Posted on 08/02/2024 7:50:52 PM PDT by DallasBiff
Here is what you need to know to make this Chicago classic.
Vienna Beef All-Beef Frank
S. Rosen's Mary Ann Brand Poppyseed Buns
Yellow Mustard
Sweet Green Pickle Relish
Chopped White Onions
Tomato Wedges/Slices
Pickle Spear
Sport Peppers
Dash of Celery Salt
(Excerpt) Read more at chicagojournal.com ...
When I was a kid I hated sauerkraut, but now I love it. Mustard and relish, Ugh.
The only things I love on a hotdog or smoked sausage are yellow mustard & sweet pickle relish 😋
I agree. I grew up in Chicago. I make dogs like this at home. I use cucumber instead of dill spear. People are freaked out about using cucumbers until they try it.
Looks delish.
FTA ...
Cooking Instructions:
Bring a pot of water to a boil.
Reduce heat to low.
Place hot dog(s) in water and cook 5 minutes or until done.
Remove hot dog(s) and set aside.
Place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
~~~
Why not just add the steamer and buns in at the last two+ minutes of boiling the hot dogs?
C’mon, man.
In our family they are called “Garbage Dogs”. Three make a full meal.
Good quality all beef dog, grilled, grilled sweet onions, pickle relish brown mustard, crusty top sliced bun, top with cheese and hot fresh or pick
Ed hot peppers you like, and grill until cheese melts.
Blizzies!
With hotdogs, there just isn’t room for everything.
After your condiments, pick one vegetable to add and you’re done.
Yellow or deli brown mustard, depending on the hotdog/sausage. Sometimes onions.
I have lived in the Chicago area nearly forty years and I still can’t deal with the neon blue-green relish. I like foods to resemble something in nature.
The first time I ordered a Chicago dog was in a drive-thru and I was planning to eat it while I drove. No way. The mound of toppings made that impossible without getting more on me than in me.
I grew up taking mustard and saurkraut, and that is still my go-to dog.
Give me some Hungarian
Debricna some thing that has a casing that pops when you bite into it. Then boil it in beer, serve on a toasted grilled bun with slaw and one with chili and cheese.
I could eat four.
Like to try the Rutt’s hut
Deep fried ones too
Mmmmmm dogs!!
Here boy, here boy!!!
Without the bread, might not be bad.
Same way with burgers.
Tried a cut down version at DerWeinerschnitzel... a fast food hot dog chain... wasn’t bad.
Can’t get the poppy seed hot dog buns, can’t get sport peppers, can’t get Vienna dogs...maybe if ordered online..
Using regular hot dog buns, yellow hot chili peppers, and brisket of beef hotdogs in their place....still a super dog...love ‘em...always room on my food program for them...
I am sure there are lots of other great dog concoctions out there..
Sounds delicious.
Apparently Rosens no longer ships. Anybody know a Boston area brand that reminds you of the Rosens bun?
Correct. The best dog starts with a pure beef knockwurst dog on a toasted bun, topped with mustard and sautéed cabbage
That’s it. Vundabar!
If you are in Boston, get a New England style bun (sometimes called a clam roll). It is squared off, and white on the outside. Toast the bun with lots of butter. Use a good quality foot long hot dog (butcher counter stuff), split the raw hot dog. Broil or fry if necessary, DO NOT boil or steam. Add modest condiments to taste, mustard and grilled onions recommended, ketchup and relish option. Don’t go crazy with the condiments. Let the hot dog and toasted bun be the star.
::whistle::
Flag on the play.
Ketchup does not go with a hot dog.
15 yards.
Sure it does. What does a San Franciscan like Dirty Harry know?
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