Makes 6 to 8 hot dogs (but really, you can make as many needed)
In the northeast, it's difficult to secure the classic ingredients for a true Chicago hot dog. But have no fear! I think you'll be pleasantly surprised with this recipe created from common ingredients found in your local market.
Even though the ingredients are common - being the classically-trained chef I am - I just had to find a way to infuse more flavor. Well, introducing an incredible braise of beer, onions, garlic, and peppercorns. The all-beef hot dogs are cooked to a higher calling of deliciousness!
Best of all, this is a no-fuss recipe. Everything can be prepped pre-party. Place all the condiments in small bowls, covered with plastic, in the refrigerator. When ready to eat, set all the components out on a serving platter for your guests to assemble their own hot dog.
Beer Braised Chicago-Style Hot Dogs
3 (11 oz - 12 oz) bottles pale lager
1 large vidalia onion, peeled and rough chopped
2 garlic cloves, peeled and smashed
About 10 smashed peppercorns OR 1/4 tsp ground black pepper
1/2 tsp salt
6 - 8 large all-beef hot dogs (I use 1/4 lb Kirkland All-Beef Hot Dogs, found at Costco, but your favorite brand is just perfect)
6 - 8 large hot dog OR medium hoagie rolls
3 Tbsp melted butter
1 Tbsp poppy seeds
Toppings
Squeeze bottle of yellow mustard
About 6 to 8 Tbsp Sweet Pickle Relish
1 medium vidalia onion, finely diced
1 large or 2 medium fresh ripe vine tomatoes, cut in half, then sliced to 1/4" - 1/2"
About 12 kosher dill pickle spears
About 12 - 18 pickled pepperoncini peppers
Small shaker of celery salt
Directions:
In a medium to large heavy bottom pot, pour in beer, onions, garlic, peppercorns and salt. Add hot dogs to pot. Place pot over medium heat until liquid comes to a simmer. Then reduce heat to medium-low until no longer simmering, but still hot. Place an offset lid over pot Steep hot dogs in the beer for a minimum of 40 minutes, but can be done for as long as 2 hours.
To prepare rolls, brush each one with melted butter. Sprinkle lightly with poppy seeds. Set aside until ready to use.
Meanwhile, arrange relish, diced onion, sliced tomatoes, pickles, and peppers in serving bowls. Cover and refrigerate until ready to serve.
Once hot dogs are ready to serve, place the poppy-seeded rolls in a colander. Place the colander over the pot of simmering hot dogs (note: the colander should not be touching the liquid). Place the lid over the colander to create a steamer basket (if lid is too small to fit over colander, cover with aluminum foil). Steam rolls until soft but not soggy, 1 to 4 minutes.
When ready to serve, place all the condiments on a tray. Place hot dogs in steamed rolls and serve! The hot dogs should be assembled as follows:
1) a strip of yellow mustard
2) pickle relish
3) chopped onion
4) place tomato on one side, between hot dog and bun
5) place pickle spears on opposite side, between hot dog and bun
6) top with pepperoncini peppers
7) sprinkle lightly with celery salt
8) Receive the accolades of your guests!
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