This is no ordinary hot dog, complete with ketchup and mustard. No, ladies and gentlemen. This is a Chicago-style Hot Dog. A bite crisp and juicynamed after the city where this icon was created.
His bread is characterized by being covered with poppy seeds and his sausage for being beef. It is seasoned with mustard, pickle, tomato, pepper onion, relish sauce and celery salt. Perfect for when, with little time, you want a hearty and juicy snack.
If you do without turning the common hot dog bun into the signature poppy seed bun, you’ll have this hot dog ready in a jiffy. You will only need to chop up some of its ingredients, heat the sausage in water, mount the creature and off you go!
This is such a simple and intuitive recipe that specifying the quantities of the ingredients it’s a bit unnecessary. Apart from the bun and the sausage, which requires one unit of each for a serving, the rest is a bit dependent on taste.
As we have not found hot dog buns with poppy seeds, we have had to tune it. To do this, melt the butter and spread it all over the roll, then sprinkle it with the seeds. we heat it up under the grill from the oven, at 180 ºC, for 8 minutes -turning halfway through-.
Meanwhile, heat plenty of water in a pan and we cook the sausage for five minutes. Dice the onion, cut the gherkin into quarters -longitudinally-, cut the tomato into half moons and drain the piparras.
We open in bun in half and introduce the sausage inside. Spread a little mustard, place the tomato half moons on one side and the pickles on the opposite. Cover with chopped onion, piparras and relish sauce. Sprinkle with a pinch of garlic salt and voila.
With what to accompany the Chicago-style hot dog
Dinners are presented as the perfect occasion to enjoy a tasty Chicago-style hot dog, accompanied by a cool drink and some chips. The little ones will be delighted with the proposal. And it is that a hot dog always likes.
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