Looking to make the best hot dog at home? Try one of these Chicago-made sausages at your next grill out — just in time for July Fourth.
Chicago's best locally made hot dogs, chosen by Tribune food critic Nick Kindelsperger.Let’s say you wanted to construct the absolute best Chicago-style hot dog at home. You already know about the poppy seed-crusted bun. The toppings are easy. Just skip the ketchup in favor of the approved standard seven toppings: chopped onion, mustard, relish, tomatoes, sport peppers, dill pickles and celery salt.
Not every sausage company has a retail operation, so their products are nearly impossible to purchase unless you’re a restaurant. Even when you can purchase sausages, sometimes you’re forced to spring for a 5-pound box.Frankfurters bourguignonne or franks in sour cream sauce? Questionable Tribune hot dog recipes over the yearsI also spent untold hours figuring out whether certain brands still existed.
To test the hot dogs, I tasted them boiled, without condiments or buns at first. Then I took my favorites and tried them on a bun, to make sure they’d hold up to Chicago’s preferred hot dog-eating method. First, I believe in the superiority of hot dogs with natural casings. Until the mid-1920s, essentially all hot dogs used natural casings, which come from the inner lining of animal intestines. But in 1925, a Chicagoan named Erwin O. Freund invented an artificial casing that was cheap and could be removed after the hot dog was cooked. It proved immensely popular.
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