The Chicago-style hot dog, or Chicago Dog, is a steamed or water-simmered all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” due to the many toppings.
There is a widely-shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable. A number of Chicago hot dog vendors do not even offer ketchup as a condiment. Many sources attribute the distinctive collection of toppings on a Chicago-style wiener to historic Maxwell Street and the “Depression Sandwich” reportedly originated by ‘Fluky’s’ in 1929. The proprietors of Fluky’s were Jewish, which accounts for the wieners’ pork-free, kosher-style character.
The Chicago area boasts more hot dog restaurants than McDonald’s, Wendy’s, and Burger King restaurants combined.
- Wikipedia
I was jonesing for a Chicago dog this week, so I gathered up the ingredients with the plan to make myself the iconic tube-steak for lunch today. Then, I saw a post on a friend’s blog, featuring a bacon wrapped hot-dog. I thought to myself… “Hey, I have bacon!” (I may not have electricity, or running water…but I always have bacon.)
Thus, the “Perked up” (bah-dum-bump) Chi-Dog was born.
Perk’s “Perked up” Chi Dogs
4 all beef sausages
4 strips of hickory smoked bacon
4 stadium rolls, warmed
2 Roma tomatoes, firm
1/2 cup minced onions
4 Tbs dill pickle relish
2 Tbs deli mustard
Celery salt
Preheat oven to broil.
Bring a pot of water to boil, drop in the sausages, and lower heat to simmer. Cook 5 minutes to warm through.
Remove sausages to a plate and allow to cook slightly, then wrap each in a slice of bacon. Put wrapped sausages in an oven-save dish, and broil for 10 minutes, turning once, until bacon has crisped.
Meanwhile, spread one side of each roll with 1 Tbs of pickle relish, and spread the opposite sides with mustard. Cut up tomatoes in a large dice, the onions in a fine dice, and set aside.
Place one dog in each bun, top with tomato and onions, sprinkle each with a dash celery salt, and serve.
Enjoy!
-Perry
NOTE: I know, I know…it’s supposed to be sweet relish, but I don’t like sweet relish, and it’s my recipe!
I am drooling that hot dog with bacon sounds amazing.. I have saved your recipe. love your recipes.
This is what I always say: the only way to top a food classic is to add more bacon.
Works every time!
Just shared this with my readers. I’m sure they’ll appreciate their weekly bacon-love.
Amen, and amen! LOL Thanks for the share Kevin!
Hey peeps, make sure to check out Kevin’s blog (www.godofthegrill.com). Lots of great recipes, but even more importantly – great writing…a rare and pleasant combination!
-Perry
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I’ve been wanting to make a chicago dog but I want to do an “authentic” one and need to get “sport peppers” whatever the heck they are.
Sounds delicious, but I would sub out the water for dark beer…gotta boil my dogs/sausages in beer baby!