Chicago Hot Dog | The American Classic

Prepare a large pot with a steamer insert and steam the hot dog sausages for about 5 minutes until hot. Alternatively, the sausages can also be grilled until golden brown on all sides.

Briefly warm the hot dog buns. Place the hot sausages in the buns. Halve or quarter the pickles lengthwise and place them, along with the sliced tomatoes, into the buns on the side.

Finely dice the onion and sprinkle over the hot dogs. Distribute two pickled jalapeños each (or more, if desired) and some cucumber relish (if available) on top.