The Chicago dog
Photo by Tamara West
The windy city’s hot dog is always served in a poppy seed bun, but never with ketchup! Due to its vast array of toppings, it is often described as “being dragged through the garden.”
- Simmer frankfurters until hot.
- Warm some poppy seed buns and spread grain mustard on one side and piccalilli on the other.
- Add franks, top with minced red onion, sliced tomato, spears of dill pickles and pickled jalapenos to taste.
- Season with a little celery salt (or salt) to serve.
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See more of Warren's hot dog recipes