Chicago-Style Hot Dogs Recipe
The Chicagoland Speedway is one of the newest in the series. It has taken a few years, but now there is more than one groove to the track, allowing for some serious side-by-side racing. In honor of the “dirty air” around a race car becoming an integral part of the Wind City’s wind, here are some classic Chicago hot dogs!
- 8 Viennese beef hot dogs
- 8 hot dog buns
- Yellow Mustard
- Sweet Relish
- 1 c. chopped onions
- 6-ounce jar sliced dill pickles
- Chopped hot peppers
- Celery salt
- Toss the dogs in a large saucepan and add enough water to cover. Put the sauce pan on the grill over medium-high heat and simmer the hot dogs until they are heated through, about 15 minutes.
- Have the hot dog buns ready and line up the remaining ingredients on the serving table in the order listed. It’s up to each person to develop a technique for getting everything situated on the bun.
- When the hot dogs are cooked through, put one in a bun and hold it out. Repeat 7 times. I guarantee there will be a hand there to receive it.
- NOTE: You notice there’s not ketchup in the ingredients list. You can put some ketchup out on the table, but once you do, you can no longer rightfully call these Chicago Hot Dogs.
From Mario Tailgates NASCAR Style Cookbook