Chicago-Style Hot Dog

Course: Lunch / Hot Dogs

Cuisine: American - Chicago

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Calories: 294kcal

Author: Kris Longwell

Bring the taste of Chicago home with this classic all-beef hot dog topped with mustard, relish, onions, tomato, pickle, sport peppers, and celery salt on a poppy seed bun. A true Windy City favorite!

Print Recipe

Equipment

griddle, grill, steamer, or pot of boiling water
Steamer basket

Ingredients

8 beef frankfurters natural casing
8 poppyseed hot dog buns
yellow mustard
1 cup chopped onions
16 tomato wedges
8 Kosher dill pickle spears
16 sport peppers
celery salt

Instructions

Cook the hot dogs in boiling water, on a griddle, grill, or in a steamer. About 5 minutes.
8 beef frankfurters
Steam the buns for 1 minute.
8 poppyseed hot dog buns
Place the dogs in the buns, and then add the toppings in this order: Mustard, onions, tomato wedges (on one side), pickle spear (on the other side), peppers, and topped with a dash of celery salt. Serve at once!
yellow mustard, 1 cup chopped onions, 16 tomato wedges, 8 Kosher dill pickle spears, 16 sport peppers, celery salt

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

For a Natural Casing Chicago-Style Hot Dog Kit, order from Vienna Beef.

The hot dogs will stay fresh (in the wrappers) in the fridge for a couple of weeks. They can be frozen for 2 to 3 months. Thaw completely before cooking them.

Remember: Chicagoans will tell you NO ketchup on a Chicago-style hot dog. (But we won't tell anyone if you add ketchup!).

Nutrition