Chicago-Style Hot Dog
An all-beef frank on a poppy-seed bun, 'dragged through the garden' with mustard, relish, onion, tomato, pickle, sport peppers, and celery salt — a Depression-era Chicago tradition where ketchup is treated as an outright violation.
Meat
⚠ Contains: Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 all-beef hot dogs, natural casing
- 4 poppy seed buns
- Yellow mustard
- Neon green sweet relish
- 1 onion, chopped
- 2 tomatoes, sliced into wedges
- 4 dill pickle spears
- Sport peppers
- Celery salt
Steps
- Boil or steam the hot dogs until heated through, without browning or grilling them.
- Warm the poppy seed buns.
- Place a hot dog in each bun.
- Top with a line of yellow mustard and a spoonful of relish.
- Add chopped onion, tomato wedges, a pickle spear, and a few sport peppers.
- Finish with a dash of celery salt. Never add ketchup.