How To Make Chicago Hot Dogs | #StayHome With Rachael
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Rach shows you how to make Chicago-style hot dogs piled high with onion, tomato, pickles + sport peppers.
For these dogs, Rach also likes to use Chicago-style relish, which is electric green, but dill pickle relish is delicious as well.
For the ultimate Memorial Day menu, serve these with Rach's Nacho Dogs, Swiss Cheese Burgers With Horseradish-Ranch Sauce, Big Smack Burgers With Special Sauce, Skillet Barbecue Beans AND John's Boozy Coffee Egg Cream Cocktail.
- Top-split buns
- Poppy seeds
- Beef, pork or plant-based hot dogs
- Celery salt
- Dill or spicy pickle spears
- Yellow or brown mustard
- Relish (preferably Chicago relish)
- Chopped onion
- Sport peppers or other pickled hot peppers
Butter top-split buns and press into a shallow dish of poppy seeds. Toast over medium heat on a hot griddle or in a skillet.
Heat hot dogs in skillet with ⅛ inch of water. Bring water to boil and when dogs are hot, transfer to hot griddle or grill and crisp casings.
Slice tomatoes and cut into half-moons. Season tomatoes with celery salt.
To assemble Chicago Dogs: Poppy toasted rolls, dogs, dill or spicy pickle spears, sliced tomatoes, yellow or brown mustard, relish, chopped onion, and sport peppers or other pickled hot peppers.