Organic Chicago Style Hot Dogs With Sauerkraut
I'm taking the traditional Chicago dog and adding a healthy twist in this recipe for Organic Chicago Style Hot Dogs With Sauerkraut. Indulge in the flavors of the windy city with organic grassfed beef hot dogs that are loaded to the bun with fresh veggies and sauerkraut. This easy summer dog recipe you can make at home, no traveling needed!
If you're a Chicago native, like me, check out some of my other nostalgic recipes like Mint Meltaways, Pink Peppermint Ice, Chicago Style Thin Crust Pizza Dough, and Sourdough Irish Soda Bread.
A Quick Look At The Recipe
- Recipe Name: Organic Chicago Style Hot Dogs With Sauerkraut
- Ready In: 20 minutes
- Makes: 4 hot dogs
- Main Ingredients: hot dogs, buns, sauerkraut, tomato, pickles
- Flavor Profile: vibrant, crunchy veggies and organic hot dogs
- Dietary Info: no seed oils, eggless, dairy free
- Difficulty: Easy!
- Why You’ll Love It: healthy twist on a Chicago classic
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Why You'll Love This Recipe
- Healthy-ish: If you're going to eat a hot dog, this is the way to do it! This is a healthy-ish version of one of my favorite comfort foods because I'm using organic grassfed beef hot dogs and tons of veggies.
- Twist on a Classic: This is a twist on an iconic Chicago food. If you haven't ever been to Chicago before, you can easily make these at home!
- Simple and Flavorful: While this recipe is just as easy to prepare as traditional hot dogs, it's way more flavorful with the addition of the toppings.
- Family Friendly: This is a recipe that both kids and adults will both love. You can leave off toppings for kids and it makes hot dogs much more interesting for the adults!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- What is a Chicago Hot Dog?
- History of This Recipe
- Ingredients
- Tips for Chicago Style Hot Dogs
- How to Make Organic Chicago Style Hot Dogs with Sauerkraut
- What to Serve with Chicago Style Hot Dogs With Sauerkraut
- Recipe FAQ’s
- More Wholesome Nostalgic Recipes
- Organic Chicago Style Hot Dogs With Sauerkraut
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What is a Chicago Hot Dog?
A Chicago Hot Dog (Chicago Dog, or Chicago Style Hot Dog) is a style of hot dogs coined and served in the Chicago area. Traditionally, they are beef hot dogs that are boiled and served on a poppy seed bun with toppings so high, you can barely see the dog itself!
The traditional toppings include: yellow mustard, white onions, sweet relish, a dill pickle spear, tomato slices, Sport peppers, and a sprinkle of celery salt. The celery salt is one of the key ingredients (in my opinion) and it made its way onto the famous hot dog as a result of many north side celery farms.
There is no ketchup on traditional Chicago Dogs and natives will argue both sides of this, and it can get heated! While I am a true native, I believe that ketchup has a place on this hot dog if you want it!
History of This Recipe
I grew up on the South side of Chicago in a small neighborhood called Beverly. Janson's was just a few blocks from our house, and on awesome days we were able to stop by the drive in and get a hot dog and a shake.
I remember seeing their blue and pink neon sign reading Janson's Drive In Hamburgers, when I don't think we ever got a hamburger…ever! They were known for their Chicago Dogs and that's what I'll remember them for!
I like to think of Chicago Dogs as a salad on top of a hot dog, really the best of everything! But, I have always put ketchup on my hot dogs! So, I'm on the other side of that ketchup argument and I'm a native Chicagoan. I will argue it every time, it's better with ketchup!
In this healthy recipe for Organic Chicago Style Hot Dogs With Sauerkraut I use organic grassfed beef hot dogs with tomatoes, cucumbers, pickles, onions, sauerkraut, and celery salt. The celery salt makes this recipe! You have to get it! It has a very unique flavor that is crucial for Chicago Style Hot Dogs!
Ingredients
- Hot Dogs: I use organic grassfed beef hot dogs. Beef hot dogs are key for the flavor in this recipe, though turkey dogs will also work.
- Yellow Mustard: You want the traditional yellow, not spicy or Dijon.
- Ketchup (optional): I say ketchup (optional) because ketchup is not on true Chicago Style Hot Dogs, but I have always put it on mine! I am true Midwest to the core, ketchup on everything haha.
- Pickles: While traditional Chicago Dogs will have whole pickle slices on the dogs, it's just so hard to eat! So I use pickle slices instead.
- Tomato: Large slices of tomato is best as it's better for keeping the tomato in tact.
- Sauerkraut: Since I cannot find organic Sport peppers, I am using sauerkraut for a little more flavor and a healthy twist!
- Celery Salt: Organic Celery Salt is the key ingredient to Chicago Dogs! This gives it the true flavor that is nostalgic.
*For a full list of ingredients and measurements, visit the recipe card below.
Tips for Chicago Style Hot Dogs
- I use Applegate Organic Grassfed Beef Hot Dogs, they really have the best flavor as far as organic hot dogs go, in my opinion!
- I use Homemade Sourdough Hot Dog Buns and added some poppy seeds to the dough.
- Most Chicago Hot Dogs will be served with all the toppings in more of a whole form, such as whole pickle slices, whole sport peppers, whole slices of tomato. But, I prefer to dice most of my toppings (as opposed to just the onions) so I get all of them in each bite.
- Chop all your toppings first before cooking or warming your buns. This way everything is ready so you can enjoy a hot dog!
- You can chop extra toppings so you have easy leftovers. I do this frequently because it's just Delaney and me. So, when we buy a pack of hot dogs, we usually have them for a few days. So, I'll chop extra toppings the first time and then store in a Tupperware in the fridge so it's really easy to create a meal the next day.
- Do not forget the celery salt, this is key for flavor.
- If your hot dog is so giant it's difficult to take a bite — you're doing it right!
How to Make Organic Chicago Style Hot Dogs with Sauerkraut
- Slice tomato into 1/4-inch thick slices and cut in half. Slice cucumber into thin slices and cut into quarters. Dice the white onion slices and pickle slices (optional).
- Boil the hot dogs per the instructions on the packaging. While the dogs are boiling, lightly toast the buns.
- To assemble: Add the hot dogs into the buns, top with mustard (and ketchup if using). Then add tomato slices, cucumber, onion, pickles, and sauerkraut. Top with a sprinkle of celery salt. Serve immediately.
What to Serve with Chicago Style Hot Dogs With Sauerkraut
- While traditionally we got fries at Janson's, try my Lemon Herb French Fries or Garlic Lemon Sweet Potato Fries for a fresh take on classic fries.
- I always got a chocolate malt shake at Janson's, now I make my Bone Broth Chocolate Milkshake with these Chicago hot dogs!
- For a healthier chip option, try our Best Homemade Kale Chips with Nutritional Yeast or Garlic Ranch Pretzels With White Cheddar that are both perfectly crispy, crunchy, and salty!
Recipe FAQ's
You must use a beef hot dog for a traditional Chicago hot dog and they are always boiled, not grilled. Chicago hot dogs only use yellow mustard (no ketchup) and have a lot of fresh toppings, I like to think of it as a salad on top of a hot dog! The other key ingredient is a sprinkling of celery salt on top, this really gives you the true Chicago dog flavor!
Traditionally, ketchup was added to hot dogs during the Depression to mask the taste of poor quality meat. So, not using ketchup on a dog pointed to the fact that the meat was higher quality and tasty without it. It was a way to show that you were serving a high quality meat, because it didn't have ketchup. While some believe in this tradition and the flavor profile without ketchup as a nod to its roots, you can add ketchup if you like the flavor! No judgment here!
Yes and no. I mean, yes you can. But no, it's not traditional of Chicago Style Hot Dogs and the flavor profile will not be the same.
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Organic Chicago Style Hot Dogs With Sauerkraut
Equipment
- Small Pot
Ingredients
- 4 grassfed beef hot dogs
- 4 hot dog buns
- 6 slices tomato (sliced in half)
- 6 slices cucumber (diced)
- 2 slices white onion (diced)
- ¼ cup dill pickle slices
- yellow mustard
- ketchup (optional)
- ¼ cup sauerkraut
- celery salt
Instructions
- Slice tomato into 1/4-inch thick slices and cut in half. Slice cucumber into thin slices and cut into quarters. Dice the white onion slices and pickle slices (optional).
- Boil the hot dogs per the instructions on the packaging. While the dogs are boiling, lightly toast the buns.
- To assemble: Add the hot dogs into the buns, top with mustard (and ketchup if using). Then add tomato slices, cucumber, onion, pickles, and sauerkraut.
- Top with a sprinkle of celery salt. Serve immediately.
Video
Notes
- I use Applegate Organic Grassfed Beef Hot Dogs, they really have the best flavor as far as organic hot dogs go, in my opinion!
- I use Homemade Sourdough Hot Dog Buns and added some poppy seeds to the dough.
- Most Chicago Hot Dogs will be served with all the toppings in more of a whole form, such as whole pickle slices, whole sport peppers, whole slices of tomato. But, I prefer to dice most of my toppings (as opposed to just the onions) so I get all of them in each bite.
- Chop all your toppings first before cooking or warming your buns. This way everything is ready so you can enjoy a hot dog!
- You can chop extra toppings so you have easy leftovers. I do this frequently because it's just Delaney and me. So, when we buy a pack of hot dogs, we usually have them for a few days. So, I'll chop extra toppings the first time and then store in a Tupperware in the fridge so it's really easy to create a meal the next day.
- Do not forget the celery salt, this is key for flavor.
- If your hot dog is so giant it's difficult to take a bite — you're doing it right!
Nutrition
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So good!