Chicago Style Hot Dogs
Make this “Windy City” classic at home.
What You’ll Need to Make Chicago Style Hot Dogs
How to Make Chicago Style Hot Dogs
Fill a saucepan (with lid and steamer) with one inch of water. Heat the water on medium until it starts to boil. About 5 minutes.
Place the steamer on top of the saucepan and lower the heat to Medium-Low. 
Using tongs, carefully place the hot dogs in steamer. Cover with lid and let sit for about 5 minutes. Remove to plate.
Separate the hot dog rolls. If desired, place the buns in the steamer and steam for 1-2 minutes until warm. Remove to plate.
To assemble the hot dogs, place an open the buns partly. Place the hot dog on the bun and top with yellow mustard, Chicago style relish, and chopped onion. Place two tomato wedges between the top of the dog and the bun and a pickle spear between the bottom of the dog and the bun. Add two sport peppers on top if desired and finally sprinkle with celery salt. Remember: There’s no place for ketchup on this “Windy City” classic!
Ingredients
For the Hot Dogs
- 4 hot dogs. I use Vienna Beef.
- 4 hot dog buns, preferably with poppy seeds.
Condiments
- 1 tomato cut in wedges
- 1/2 white onion chopped
- yellow mustard
- Chicago Style Relish I use Vienna Beef brand
- Chicago Style Sport Peppers optional
- celery salt
Instructions
- Fill a saucepan (with lid and steamer) with one inch of water. Heat the water on medium until it starts to boil. About 5 minutes.
- Place the steamer on top of the saucepan and lower the heat to Medium-Low.
- Using tongs, carefully place the hot dogs in steamer. Cover with lid and let sit for about 5 minutes. Remove to plate.
- Separate the hot dog rolls. If desired, place the buns in the steamer and steam for 1-2 minutes until warm. Remove to plate.
- To assemble the hot dogs, place an open the buns partly. Place the hot dog on the bun and top with yellow mustard, Chicago style relish, and chopped onion. Place two tomato wedges between the top of the dog and the bun and a pickle spear between the bottom of the dog and the bun. Add two sport peppers on top if desired and finally sprinkle with celery salt. Remember: There’s no place for ketchup on this "Windy City" classic!
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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