The Chicago-style hot dog, or Chicago red hot, is thought to have been invented by the founders of Vienna Beef of Chicago. They introduced their creation at the 1893 World’s Columbian Exposition in Chicago. “Dragged through the garden” is an expression used to describe the assembly of a Chicago-style hot dog because of its many toppings. It consists of an all-beef hot dog in a bun topped with mustard, onions, pickle relish, a dill pickle spear, tomato wedges, pickled sport peppers, and a dash of celery salt.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
13 minutes
Total Time
28 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat the oven to 300°F. If you prefer cold buns, skip to step four.
- Wrap the buns together in foil and place them in the oven.
- Bake the buns for 8–10 minutes or until heated through, and then turn off the heat.
- Fill a medium-size saucepan halfway with water and bring it to a boil.
- Add hot dogs and boil for 5–8 minutes until plump and heated through.
- Place the hot dogs each into a bun.
- Spread a tablespoon of mustard over each of the hot dogs.
- Spread a tablespoon of relish on each hot dog.
- Sprinkle a tablespoon of onion over each hot dog.
- Place two tomato wedges end to end next to each hot dog inside the bun.
- Place a pickle spear next to each hot dog inside the bun on the opposite side of the tomato wedges.
- Sprinkle sport pepper rings and celery salt over the hot dogs.
- Serve immediately.
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