Classic Chicago Style Hot Dog
The ubiquitous Chicago-style hot dog is a legend, regionally or otherwise, and the reputation is well deserved. It contains many of the ingredients that are a staple to the hot dog, with just the right amount of extra ingredients piled on to bring it to its full potential. Here’s Doug Sohn, the former owner of one of Chicago’s most acclaimed hot dog purveyors, Hot Dougs:
“The best way to prepare a Chicago-style hot dog is the same way to prepare any food: with care, attention, and using the best ingredients possible. Use a good hot dog, preferably a natural-casing Vienna Beef hot dog, a fresh bun [author’s note: Sal Rosen is the regional brand of choice], good yellow mustard, freshly chopped onions, sweet relish, fresh slices of tomato, a crisp dill pickle spear, and a dash of celery salt. I prefer that the hot dog be grilled, but steamed works just fine. And, as with anything, do not overcook it.”
Quality is king, especially when it comes to constructing the perfect Chicago-style hot dog.
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