CHICAGO-STYLE HOT DOGS RECIPE - FOOD.COM
A long-time family favorite. The authentic stands use Vienna Beef franks and buns with poppy seeds and that trademark green relish and yellow mustard. If you're not fortunate enough to live near a stand (like us), this home version does nicely (with my own preferred changes of course)! The natural casing frankfurters have a pleasant "pop" when you bite them and are far superior to normal hot dogs. I don't advise using serranos in place of sport peppers as they are not the same type of chile and the serranos are MUCH hotter (as well as not usually being found pickled).
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Simmer frankfurters in beer or water for approximately 10 minutes.
- Warm buns in microwave, until slightly warm and soft.
- To assemble hot dogs, place frank in each bun.
- Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
- Sprinkle with celery and poppy seeds.
- Serve.
Nutrition Facts : Calories 299, FatContent 14.6, SaturatedFatContent 5.4, CholesterolContent 22.5, SodiumContent 888.1, CarbohydrateContent 31.8, FiberContent 3.7, SugarContent 8.2, ProteinContent 10.8
CHICAGO DOGS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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
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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CHICAGO-STYLE HOT DOGS RECIPE - FOOD.COM
A long-time family favorite. The authentic stands use Vienna Beef franks and buns with poppy seeds and that trademark green relish and yellow mustard. If you're not fortunate enough to live near a stand (like us), this home version does nicely (with my own preferred changes of course)! The natural casing frankfurters have a pleasant "pop" when you bite them and are far superior to normal hot dogs. I don't advise using serranos in place of sport peppers as they are not the same type of chile and the serranos are MUCH hotter (as well as not usually being found pickled).
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 299 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 299 per serving
- Serve.
See details
CHICAGO DOGS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
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.
From foodnetwork.com
Reviews 5
Total Time 10 minutes
Category main-dish
Cuisine american
From foodnetwork.com
Reviews 5
Total Time 10 minutes
Category main-dish
Cuisine american
- 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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