Chicago-Style Hot Dog with Homemade Relish

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 4 natural casing all-beef franks
  • 4 fresh hot dog buns
  • 1 small white onion, finely chopped
  • 8 jarred sport pickled peppers (or sub pickled hot peppers)
  • Homemade Bread and Butter Relish, for serving, recipe follows
  • Yellow mustard, for slathering
  • Hand Cut Fries with Celery Salt, for serving, recipe follows
  • Homemade Bread and Butter Relish:
  • 1 cup bread and butter pickles, finely diced
  • 1 tablespoon pickled cherry peppers, finely diced
  • 1 teaspoon sugar
  • Hand Cut Fries with Celery Salt:
  • Vegetable oil
  • 4 large russet potatoes, scrubbed
  • Celery salt, for sprinkling
Directions

Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.

Homemade Bread and Butter Relish:

Combine the pickles, peppers and sugar in a bowl and mix well. Serve. Yield: 1 cup.

Hand Cut Fries with Celery Salt:

Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.

Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately.

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