Step into the vibrant tapestry of flavors that define the iconic Chicago-Style Hot Dog, a gustatory journey that encapsulates the heart and soul of the Windy City’s culinary heritage. This legendary creation is not merely a hot dog; it is a symphony of tastes, textures, and traditions meticulously assembled to tantalize the taste buds. Picture a perfectly steamed poppy seed bun cradling a plump, all-beef hot dog that snaps with each savory bite, providing a symphony of contrasts. The ensemble is adorned with an array of vibrant toppings: a bright green pickle spear, crisp and tangy, nestled alongside the fiery kick of sport peppers. A generous drizzle of neon-green relish adds a sweet note, while diced onions, ripe tomato slices, and a dusting of celery salt complete this masterpiece. This hot dog isn’t just a culinary creation; it’s a cultural emblem that beckons you to savor the essence of Chicago’s rich culinary tapestry. Brace yourself for an authentic gustatory voyage as you prepare to craft and relish the legendary Chicago-Style Hot Dog.
Chicago-Style Hot Dog Recipe | S2Recipes
Details Chicago-Style Hot Dog Recipes
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 1
Ingredients For Chicago-Style Hot Dog Recipes
1 all-beef hot dog
1 poppy seed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
2 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Instructions: Chicago-Style Hot Dog Recipes
Step 1: Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dog in water, and cook until warmed through, about 5 minutes. Remove hot dog from water and set aside.
Step 2: Place a steamer basket into the pot and steam poppy seed bun until warm, about 2 minutes.
Step 3: Place hot dog in steamed bun. Pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges should be nestled between hot dog and top of bun on one side. Place pickle between hot dog and bottom of bun on the other side. Don't even think about ketchup!
The filings are spot on but I’ve learned to never boil your hotdogs. The boiling takes away much of the dogs flavor. I’ve steamed them but my favorite is to cast iron skillet frying with olive oil or butter.
I have been raised in Chicago and on Chicago Dogs. But one thing that kicks it up another level is to either use a toaster oven to roast them, or your air fryer. Also Vienna makes the blue relish and is in most grocery stores. The relish makes a difference. Enjoy, and please HOLD THE KETCHUP LOL
Perfect, down to the order of condiments.
Well, this is the real Chicago dog, they don't fare well in other parts of the country, but it's what we had around Maxwell Street -- right down to the "neon green sweet pickle relish."
I could not find poppy seed buns near me, so I substituded brat buns. The hot dogs were bun length and fit perfectly. I steamed the buns in a damp paper towel via the microwave instead of the directions provided. The recipe was spot on though and they were delicious.
Looks like an invitation to indigestion but it's awesome. Good luck finding poppy seed buns outside of Chicago.
Here in Iowa, I do make trips back to Chicago to lay in a supply of Vienna Red Hots, and Vienna Sport Peppers and Relish. On my last trip I could not find any Rosens poppy seeded buns. Sad. Those buns are very difficult to locate. Pepperidge Farms top sliced buns are the best for us. On North Milwaukee Ave, of course is Super Dawg (close to the old homestead) - many years ago there was Tasty Pup nearby - they added thinly sliced cucumbers as well - I do that occasionally. And some folks prefer celery seed over celery salt.Once fully loaded, I put them back into the steamer for a minute. On my last trip I visited Gene and Judes too - near my old HS in River Grove. And Bob-O's on Irving Park near Cumberland is good too.Ive attached a photo of a Gene and Judes dog...yes, fries are piled on top
This recipe is perfect except one part. The dogs must be Vienna dogs not just beef. You can buy the entire Vienna brand of all these ingredients on Amazon and I believe Ebay. Not sure about that one. But you can buy everything from the company that started the Chicago dogs. It's a bit pricey but you won't regret what you get
Chicago hot dogs (or as traditionalists like myself prefer to call them "red hots") are the bomb! I'm Chicago born, raised & still here. So I'll tell you this "recipe" (not really a recipe but assembly instructions) is not bad coming from someone obviously not a native Chicagoan. This recipe leaves out a few tidbits of knowledge about the art of Chicago red Hots which I'll now try to share with you.1. Yes it must be an all beef dog, but it must be of high quality (no Oscar Meyer or Bar S etc) with a good seasoning blend built into it. Typically here in Chicago Vienna Beef brand is the default. But they're not the only suitable brand. Usinger's, Hebrew National, Nathan's and others are decent enough. However, if you really want an authentic taste, get these brands'natural casing variety if you can find them. The casing holds their juicy flavor in the dog until you bite into it for that luscious satisfying "snap". Oh so worth the added cost.2. Absolutely DO NOT boil your dogs unless you want to cook the flavor out of them. Hot dogs come fully cooked in the package. So to heat them bring a pot of water to a boil, turn off the heat and drop in the dogs and let them bathe in the hot water for 5 to 7 minutes and they're done. You can also steam them or grill them but sure to score them if char grilling.3. Cut the number of tomato wedges down to 2 thin wedges and also slice the typical pickle spear in half length wise. The idea here is to limit the quantity of any particular condiment so that the flavors blend together and compliment each other and not dominate the others or overpower the dog's flavor.4. If at all possible, use white onion that's been freshly chopped for the best taste.5. Pickled Sport Peppers are not very common outside Chicago, but raw are grown across the American South and you can pickle them yourself. If you must substitute with another type, try pickled Serrano peppers that you can slice length wise.I hope the readers find this review helpful. Enjoy
