Chicago Dog with Bacon

“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.”



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


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