Name: Chicago Hot Dog
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 hot dogs
Ingredients: 1 pc frankfurters; 1 pc bread roll; 1 teaspoon mustard; 1 teaspoon sweet green relish; 0.25 pcs onion; 0.5 pcs tomatoes; 0.5 pcs pickled cucumbers; 1 pc peperoncini peppers; 0.25 teaspoon celery salt; 0.375 l water

Step by step process

Preparing the Vegetables

1
Peel the onion and dice it into small pieces about 3 mm in size, so it spreads evenly along the entire length of the hot dog.
2
Wash the tomatoes and cut them into thin lengthwise wedges or slices about 5 mm thick, two slices should be enough for one hot dog.
3
Cut the dill pickle lengthwise into quarters (a pickle spear), so it forms a long element next to the sausage in the bun.
4
Leave the pepperoncini peppers whole with their stem, they go on top as the final accent and pop of color.

Cooking the Sausages

5
Bring water in a pot to just below boiling, but do not let it vigorously bubble, Chicago-style franks are traditionally not cooked at a rolling boil, or they will split and lose their juices.
6
Place the beef frankfurters in the hot water and let them warm through for about 5-7 minutes, until they feel hot and plump to the touch. Never grill the beef franks over high heat, the authentic Chicago version is boiled or gently steamed.
7
Meanwhile, lightly steam the buns over the pot in a colander or using a steamer insert for 1-2 minutes, so they soften and develop the characteristic tender texture.

Assembling the Hot Dog

8
Open the sliced bun and place the hot sausage inside so it extends the full length of the bun.
9
Tuck the pickle spear along one side of the sausage, and place 1-2 tomato slices on the other side, leaning them against the frank between the bread and the sausage.
10
Drizzle a thin stripe of yellow mustard across the sausage, and add a teaspoon of sweet pickle relish alongside it, the authentic version has a neon-green color.
11
Sprinkle the entire hot dog with a handful of diced onion and place a pepperoncini pepper on top.
12
Finally, dust the entire hot dog with a pinch of celery salt, this is a step you must never skip, as it is the flavor signature of Chicago.

Serving

13
Serve immediately while the sausage is hot and the bun is steamed and soft, ideally with french fries or pickles on the side.
14
Important rule: a Chicago hot dog is NEVER served with ketchup, locals take this seriously, and ketchup is considered a transgression against tradition.

More tips:

If you cannot find genuine neon-green Chicago relish, use regular sweet pickle relish, the taste will be almost identical, just the color won't be as vivid green.

Pepperoncini can be replaced with a pickled sport pepper, which is the traditional Chicago choice. it has milder heat and a tangy vinegar finish.

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