Chicago Dog

Regional

All-beef hot dog on a poppy seed bun, topped with yellow mustard, bright green relish, raw onions, tomato slices, pickle spear, sport peppers, and celery salt; NO KETCHUP.

History

Born of Depression‑era stands and fixed in memory by Vienna Beef, the Chicago dog is an all‑beef frank in a steamed poppy‑seed bun ‘dragged through the garden.’ Mustard, onion, neon‑green relish, tomato wedges, a dill spear, sport peppers, and celery salt complete the picture. Ketchup is famously omitted.

DRAFT(will be finalized soon)
Authentic Recipe

Ingredients

4 All-beef hot dogs (Vienna Beef preferred, natural casing for authentic 'snap')
4 Poppy seed hot dog buns (S. Rosen's brand if available)
as needed Yellow mustard (French's or similar - never ketchup!)
1/2 cup Chicago-style relish (Bright neon green sweet pickle relish)
1/2 medium White onion (Finely diced)
1 medium Tomato (Cut into 8 wedges)
1 large Dill pickle (Quartered lengthwise for spears)
8-12 pieces Sport peppers (Vienna Beef brand preferred)
for sprinkling Celery salt (Generous dusting on top)

Instructions

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 heated through, about 5 minutes.
Add the buns to the pot, cover and steam the buns until warm, about 1 minute.
Remove the buns from the pot and drizzle the inside of each with yellow mustard.
Place each hot dog in a bun, then nestle one pickle spear on one side of each hot dog and 2 tomato wedges on the other side.
Top with more mustard, then add relish, diced onions, and 2-3 sport peppers per dog.
Finish with a generous sprinkle of celery salt over everything.
Serve immediately wrapped in foil to let flavors meld. Remember: NO KETCHUP!

Sources