How to Make a Chicago-Style Hot Dog at Home Add in the savoriness, heat, and tang offered by the onion, sport peppers, and pickle, and you have a mouthwatering experience that diners from around the world can appreciate. The combination of sweet relish and ketchup would likely overwhelm the taste of a pure beef hot dog - instead, Chicagoans decided to complement the relish with mustard. Sweet relish, while it includes about half the amount of sugar as ketchup, is still fairly sweet. So, why no ketchup on Chicago hot dogs? The Chicago hot dog ketchup rule really comes down to a matter of taste. Make them for your next party, game night or for football watching.One typical ingredient that the average hot dog consumer may find missing on Chicago-style hot dogs is ketchup. I hope you enjoy this recipe as much as we do. You can serve your mini hot dogs topped or make a build your own board with all the toppings. *Highlight this section for a more printer friendly option. You want the biscuit to open slightly when baking. The onion mustard was creamy and delicious and the crisp pickle along with the sweet tomato was just perfect. If you wanted to add more toppings you definitely could do:Īny toppings your little heart desires. I ended up topping my Mini Chicago Style Hot Dogs with the mustard I made, the tomato and the pickles. Place the wrapped sausages on a foil lined, sprayed cookie sheet. Pinch the top closed but not too tight, you want them to open slightly when they bake. You can place the tomato, pickle and mustard in small bowls so that people can top their hot dogs they way they want or you can top them with the mustard, tomatoes and pickles.When your sausage bundles are golden brown remove them from the oven and place on a serving platter.Dice your pickles and tomatoes and sprinkle with celery salt.In a bowl combine your mustard, mayo and golden onion soup mix.I baked mine for 12 minutes, all ovens vary so be sure to check on them and take them out when the biscuits are golden brown. Place the sausages in the oven that’s heated to 375 degrees.Repeat the process until all the sausage/biscuits have an egg wash, then sprinkle all of them with the poppy seeds.The brush each sausage/biscuit bundle with some of the egg wash. Take your egg and whisk it with a couple of tablespoons of water.Place the bundles on the foil lined baking sheet.You want the biscuit to open slightly when baking. Then bring the edges up on the sides of the cocktail sausage and loosely seal.
0 Comments
Leave a Reply. |