CHICAGO STYLE DOGS RECIPE RECIPES

Name: Chicago-Style Hot Dogs
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 hot dog buns; 3 tbsp. melted butter; 1 tbsp. poppy seeds; 4 hot dogs; 1 tbsp. yellow mustard; 1/4 c. pickle relish; 1/4 white onion, finely chopped; 1 tomato, sliced into half moons; 4 pickle spears; 8 sport peppers; 1/2 tsp. celery salt

HOW TO MAKE THE BEST CHICAGO-STYLE HOT DOGS RECIPE - DELISH

How to Make the Best Chicago-Style Hot Dogs Recipe - Delish image

Chicago-Style Hot Dogs are topped with tomatoes, relish, onion, pickles, and sport peppers. No ketchup allowed. Head to Delish.com for the recipe.

Provided by Makinze Gore

Categories dinner party Sunday lunch tailgate meat

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 hot dog buns
3 tbsp. melted butter
1 tbsp. poppy seeds
4 hot dogs
1 tbsp. yellow mustard
1/4 c. pickle relish
1/4 white onion, finely chopped
1 tomato, sliced into half moons
4 pickle spears
8 sport peppers
1/2 tsp. celery salt

Steps:

Preheat oven to 350°. Brush outside of hot dog buns with butter and sprinkle poppy seeds on top. Place buns, seam side down, on a baking sheet. Bake until lightly toasted and poppy seeds stick to bun, 10 minutes. In a large pot of boiling water, add hot dogs and boil until warmed through, 5 minutes. Place hot dogs in buns and then top with mustard, onion, relish, tomato slices, pickle spear, sport peppers, and a pinch of celery salt.

CHICAGO DOGS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Chicago Dogs Recipe | Food Network Kitchen | Food Network image

Now you don't have to make a trip to the Windy City to enjoy a version of the signature hot dogs smothered in classic condiments. A Chicago-Style Dog or Chicago Dog is usually boiled, but we chose to steam ours—it gives the hot dog a good snap, and the steamed buns are warm and squishy in the best way possible.

Provided by Food Network Kitchen

Categories main-dish

Total Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 all-beef hot dogs
4 poppy seed hot dog buns (see Cook's Note)
Yellow mustard
1 dill pickle, quartered lengthwise
1 medium tomato, cut into 8 wedges
Chicago-style relish (see Cook's Note)
1/2 sweet white onion, finely diced
8 sport peppers (see Cook's Note)
Celery salt

Steps:

Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.

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