^
Keep Houston Press Free
4
| Recipes |

Dish of the Week: The Chicago-Style Hot Dog

From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.

This week, we're sharing one of the best ways to pump up your last days of summer hot dogs: The Chicago-Style Dog.

In Chicago, this iconic all-beef frankfurter gets steamed then dressed-to-the-nines. Served on a poppy seed bun, the dog is topped with yellow mustard, chopped white onions, sweet pickle relish, "sports peppers" (pickled peppers), tomato slices/wedges, and pickle spears. Of course, we can't forget the celery salt. Though we can forget the ketchup -- it's pretty much an unacceptable hot dog topping in Chicago.

But before Chicago started "dragging" its dogs "through the garden," the city revolutionized hot dog processing by perfecting dis-assembly lines in the mid-19th century. Soon after, these cheap meats were popularized among the Chicago working class, which eventually paved the way to the all-mighty Chicago dog.

Some believe it was Jewish immigrants who influenced the all-beef wiener and poppy seed bun, while Italians and Greeks may have contributed the tomato, onions, pickled peppers, and relish. And because many early immigrants worked their own celery farms, celery salt was added to the mix.

The Chicago-style dog became an icon during the Great Depression, where Fluky's hot dog stand on the historic Maxwell Street began offering the "Depression Sandwich" for a nickel. The fully loaded number was a hit and soon the idea spread with hot dog stands popping up all over the city. Today, there are over 1,800 hot dog vendors in Chicago, many of which will NOT serve you ketchup.

Everyone has their favorite version, but mostly the result is the same: a juicy, beefy dog topped with a sweet, spicy, and zesty crunch. Below you'll find a classic Chicago-style dog, but feel free to throw on a handful of fresh-cut fries. We won't judge you. Classic Chicago-Style Dog

Ingredients Poppy seed buns* All-beef hot dogs, preferably in natural casing Dill pickle spears (1 per dog) Tomato wedges (2 per dog) Yellow mustard Sweet relish Diced white onion (about 1 small onion for 6 to 8 dogs) Sport peppers or peperoncini (1 or 2 per dog) Celery salt

*If you can't find 'em, use regular buns and brush on poppy seeds with butter and bake until just warm. And if you're feeling really wild, you can always make your own.

Directions

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

If you have a steamer, steam the dogs until warm, about 5-6 minutes. Add the buns on top and steam for another minute or so until warmed. Otherwise, slightly warm the buns in a 300 degree oven, about 5 minutes. Place hot dogs in boiling water until warmed, about 5 minutes.

Arrange hot dogs inside warmed buns, with one pickle spear on one side and two tomato wedges on the other. Squirt mustard in a zig zag across each dog. Top with a dollop of relish, chopped white onions, and one or two sport peppers.

Finish with a dash of celery salt and eat your heart out.

See more Dishes of the Week: Dish of the Week: Coq Au Vin Dish of the Week: Argentine Chimichurri Dish of the Week: Flourless Chocolate Cake Dish of the Week: New England Clam Chowder Dish of the Week: Beef Stroganoff Dish of the Week: Hushpuppies Dish of the Week: Irish Soda Bread Dish of the Week: Pastitsio Dish of the Week: Chicken Tikka Masala Dish of the Week: The Cuban Sandwich Dish of the Week: Chicken and Chorizo Empanadas Dish of the Week: Potato Kugel Dish of the Week: Korean Fried Chicken Dish of the Week: Wiener Schnitzel Dish of the Week: Mexican Chilaquiles Dish of the Week: Falafel Dish of the Week: Fish and Chips Dish of the Week: Jucy Lucy Dish of the Week: Gazpacho Dish of the Week: Baklava Dish of the Week: Steak au Poivre Dish of the Week: Fried Green Tomatoes Dish of the Week: Turkish Shish Kebab Dish of the Week: Alabama White Sauce Dish of the Week: Plum Clafoutis Dish of the Week: Spaghetti alla Carbonara Dish of the Week: Homemade Pierogi Dish of the Week: Scallion Pancakes Dish of the Week: Mofongo Dish of the Week: Summer Risotto

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Press community and help support independent local journalism in Houston.

 

Join the Press community and help support independent local journalism in Houston.