Paul and I lived in downtown Chicago for over 15 years. There were so many foods that symbolized Chicago, but one that is so close to my heart was the Chicago-style Hot Dog. The hotdog in Chicago is available on every corner, any street, or block all over the city.
When I indeed had my love affair with the Chicago-style hot dog, I was pregnant with our twins, Megan and Chris. I found early on that we were having twins and my appetite was on first base ready to slide into home. I was hungry. The spicy dog was what I craved!!
Depending on what region of the country you live in, your Hot Dog toppings could vary a lot. But in the Midwest and around the country now, the Chicago-Style Hot Dog is most popular. I wanted to share this wonderful meal for all your 4th of July menus when your family and friends start to gather!
So what exactly makes a Chicago Hot Dog Recipe different than the others? Not only are the toppings different, but the bun is a bit different as well. However, the Chicago Dog starts the same as many hot dogs, with a good quality all-beef frankfurter. The original Vienna all-beef hot dog is where it all started, arriving when German immigrants came to Chicago. I have researched where you can buy this hot dog, and Sam’s has them in stock.
While I love the flavor of a grilled hot dog, there is actually a traditional cooking method for hot dogs. First, you place the hot dogs in a large skillet and add about 1/2 cup of water, and steam them. Then drain the water and brown the hot dogs. This whole process takes about 10 minutes. Steaming the hot dogs before grilling gives them a crisp outside and juicy center.
You have the best hot dog. Next, you need the perfect bun. The Chicago-Style Hot Dog is eaten on a soft poppy seed bun. I love the Arnold’s Potato Bun. Brush it with egg whites and sprinkle with the poppy seeds; Then, broil the bun until heated and the poppy seeds are stuck to the bun.
Now, the best part, in my opinion, is the toppings. These unique hot dog toppings include yellow mustard, or I prefer Maille old-style mustard, Wickles pickle relish, sweet onions, Clauseen pickle spear, tomatoes, sport peppers, and celery seed.
I can just see myself sitting on a stool on a Chicago street corner, enjoying every last bite. Sometimes I would even have two!!!
Chicago-Style Hot Dogs
Ingredients
- 8 Vienna All-Beef Hot Dogs
- 8 Arnold Potato Hot Dog Buns
- 1-2 Egg Whites – mixed
- 1-2 tbsp. Poppy Seeds
- 1 tsp. Maille Old-Style Mustard – per hot dog
- 1 tsp. Wickles Oriinal Pickle Relish – per hot dog
- 1 tsp Swwt Onions – minced – per hot dog
- 1 Claussen Kosher Pickle Spear
- 2 Vienns Pickled Sport Peppers
- 2 Medium Size Tomatoes – small dice
- Celery Seed – sprinkle on top
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Directions
- Preheat the oven to 400 degrees. Next, take the buns out of the package. Slice buns lengthwise through the top, leaving the base intact. Brush the tops with the egg white and sprinkle generously with poppy seeds.
Set aside until the hot dogs are being cooked. - Place the hot dogs in a large skillet, add 1/2 cup of water, and steam the dogs. Use more water if you are cooking lots of hot dogs. Drain the water and brown the hotdogs, turning until brown on all sides. It should take about 10 minutes.
- Meanwhile, you can gather all your toppings in one place. Then, place the buns in the preheated oven and bake until lightly toasted, about 3 to 4 minutes.
- It is now time to assemble your hot dogs. First, add the browned hot dog with the toasted bun and begin topping it in the order of the ingredient list, or put the toppings on in the order you like.