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A Chicago-style hot dog – as served in the U.S. city of Chicago, Illinois and its surrounding suburbs. – is a steamed or boiled all-beef, natural-casing hot dog on a poppy seed bun, topped with mustard, onion, sweet pickle relish in fluorescent green, a dill pickle spear, tomato slices or wedges, sport peppers and a dash of celery salt — but no ketchup.

The style, once known as a "Depression sandwich," is generally acknowledged as having originated at Fluky's, a well-known Maxwell Street stand, in 1929.

Chicago-style hot dogs are boiled or steamed to a temperature above 170 degrees Fahrenheit before adding the toppings. They can also be grilled, though these are referred to as "chardogs" in Chicagoland.

Chicago-style hot dogs with all the toppings are sometimes called "dragged through the garden" because of the unique condiments. However, Chicagoans traditionally shun ketchup because of the belief that ketchup is redundant given the presence of sweet pickle relish.

The natural casing of the hot dogs give them their distinctive "snap." The most common dog weighs 1/8 lb. and is made with Vienna Beef.

Some Chicago restaurants choose to associate their publicity solely with the hot dog, even though they serve many other items, such as the Maxwell Street Polish, gyros, Italian beef, pork chop sandwiches and more. The Chicago-style hot dog is so ubiquitous, publicity gimmicks are often needed, such as Superdawg's two giant hot dogs (Maurie and Flaurie, as they call them) on the roof of the building.

See also

External links

External references

Bowen, R., and Fay, D. 1983. "Hot Dog Chicago: A Native's Dining Guide".

Chicago cuisine | Fast food | Sandwiches | Sausages

 

This article is licensed under the GNU Free Documentation License. It uses material from the "Chicago-style hot dog".

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