“Perked Up” Bacon Chicago Dog

Chicago Dog with Bacon

The Chicago-style hot dog, or Chicago Dog, is a steamed or water-simmered all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” due to the many toppings.

There is a widely-shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable. A number of Chicago hot dog vendors do not even offer ketchup as a condiment. Many 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. The proprietors of Fluky’s were Jewish, which accounts for the wieners’ pork-free, kosher-style character.

The Chicago area boasts more hot dog restaurants than McDonald’s, Wendy’s, and Burger King restaurants combined.

– Wikipedia

I was jonesing for a Chicago dog this week, so I gathered up the ingredients with the plan to make myself the iconic tube-steak for lunch today. Then, I saw a post on a friend’s blog, featuring a bacon wrapped hot-dog. I thought to myself… “Hey, I have bacon!” (I may not have electricity, or running water…but I always have bacon.)

Thus, the “Perked up” (bah-dum-bump) Chi-Dog was born.

Perk’s “Perked up” Chi Dogs
4 all beef sausages

4 strips of apple smoked bacon
4 poppy-seed stadium rolls, warmed
2 Roma tomatoes, firm
1/2 cup minced onions
4 Tbs dill pickle relish
2 Tbs deli mustard
Celery salt

Preheat oven to broil.

Bring a pot of water to boil, drop in the sausages, and lower heat to simmer. Cook 5 minutes to warm through.

Remove sausages to a plate and allow to cook slightly, then wrap each in a slice of bacon. Put wrapped sausages in an oven-save dish, and broil for 10 minutes, turning once, until bacon has crisped.

Meanwhile, spread one side of each roll with 1 Tbs of pickle relish, and spread the opposite sides with mustard. Cut up tomatoes in a large dice, the onions in a fine dice, and set aside.

Place one dog in each bun, top with tomato and onions, sprinkle each with a dash celery salt, and serve.

By-the-way…if you prefer your dogs on the grill, check out our post, “How to grill the perfect Hot Dog.”

Enjoy!

-Perry

NOTE: I know, I know…it’s supposed to be sweet relish, but I don’t like sweet relish, and it’s my recipe!

 

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this recipe, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>