Hotdogs have always been the ultimate comfort food; they are easy to make and can have as many toppings as your heart desires! Looking around for a gourmet type of hotdog we encountered the Chicago Hotdog, which seems to be an institution up there! From the way to prepare it to the ingredients it uses, the Chicago Hotdog is definitely something to behold (and eat).
What made me the most curious about it were two things: first, apparently, there are more hot dog joints than hamburger joints in Chicago, and second, one of the way to prepare the Chicago Hotdog I find it to be very unique: the method they used is called "dirty water", and consists of simmering the sausages for a little while, until cooked, but not boiled. This allows the sausage to be firm and juicy. The water is not changed through the day which makes it very flavorful, therefore transferring that tastiness to the following dogs. It is also "mandatory" to use only beef sausages with natural casings. I like that as even though I eat pork and chicken, I can't deal with the sausages, but you can use the skinless dogs to feed children. So many rules!
Thinking about how many rules, the most important one seems to be to avoid ketchup at all cost, which made chuckle when I posted a photo on Instagram and someone said she feels like a terrible Chicagoan because she likes her hotdogs with ketchup! To each their own! There are many other kinds of gourmet hot dogs (if I am allowed to call them that), check out this nice infographic with some varieties:
As usual, there are certain limitations when we try to replicate international foods; although this wasn't so difficult: the only ingredients we left behind was the bread with poppy seeds as we couldn't find anywhere around us, and we didn't use cucumber or the normal yellow mustard since they are not of my liking. I prefer the milder taste of Dijon mustard. We also decided to add cheese, and bake it! Because of course. I don't have an excuse, just like baked stuff covered with cheese :D
We liked them so much that we made them twice over the last two weeks: the first time we only had them with chips, and the second time, with spicy homemade, chips, made by my husband. Version number 2 definitely won! Let me know if you'd like a recipe for the chips!
If you'd like to try an original, authentic recipe please check out this website!
- 6 gourmet hotdog sausages.
- 6 hotdog buns.
- 4 tbsp. tomato and onion relish.
- 1/2 jar pickles.
- 2 tbsp. Dijon mustard.
- 200 grams cheddar cheese.
- Salt and pepper to taste.
- Cooking spray.
Takes , serves 4.
- Bring a pot of water to the boil. Reduce heat and simmer the sausages for 10 minutes.
- Preheat oven 180 degrees.
- Spread dijon mustard on the buns and add the sausages.
- Add the relish and the pickles.
- Top with generous amounts of cheedar cheese and sprinkle salt and pepper.
- Spray a baking pan with cooking spray and bake the hotdogs for 10 minutes or until the cheese starts to soften.
- Serve with chips and DO NOT ADD KETCHUP!
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