This article pits two American icons against each other: the Chicago-style hot dog, a loaded, salad-on-a-sausage affair on a poppy seed bun, and the New York-style hot dog, a simpler, onion-sauce-topped street food classic. Both are quick, satisfying, and perfect for a casual lunch or dinner. We’ll give you the exact toppings and instructions for each, so you can decide which city wins your taste test.
Ingredients
- 4 all-beef hot dogs (about 1/4 lb / 113 g each)
- 4 poppy seed hot dog buns (for Chicago style)
- 4 plain hot dog buns (for New York style)
- 1 medium tomato, thinly sliced (for Chicago)
- 1/2 cup (120 ml) yellow mustard (for Chicago)
- 1/2 cup (120 ml) sweet pickle relish (for Chicago)
- 1/2 cup (120 ml) chopped white onion (for Chicago)
- 4 sport peppers (for Chicago, optional but traditional)
- 1/2 cup (120 ml) dill pickle spear (about 4 spears, for Chicago)
- 1/4 cup (60 ml) celery salt (for Chicago)
- 1/2 cup (120 ml) ketchup (for Chicago, see note)
- 1/2 cup (120 ml) yellow mustard (for New York)
- 1/2 cup (120 ml) sauerkraut, drained (for New York)
- 1/2 cup (120 ml) onion sauce (recipe below, for New York)
- 1/4 cup (60 ml) tomato ketchup (for New York, optional)
- For the onion sauce: 1 large onion, thinly sliced (about 1 cup / 150 g)
- For the onion sauce: 1 tbsp (15 ml) vegetable oil
- For the onion sauce: 1/2 cup (120 ml) ketchup
- For the onion sauce: 1/2 cup (120 ml) water
- For the onion sauce: 1 tbsp (15 ml) yellow mustard
- For the onion sauce: 1 tsp (5 ml) Worcestershire sauce
- For the onion sauce: 1/2 tsp (2.5 g) chili powder (optional)
Instructions
- Make the New York onion sauce (optional but traditional): In a small saucepan, heat the vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the ketchup, water, mustard, Worcestershire sauce, and chili powder if using. Bring to a simmer and cook for 5 minutes, until slightly thickened. Keep warm.
- Cook the hot dogs: Bring a pot of water to a boil (or use a griddle). Add the hot dogs and simmer for 3-5 minutes, until heated through. Alternatively, grill or pan-fry over medium-high heat for 4-5 minutes, turning occasionally, until browned. The internal temperature of the hot dog should reach 165°F (74°C) as per USDA FSIS safe minimum for reheated leftovers, but since these are pre-cooked, they just need to be hot.
- Assemble the Chicago-style hot dog: Place a hot dog in a poppy seed bun. Add the yellow mustard in a stripe down one side. Add the sweet pickle relish in a stripe down the other side. Add the chopped onion, then the tomato slices (usually 2-3 slices) along one side. Add the sport peppers (if using) and the dill pickle spear. Sprinkle with celery salt. Important: Do not add ketchup to a Chicago-style hot dog—it’s considered a culinary faux pas in Chicago. The ketchup is listed only if you must, but it’s not authentic.
- Assemble the New York-style hot dog: Place a hot dog in a plain bun. Add a stripe of yellow mustard. Top with a generous spoonful of sauerkraut. Add a spoonful of the onion sauce. Optionally, add a thin line of ketchup. Serve immediately.
Tips
- Use all-beef hot dogs: The classic versions use all-beef franks. If you prefer a different type, that’s fine, but the flavor will change.
- Don’t skip the celery salt on the Chicago dog: It’s a key flavor that ties all the toppings together. If you don’t have it, you can make a quick mix of 1 part salt to 3 parts ground celery seed.
- Drain the sauerkraut well: For the New York dog, excess liquid will make the bun soggy. Press it with a paper towel before adding.
- Toast the buns (optional): For a sturdier bun, toast the inside lightly on a griddle or in a toaster. This is not traditional for Chicago, but it can help prevent sogginess.
Serving Suggestions
Serve both hot dogs immediately while the buns are soft and the toppings are fresh. They pair well with classic sides like potato chips, coleslaw, or a simple green salad. For a true street-food experience, serve with a cold soda or a beer (for adults of legal drinking age, and please drink responsibly).
Variations
- Chicago-style with a twist: Add a drizzle of hot giardiniera (pickled vegetables) for extra heat and crunch, though this is not the classic version.
- New York-style with sauerkraut and mustard only: Many New York vendors serve it just with sauerkraut and brown mustard (spicy). You can substitute spicy brown mustard for yellow.
- Vegetarian option: Use your favorite plant-based hot dog and follow the same instructions. Cook according to package directions.
Storage and Reheating
These hot dogs are best enjoyed fresh. If you have leftovers, store the cooked hot dogs and buns separately in airtight containers in the refrigerator for up to 3 days. The onion sauce can be refrigerated for up to 5 days. To reheat, place the hot dog on a microwave-safe plate and heat for 30-45 seconds, or until hot. Reheat the bun separately in a toaster or oven for a few minutes. Do not assemble the hot dogs with toppings until ready to eat, as they will become soggy.
Frequently Asked Questions
Can I use ketchup on a Chicago-style hot dog? In Chicago, ketchup is considered a major faux pas. The traditional toppings are mustard, relish, onion, tomato, sport peppers, and celery salt. Adding ketchup is not authentic, but of course, you can eat it however you like.
What is the difference between sport peppers and regular peppers? Sport peppers are small, green, mildly spicy peppers that are pickled. They are a specific variety (usually Hungarian wax or similar). If you can’t find them, you can substitute sliced pepperoncini or even a few dashes of hot sauce.
Can I make the onion sauce ahead of time? Yes, the onion sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove or in the microwave before serving.
What kind of hot dog is best? The classic is an all-beef hot dog, preferably a natural-casing dog that gives a satisfying snap when you bite into it. Brands like Vienna Beef (for Chicago) and Sabrett (for New York) are traditional, but any quality all-beef frank works.
Can I grill the hot dogs instead of boiling? Absolutely. Grilling adds a smoky flavor that many people love. Just be sure to heat them through to an internal temperature of 165°F (74°C) if they were previously cooked, or 160°F (71°C) for raw ground meat hot dogs (though most are pre-cooked).
How do I keep the buns from getting soggy? For the New York style, drain the sauerkraut very well and consider toasting the inside of the bun. For the Chicago style, the tomato slices can make the bottom of the bun soggy, so some people place the tomato slices on top of the hot dog, not underneath. Serving immediately also helps.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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