Chicago-style hot dog

AChicago-style hot dog,Chicago dog, orChicago red hotis anall-beeffrankfurteron apoppy seedbun,originating from the city ofChicago, Illinois.The hot dog is topped with yellowmustard, choppedwhiteonions, bright green sweet picklerelish, adill picklespear,tomatoslices or wedges, pickled sport peppers (a variety ofCapsicum annuum), and a dash ofcelery salt.The complete assembly of a Chicago hot dog is said to be "dragged through the garden" due to the many toppings.The method for cooking the hot dog itself varies depending on the vendor's preference. Most often they are steamed, water-simmered, or less often grilled overcharcoal(in which case they are referred to as "char-dogs").
The canonical recipedoes not includeketchup, and 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 offer ketchup as a condiment.
The hot dog arrived in Chicago throughFrankfurtfromVienna. Pork sausages have been known in Frankfurt since the 13th century. Sometime in the 19th century a butcher in Vienna added beef to the sausage mixture. He called this a "wiener-frankfurter". Eventually reaching Chicago, Franks served in buns became popular at fairs and baseball games. Reportedly the pork-free andkosher-styleall beef frank was originated byFluky'sin 1929.During theGreat Depressionthey were sold for a nickel out of carts alongMaxwell Street.Two Austrian Hungarian immigrants sold theirVienna Beeffranks at the 1893World's Columbian Expositionin Chicago.Vienna Beef became a major producer of hot dogs and by the early 2000s was one of the major suppliers for hot dog carts.
The celery salt is a result of the existence of many north side celery farms, even Lakeview being a celery farming area up until the 1920s.
The "dragged through the garden" style is heavily promoted byVienna Beefand Red Hot Chicago, the two most prominent Chicago hot dog manufacturers,but exceptions are common, with vendors addingcucumberslices orlettuce,omitting poppyseeds or celery salt, or using plain relish or a skinless hot dog.Several popular hot dog stands serve a simpler version known as the "Depression Dog": a steamed natural-casing dog with only mustard, onions, plain relish and sport peppers, wrapped up with hand-cutfrench fries,while the historicSuperdawgdrive-insnotably substitute a pickled tomato for fresh.  Many vendors offer a Chicago-style dog withcheese sauce, known as a cheese-dog. Boz Hot Dogs locations offer a unique nacho cheese sauce with pieces ofjalapeñopeppers. Some vendors, such as Byron's Hot Dogs, add lettuce and cucumber to their Chicago-style dog.
Chicago-style hot dogs are cooked in hot water or steamed before adding the toppings.A less common style is cooked on a charcoal grill and referred to as a "char-dog". Char-dogs are easily identifiable because very often the ends of the dog are sliced in crisscross fashion before cooking, producing a distinctivecervelat-style "curled-x" shape as the dog cooks.Some hot dog stands, such asThe Wieners Circle,only serve char-dogs.
The typical beef hot dog weighs1⁄8pound (2.0 oz; 57 g),  and the most traditional type features a natural casing, providing a distinctive "snap" when bitten.
The buns are a high-glutenvariety made to hold up to steam warming, typically the S. Rosen's Mary Ann brand from Alpha Baking Company.
The traditional "neon-green" relish is prepared by simply adding bluefood coloringto sweet pickle relish until the natural yellow hue turns a deep green.
TheChicago areahas more hot dog restaurants thanMcDonald's,Wendy's, andBurger Kingrestaurants combined.A "hot dog stand" in Chicago may serve many other items, including theMaxwell Street Polish,gyros, pork chop andItalian beefsandwiches,corn dogs,tamales,pizza puffsandItalian ice. The restaurants often have unique namesor architectural features.