap, so this dog is truly a meal in itself when made with its original ingredients.  Authentic versions of this hotdog are either steamed or boiled, and NEVER include ketchup.

 

  • 1 Package All-beef Natural-casing Hotdogs
  • 1 Package Poppy Seed Sub Rolls (large enough to hold the dog, along with a pile of other stuff)
  • 1 Medium Onion, chopped
  • 1 Large Tomato, wedged
  • Jar Sweet Pickle Relish
  • Jar Dill Pickle Spears
  • Jar Pickled Sport Peppers (or other pickled hot pepper), whole with stems removed
  • Yellow Mustard
  • Celery Salt

 

In large pot bring water to boil, reduce to medium heat.  In separate pot bring a cup of water to a simmer at medium heat with a steamer basket.  Slice a small “X” on the ends of all the hotdogs, drop hotdogs into large pot and cook for 5 minutes or until fully cooked.  Place buns into steamer basket and steam for 2 minutes or until warm. To assemble hotdog:  place hotdog in center, flank with tomato wedges on one side and pickle spear on other side.  Drizzle on yellow mustard, spoon on sweet relish and onions.  Sprinkle celery salt onto ingredients and top with a couple sport peppers.