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We are all about the Chicago-Style Hot Dog, we are not owners of a stand, a beef supplier, nor a bun maker, just people who love their—–> CHICAGO STYLE HOT DOG!!! If you love yours, join our cause! Help us spread the word, find all locations and rate their DOGS!!

A Chicago-style hot dog, known locally as a Chicago Dog, is a steamed or water-simmered, all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, sweet pickle relish that is dyed neon-green, a dill pickle spear, tomato slices or wedges, pickled sport peppers, and a dash of celery salt. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” because of the unique combination of condiments.

HistoryMany sources attribute the distinctive collection of toppings on a Chicago-style wiener to historic Maxwell Street and the “Depression Sandwich” reportedly originated by Fluky’s in 1929. Vienna Beef frankfurters, the most common brand served today, were first sold at the 1893 World’s Columbian Exposition in Chicago. Both the founders of Vienna Beef and the proprietors of Fluky’s were Jews, which accounts for the wieners’ pork-free, kosher-style character.

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Preparation

Chicago-style hot dogs are cooked in hot water or steamed before adding the toppings. A much less common Chicago style is grilled and referred to as a “chardog.”

The typical hot dog weighs 1/8 of a pound or 2 ounces (57 g) and the most traditional type features a natural casing, providing a distinctive “snap” when bitten.

The buns are a high-gluten variety made to hold up to steam warming, typically the S. Rosen’s Mary Ann brand from Alpha Baking Company.

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