Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 25 2025
Chicago Dogs
Image From foodnetwork.com
4 all-beef hot dogs
4 poppy seed hot dog buns
Yellow mustard
1 dill pickle, quartered lengthwise
1 medium tomato, cut into 8 wedges
Chicago-style relish
1/2 sweet white onion, finely diced
8 sport peppers
Celery salt
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.
If you can’t find poppy seed buns, use regular buns and sprinkle the hot dog with poppy seeds at the end. If you can’t find Chicago-style relish, you can substitute with sweet relish. And you can substitute other pickled peppers for the sport peppers.