Chicago-Style Hot Dog with Homemade Relish Recipe

Name: Chicago-Style Hot Dog with Homemade Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 natural casing all-beef franks; 4 fresh hot dog buns; 1 small white onion, finely chopped; 8 jarred sport pickled peppers (or sub pickled hot peppers); Homemade Bread and Butter Relish, for serving, recipe follows; Yellow mustard, for slathering; Hand Cut Fries with Celery Salt, for serving, recipe follows; 1 cup bread and butter pickles, finely diced; 1 tablespoon pickled cherry peppers, finely diced; 1 teaspoon sugar; Vegetable oil; 4 large russet potatoes, scrubbed; Celery salt, for sprinkling

Servings: persons

4 natural casing all-beef franks
4 fresh hot dog buns
1 small white onion, finely chopped
8 jarred sport pickled peppers (or sub pickled hot peppers)
Homemade Bread and Butter Relish, for serving, recipe follows
Yellow mustard, for slathering
Hand Cut Fries with Celery Salt, for serving, recipe follows
1 cup bread and butter pickles, finely diced
1 tablespoon pickled cherry peppers, finely diced
1 teaspoon sugar
Vegetable oil
4 large russet potatoes, scrubbed
Celery salt, for sprinkling

1
Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes.
2
When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes.
3
Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard.
4
To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating.
5
Eat on the towel-lined trunk of a car.
6
Combine the pickles, peppers and sugar in a bowl and mix well.
7
Serve.
8
Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil.
9
Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
10
Cut the potatoes lengthwise into 1/4-inch-thick sticks.
11
Fry the potatoes in batches, until golden brown, 8 minutes per batch.
12
Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet.
13
Sprinkle with celery salt and serve immediately.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 natural casing all-beef franks, 4 fresh hot dog buns, 1 small white onion, finely chopped, 8 jarred sport pickled peppers (or sub pickled hot peppers), and more.

Yes, Chicago-Style Hot Dog with Homemade Relish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicago-Style Hot Dog with Homemade Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions