Chicago-Style Hot Dog
Chicago-Style Hot Dog Say it: shih-KAH-goh style HAHT dawg
The Chicago-style hot dog is a Windy City icon: an all-beef frankfurter in a poppy-seed bun, topped with yellow mustard, neon-green relish, chopped onion, tomato wedges, a dill pickle spear, sport peppers and a shake of celery salt. It is eaten at ballparks, hot dog stands and backyard cookouts. The contrast of salty, sour, sweet and spicy with a snappy sausage makes it special, and ketchup is traditionally left off.
Chicago-Style Hot Dog
Chicago-Style Hot Dog
Pronounced shih-KAH-goh style HAHT dawg
- Serves
- 4
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, mustard, celery. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the hot dogs
For the toppings
Method
Bring the water to a gentle simmer in a wide skillet. Add the frankfurters and heat until plump and hot through, 5 to 7 minutes; do not let the water boil hard or the casings may split.
While the franks heat, set a steamer basket over the simmering water. Steam the buns, cut side up, until soft and warm, about 2 minutes; keep them covered.
Prepare the toppings. finely chop the onion, cut the tomatoes into thin wedges, and drain the sport peppers and pickles.
Open a warm bun and lay in a hot frankfurter. Squeeze on about 1 tablespoon (15 ml) yellow mustard, then spoon on about 2 tablespoons (30 ml) relish and 2 tablespoons (30 g) chopped onion.
Tuck 3 to 4 tomato wedges and 1 dill pickle spear alongside the frank, then add 2 sport peppers. Sprinkle with a pinch of celery salt.
Serve immediately, wrapped in paper if you like, and repeat with the remaining buns and toppings. Do not add ketchup.
Regional variants
A Chicago char-dog is the same build with a grilled, lightly charred frankfurter instead of a simmered one. Some home cooks warm the buns in a covered skillet rather than a steamer.
Cook's notes
- Use natural-casing all-beef franks for the classic snap; simmer them gently so the casings stay intact.
- Steam the buns just before assembly so they stay soft and do not tear.
- Keep ketchup off the dog; the relish and tomatoes supply the sweetness Chicago-style hot dogs are known for.
Serve with
Crispy french fries and a cold root beer, lemonade or soda.
Make ahead and storage
Prep the toppings up to 1 day ahead and refrigerate them separately. Reheat franks in simmering water and steam buns just before assembling.
