Hot dogs are viewed across the nation as a staple of American cuisine. However, what makes them so fascinating is that different regions have such different takes on the correct way to prepare hot dogs that you could probably end up tasting the entire U.S just through hot dogs alone. A perfect example of this is the Chicago style dog. While this dog typically offers a taste of the Midwest, you can actually make this style of hot dog regardless of your region and enjoy that Chicago flavor.
Ingredients
- 4 natural beef franks
- 4 hot dog buns with poppyseeds (if you can find them, as these are the authentic Chicago buns)
- ½ cup of diced onions
- 3 teaspoons of sweet pickle relish
- 1 quartered Kosher dill pickle spear
- 4-6 pickled bell peppers/4-6 tiny hot peppers (whichever you choose and can find)
- Spicy brown mustard
- Horseradish
- Celery seed
- Beer (to marinate hot dogs in)
- Poppy Seeds (in case you cannot find poppy seed buns)
Instructions
- Simmer frankfurters in beer for around 10 minutes. Toss hot dogs around with tongs if possible to allow hot dogs to absorb flavor.
- Flip buns over and crisp on the stove until the inside of the bun is bronze and slightly crisp.
- Once done simmering in beer, place the hot dogs in the crisped hot dog buns.
- Top hot dogs with the quartered dill spear, relish, diced onions, and 1-2 pepper per hot dog.
- Sprinkle chopped celery and poppy seeds, and brown mustard on top of hot dogs and enjoy!
Please note that while hot dog buns with poppy seeds are a key feature of Chicago-style hot dogs, they are a bit difficult to find outside of the Midwest. This is why you can use separate poppy seeds as a substitute for the texture and flavor. Either way, this is the standard recipe for hot dogs in the Windy City, so go ahead and enjoy!
