Hot dog, Chicago-style

  • 1 Servings
  • 5mPrep Time
  • 10mCook Time
  • 15mReady In
  • Category : Food
  • Subcategory : Meat
  • Main Ingredient : beef
  • Chef : Leah A. Zeldes

A steamed or boiled, kosher-style beef wiener, the Chicago hot dog comes served on a poppyseed-studded bun and piled with a unique set of toppings, typically yellow mustard, neon-green sweet-pickle relish or “piccalilli,” chopped onions, fresh tomatoes, dill-pickle spears, pickled sport peppers and a dash of celery salt. The complete assembly is sometimes called “dragging it through the garden,” but more usually, “the works.”


All-beef, natural-casing frankfurter, such as Vienna Beef, David Berg or Red Hot Chicago, boiled or steamed High-gluten, poppyseed bun, such as S. Rosen’s Mary Ann, steam-warmed Squiggle of yellow mustard Neon-green sweet-pickle relish Chopped white onions 2 or 3 fresh, ripe tomato wedges or slices 1 or 2 kosher-style dill-pickle spears or slices 2 or 3 hot, pickled green sport peppers (optional) Dash of celery salt


  • Remove the hot wiener from the cooker, shaking off the water and place into the bun.
  • Don’t leave the hot dog in the water too long — it will lose flavor and snap.
  • Add the condiments in the order listed.
  • Always dress the hot dog, not the bun.

And NEVER add ketchup!!!