About 80 percent of the vendors in Chicago use Vienna Beef brand frankfurters. They are simmered using steam heat to between 170 and 180 degrees internal temperature, but grilling or boiling work just fine for home cooking. Most delis in Chicago sell a dog with "the works," or "dragged through the garden," for $2.30 or so.
Makes 2 to 4 servings
4 Vienna Beef brand frankfurters (or any all-beef hot dog if you can't get Vienna)
4 white, poppy-seed hot dog buns
1 large kosher dill pickle, cut into 4 equal spears
1 medium ripe tomato cut in wedges or slices
8 sport peppers*
1 small onion, finely diced
1/2 cup green relish
Yellow mustard
Celery Salt
Grill or boil hot dogs to desired doneness.
Steam hot dog buns in bamboo steamer or on hot grill for 60 seconds.
Spread mustard inside buns and insert hot dogs, and top with heaping tablespoon of relish and onions. Add two tomato wedges or slices, the pickle and two sport peppers. Sprinkle with celery salt to taste.
* "Sport peppers" are young green peppers marinated in vinegar and spices. They may be hard to find, so substitute if necessary with some other form of hot pepper.
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