Introduction:
Step into the bustling streets of Chicago, and you’ll find a culinary treasure cherished by locals and revered by food enthusiasts worldwide – the Chicago-style hot dog. These flavor-packed sausages, affectionately known as “dragged through the garden” hot dogs, are a symphony of toppings that create a taste sensation like no other. While Chicago boasts an abundance of hot dog vendors, it’s the iconic Chicago-style dog that truly steals the show. With a tantalizing array of ingredients, these hot dogs aren’t just a meal; they’re an experience. Join us in crafting these Windy City wonders, perfect for a crowd-pleasing lunch paired with spicy fries, onion rings, cheese fries, or an Italian pasta salad. And remember, in the world of Chicago-style hot dogs, ketchup is a forbidden condiment.
What Sets Chicago-Style Hot Dogs Apart? A genuine Chicago-style hot dog adheres to a strict set of criteria: it begins with a beef sausage in a natural casing, cradled in a soft poppy seed bun. The classic toppings include yellow mustard, neon green relish, chopped raw onion, dill pickle, tomato slices, bell pepper, and a sprinkle of celery salt. While finding poppy seed buns can be challenging outside of Chicago, we’ve got you covered with a quick and easy recipe to make regular muffins with a delightful twist.
Why the Bright Green Relish? The signature bright green relish is a blend of regular relish infused with blue and yellow food coloring. This optional touch adds an eye-catching vibrancy to the presentation, making your Chicago-style hot dogs truly pop.
Exploring the Peppers: Chicago-style hot dogs traditionally feature mild, salty sport peppers, readily available in the pickle section of most stores. However, if you can’t find them, feel free to substitute with pickled banana peppers, pepperoncinis, pickled jalapenos, or pickled serrano peppers to suit your taste preferences.
Yields: 8 servings Prep Time: 5 minutes Total Time: 20 minutes
Ingredients:
- 8 hot dog buns
- 1 large egg, lightly beaten
- 2 teaspoons of poppy seeds
- 1/3 cup of sweet pickle relish
- 1 or 2 drops of blue and yellow food coloring (optional)
- 8 natural casing all-beef hot dogs
- Yellow mustard
- 1/2 medium white onion, finely chopped
- 2 vine-ripened tomatoes, sliced 1/4-inch thick and halved
- 8 dill pickle spears
- 1/2 cup of sport peppers
- Celery salt, for sprinkling
Directions:
- Begin by preheating your oven to 350°F and line a baking sheet with parchment paper.
- Arrange the hot dog buns on the prepared baking sheet. Brush the tops evenly with the beaten egg, reserving some for later. Sprinkle the buns evenly with the poppy seeds.
- Bake until the buns glisten, and the egg is perfectly set, typically taking 5 to 7 minutes.
- In a small bowl, combine the sweet pickle relish with the optional food coloring, adding a touch of vibrant flair to your condiments.
- For the hot dogs themselves, fill a large stockpot with 2 cups of water and fit it with a steamer basket. Bring the water to a gentle simmer and add the hot dogs. Cover and steam until they are piping hot, which usually takes about 5 to 7 minutes.
- As the hot dogs steam, nestle the buns atop them in batches, ensuring they don’t touch the steamer basket. Cover and let them steam together for an additional 2 minutes until the buns become soft and warm.
- Now, the grand assembly: place each hot dog in its bun and generously top with yellow mustard, the delightful relish mixture, and a generous sprinkling of finely chopped onion. On one side of the hot dog, lovingly arrange two halves of vine-ripened tomatoes, and on the other side, tuck in a dill pickle spear. Finish this masterpiece with 2 or 3 sport peppers and a light dusting of celery salt.
- Your gourmet Chicago-style hot dogs are ready to dazzle your taste buds. Serve them immediately, and savor the explosion of flavors that define this Windy City classic. Enjoy!
image source : thepioneerwoman.com
