Chef Lauren's Chicago Dog Poutine

June 14, 2021

Eating your first Chicago dog is a life changing event. In Chicago, it’s almost a rite of passage. The concept is more than delicious, it’s a true legacy.

German immigrants started to populate the nation in the 1840s, introducing the delicious concept of tubed meat. Hot dog stands were an easy and reliable means to make a living, and they really took off around the time of the World’s Columbian Exposition, held in Chicago back in 1893. The poppyseed bun was invented in 1909 by a Polish baker, and the sandwich began to take form. By the end of the century, Jewish immigrants had introduced all-beef hot dogs, which were viewed as cleanly processed and a premium offering. It was the desperation of the Great Depression that transformed the tasty street food to an inexpensive necessity, feeding immigrant workers (and those out of work).

Vendors realized that “dragging it through the garden” would make these beloved beef dogs more filling and nutritious. They branched off from standard pickles and mustard and started adding all sorts of toppings, including hot peppers and even cabbage. It quickly became apparent that pickles, relish, sport peppers, onion, tomato, celery salt and mustard were the best combination. And since the ’20s, it has stuck as our city’s icon.

I love that this sandwich represents the rich cultural history of this incredible city. And I love that eating a Chicago dog gives an experience of savory, sweet, spicy and fresh all at once. So why not upgrade the whole kit and caboodle to a bed of fries covered in cheesy gravy?! Just make sure there is no ketchup in sight when you go to make this recipe...

Chicago Dog Poutine
Serves 4

Ingredients
1/4 cup – kosher dill pickles, chopped 
2 Tbsp. – Chicago-style neon relish 
3 Tbsp. – white onion, diced 
1/4 cup – roma tomato, diced 
1/4 tsp. – celery salt 
1 tsp. – poppy seeds

2/3 cup – country gravy, prepared 
1/3 cup – nacho cheese sauce

6 cups – French fries, prepared 
2/3 cup – cheese curds 
3 ea. – all-beef hot dogs, spiral cut, grilled, cut into 2” sections 
3 Tbsp. – yellow mustard 
16 ea. – sport peppers 
Chicago dog poutine by CSSI
Directions
  1. In a medium work bowl, mix together pickles, relish, onion, tomato, celery salt and poppy seeds. Hold refrigerated until ready to use.
  2. In a small saucepan, whisk together country gravy and nacho cheese sauce over medium heat. Stir occasionally until mixture is hot. 
  3. Pour gravy mixture over fresh, hot French fries. Top with cheese curds. 
  4. Place dressed fries under salamander/broiler for 30 seconds, just until the curds start to melt. 
  5. Remove from heat and add pickle mixture on top.
  6. Top with pieces of hot dogs.
  7. Drizzle with yellow mustard.
  8. Serve with sport peppers on the side. 
Lauren Kuhn
Culinary R&D Manager

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