Chicago Style Hot Dogs
by Sue Lau | Palatable Pastime
Chicago style hot dogs have been a favorite of mine for years. I was first introduced to them by Bill (my better half), going back and forth between his home town of Milwaukee, and my home town of St. Louis, with Chicago in-between.
These dogs have really been dragged through the garden and have picked up quite a bit more than the usual onion-relish-mustard combo often opted for as toppings. And of course they are quite a bit different from Coneys or kraut dogs. And really, it does not taste like a salad on a dog- but the combination works so well together, with each flavor contributing to the whole, from the sweet fluorescent green relish to the dill pickle spears to the chopped tomato and the hint of poppy seed and celery salt. And let’s not forget the sport peppers. They give it bite! Not quite a jalapeno bite and more than banana peppers or pickled peperoncini, but good hot pickled heat which I just adore.
In this recipe as well, another flavor appears when the dogs are gently steamed in beer, and for this what other beer would I choose than something from Goose Island, a Chicago brewery? And in this case their 312 Urban Wheat Ale fits the bill perfectly, with the spicy aroma of cascade hops followed by a crisp fruity flavor that is a really good summer wheat beer, although you can choose to steam your hot dogs in any other type of wheat beer or lager beer or even water if you don’t want to use beer. The choice is yours.
Chicago Style Hot Dogs
- 4 natural casing beef frankfurters (Vienna Beef or Boar’s Head)
- 4 poppy seed hot dog buns
- finely chopped white onion
- sweet pickle relish
- dill pickle spears
- chopped ripe tomato
- pickled sport peppers
- yellow mustard
- celery salt
- 12 ounces Goose Island 312 Urban Wheat Ale (or use other lager, wheat beer or water)
- Steam hot dogs in beer until plump.
- If you are able to steam buns as well, do so.
- Place hot dog on bun and top with onion, pickle relish, dill spear, chopped tomato, sport peppers, mustard and a dash of celery salt. If you couldn’t find poppy seed buns you could opt to sprinkle a few poppy seeds on as well for a finishing touch.
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