Chicago Hot Dog and Sausage Company Knoxville: A Guide

Chicago Hot Dog and Sausage Company in Knoxville brings the Windy City’s iconic street food to East Tennessee, serving up authentic Vienna Beef hot dogs, Italian beef sandwiches, and a variety of sausages. This guide walks you through recreating their classic Chicago-style hot dog at home, complete with all the traditional toppings on a poppy seed bun. It’s a balanced, savory, and tangy experience that works because each element—from the snap of the casing to the crunch of fresh veggies—plays its part.

Ingredients

4 all-beef hot dogs with natural casings (such as Vienna Beef or Red Hot Chicago)
4 poppy seed hot dog buns
1 medium tomato, sliced into thin wedges
1 medium dill pickle spear, cut into 4 lengthwise strips
1/2 cup (75 g) chopped white onion
2 tablespoons (30 ml) yellow mustard
2 tablespoons (30 ml) sweet pickle relish (neon green, if available)
4 sport peppers (or banana peppers, if unavailable)
1/2 teaspoon (2 g) celery salt
Water for simmering

Instructions

Fill a medium pot with water and bring it to a gentle boil over high heat, then reduce to a simmer (about 190°F / 88°C).
Add the hot dogs to the simmering water. Simmer for 5–7 minutes, until heated through and the casings are plump. Do not boil vigorously, or the casings may split.
While the hot dogs cook, prepare the toppings: slice the tomato into thin wedges, cut the pickle spear into strips, chop the onion, and measure out the mustard, relish, and celery salt.
Using tongs, remove the hot dogs from the water and let them drain briefly on a paper towel.
Place each hot dog in a poppy seed bun. The bun should be soft, not toasted, for authenticity.
Build the toppings in this order: first the yellow mustard in a zigzag line, then the sweet relish, then the chopped onion, then the tomato wedges, then the pickle strip, then the sport peppers, and finally a light sprinkle of celery salt.
Serve immediately, with napkins—this is a messy, hands-on meal.

Tips

Don’t skip the celery salt: It’s the flavor that ties everything together. If you don’t have it, mix 1/4 teaspoon celery seed with 1/4 teaspoon salt as a substitute.
Use natural-casing hot dogs: The “snap” when you bite is part of the experience. If you can’t find them, regular all-beef hot dogs work, but the texture will be softer.
Keep the buns soft: Steaming the buns is ideal, but if you don’t have a steamer, wrap them in a damp paper towel and microwave for 15 seconds. Do not toast—a true Chicago dog is never on a toasted bun.
Adjust the heat: Sport peppers are spicy. If you prefer mild, use banana peppers or omit them entirely.

Serving Suggestions

Serve the hot dogs with a side of crinkle-cut fries or chips. For a full Chicago experience, pair with a cold glass of lemonade or a root beer. If you want to go all-in, add an Italian beef sandwich on the side—thinly sliced roast beef simmered in jus, served on a French roll with giardiniera.

Variations

Italian Sausage: Substitute the hot dog with a grilled Italian sausage link. Cook it on a grill or skillet over medium heat until browned and cooked through to 160°F (71°C) safe minimum internal temperature. Serve on a crusty roll with grilled peppers and onions.
Veggie Dog: Use a plant-based hot dog. Simmer it in water for the same time, but note that it won’t have the same snap. Top with the same ingredients for a vegan-friendly version (skip the sport peppers if they bother you).
Maxwell Street Polish: Use a Polish sausage instead of a hot dog. Grill it until it reaches 160°F (71°C) safe minimum internal temperature. Serve on a bun with mustard and grilled onions.
Depression Dog: Skip the tomato and pickle, and add extra onions and mustard. This is a simpler version that’s still delicious.

Storage and Reheating

If you have leftover cooked hot dogs, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simmer in water for 3–4 minutes or microwave on high for 30 seconds. The buns and toppings are best enjoyed fresh; store them separately and assemble just before eating. Do not freeze assembled hot dogs, as the texture of the vegetables will suffer.

Frequently Asked Questions

What makes a Chicago hot dog authentic?

Authenticity lies in the all-beef hot dog with natural casings, the poppy seed bun, and the specific order of toppings: mustard, relish, onion, tomato, pickle, sport peppers, and celery salt. Ketchup is traditionally not used—it’s a point of local pride.

Can I grill the hot dogs instead of simmering?

Yes, grilling adds a smoky flavor, but it’s not traditional. If you grill, do so over medium heat for 5–7 minutes, turning occasionally, until heated through and slightly charred. The internal temperature should reach 165°F (74°C) safe minimum for hot dogs.

Where can I find sport peppers?

Sport peppers are small, green, spicy peppers usually found in jars in the condiment aisle of well-stocked grocery stores. You can also order them online. If you can’t find them, banana peppers are a good substitute, though they are milder.

What is the best bun for a Chicago dog?

A soft, steamed poppy seed bun is ideal. It should be slightly sweet and fluffy, not crusty. Look for buns labeled “Chicago style” or “poppy seed” at the bakery.

Can I make this ahead of time?

It’s best to assemble right before serving. You can prep the toppings (chop onion, slice tomato, cut pickle) up to a day ahead and store them in separate containers in the fridge. Cook the hot dogs just before serving.

Is ketchup ever acceptable?

In Chicago, ketchup on a hot dog is a major faux pas. It’s not part of the traditional recipe, and locals will tell you so. But if you love it, you do you—just know it’s not authentic.

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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