Chicago Hot Dog (Edit recipe)

This classic Chicago hot dog recipe is a must-try! This authentic recipe will bring the taste of Chicago into your very own home.

20 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	314
Fat:	11 g
Carbohydrates:	35 g
Protein:	20 g
Cholesterol:	295 g
Sodium:	2297 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 8

Ingredients

8 whole Hot Dog Buns
8 whole Beef Hot Dogs
.25-.5 cups Yellow Mustard
7-8 Tbsp Neon Green Vienna Chicago Style Relish
1 whole Tomato, cut into 8 slices or wedges
8 whole Dill Pickle Spears
.5 cup White Onion, diced
16 whole Sport Peppers
1-2 tsp Celery Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To steam the hot dog buns, place them in a steamer basket over an inch of simmering water in a medium pot with a lid. Cook for 1 minute and then set aside.
To cook the hot dogs, bring a medium pot of water to a low simmer over medium heat. Add the hot dogs and let them simmer for about 5 minutes until they plump up.
Add each of the cooked hot dogs to the steamed hot dog buns.
First, add a drizzle of yellow mustard over the hot dog, and then add some of the bright green relish on top.
Place a tomato wedge on one side of the hot dog and add one pickle spear to the other side.
Sprinkle the top with about a tablespoon of the diced onions and then add two sport peppers.
Finish the hot dogs off with a sprinkling of celery salt and serve!

Notes

BUNS - Make sure to pick a sturdy, more dense hot dog bun so it holds up well to steaming. Don't steam for too long or they will fall apart. Poppy seed buns are almost impossible to find outside of Chicago, so regular hot dog buns can be brushed with an egg wash and sprinkled with poppy seeds. Bake them at 350˚ for 5 minutes and then steam as directed. TOPPINGS - Sport peppers and classic neon green relish are hard to find but can usually be purchased online. and regular sweet pickle relish can be used instead. ASSEMBLY - Don’t assemble the dogs until right before eating so they don’t get soggy. For a party, the hot dogs, buns, and toppings should all be kept separate so guests can assemble them on their own. Serve on a piece of aluminum foil with a batch of hot and crispy fries for a true street food experience.