country food

Chicago-Style Hot Dog recipe

Chicago-Style Hot Dog favorite among sports fans, this hot dog is a Windy City staple! The bun needs to be poppy seed, the frank needs to be all-beef, and the components need to be stacked on top of the bread in the right order. And whatever you do, avoid using ketchup to ruin the beauty of this Chicago dog!

Ten minutes for preparation
Cooking Time: 5 minutes
Time Spent: 15 minutes
One serving

Chicago-Style Hot Dog Ingredients

One hot dog made entirely of beef
One hot dog bun with poppy seeds
One spoonful of yellow mustard
One tablespoon of relish for sweet green pickles
One tablespoon of finely chopped onion
Two wedges of tomato
One spear of dill pickles
Two peppers for sports
One dash of celery salt

Instructions:

Over high heat, bring a saucepan of water to a boil. Lower the heat to low, add the hot dog to the water, and cook for approximately five minutes, or until well warmed. After taking the hot dog out of the water, set it aside.
After inserting a steamer basket into the pot, steam the poppy seed bun for around two minutes to warm it up.

Put the hot dog inside the steaming bun. Add the mustard, relish, onion, tomato, pickle, peppers, and celery salt in that sequence. On one side, place the tomato wedges between the hot dog and the top of the bread. Sandwich the pickle between the bottom of the bun on the other side and the hot dog. Never even consider ketchup!

Nutritional Information (per portion)