102min 4 ppl
Chicago Hot Dog
18 minutes
4 people
Easy≤30 min & ≤6 steps
18 min · 5 steps
Easy: ≤30 min and ≤6 steps
420 kcalper person
Protein 16g
Carbs 40g
Fats 22g
About this dish
An all-beef hot dog steamed and loaded onto a poppy seed bun with mustard, onion, tomato, pickle and sport peppers - Chicago's famously ketchup-free hot dog, dragged through the garden.
Allergy Info
Gluten, Celery, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely diced0.5
- Tomatoescut into wedges1
Meat & Poultry
- Hot dogsall-beef4
Tins & Jars
- Dill picklescut into spears1
- Sport peppers4
Dried Goods
- Hot dog bunspoppy seed4
Spices & Seasonings
- Celery salt0.5 tsp
Oils & Condiments
- Yellow mustard2 tbsp
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Tongs
Method
1
Finely dice the onion and cut the tomato into wedges and the pickle into spears.
Approx. 6 minutes
2
Bring a pan of water to a gentle simmer and cook the hot dogs for 6 minutes until steaming hot throughout and a meat thermometer reads at least 74°C in the centre.
Approx. 6 minutes
3
Lightly steam or warm the buns for 2 minutes until soft.
Approx. 2 minutes
4
Nestle a hot dog into each bun and top with mustard, diced onion, tomato wedges, a pickle spear and sport peppers.
Approx. 3 minutes
5
Finish each hot dog with a pinch of celery salt to serve.
Approx. 1 minute
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