Low Carb Chicago Syle Hot Dogs Recipes

CHICAGO-STYLE HOT DOG

Steps:

• Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
• Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

KETO CHICAGO HOT DOGS

Steps:

• Preheat oven to 400 degrees.
• Whisk or sift together dry ingredients in a medium bowl. Sifting ingredients is preferred to get a finer texture.
• Add eggs, melted butter and sour cream to dry ingredients. Mix until combined.
• Wet your hands with some water or oil in order to handling the dough easier and prevent it from sticking to your hands. Grab a handful of dough, form it into an oblong hot dog shape and place on a parchment lined baking tray. Continue with remaining dough. You can form your desired size. I can make about 5 normal sized hot dog buns with this recipe. Evenly place dough balls on the tray spacing about 1 inch apart.
• Bake at 400 degrees Fahrenheit for 12-13 minutes or until slightly hardened on the outside and spongy to the touch. Let cool for 3-5 minutes before slicing.
• While hot dog buns are baking, cook hot dogs on the grill, air fryer or oven at medium-high heat (350 to 400 degrees) for 5-10 minutes or until plump and juicy. You can also steam or boil you hot dog over some boiling water. Top hot dog buns with hot dogs and remaining toppings.

LOW-CARB HOT DOG AND DIPPING SAUCE

Steps:

• Mix mayonnaise and mustard together thoroughly in small bowl.

LOW CARB CHICAGO SYLE HOT DOGS

Steps:

• Grill Hot Dogs in a cast iron pan over medium heat until brown on all sides with grill press.
• While dogs are cooking dice tomatoes, jalapenos, onion and pickle. Place toppings in bowl.
• Rinse Romaine lettuce and pick out the best leaves. Trim bottom white off of leaves and place leaves on plate.
• Top leaves with one hot dog, tablespoon mustard and 2 tablespoons of topping mixture (save remaining topping for future use). Garnish with celery seed and cheese.

CHICAGO-STYLE HOT DOGS

Steps:

• Prepare your grill for grilling.
• Cut each tomato crosswise into 1/4-inch slices, then cut each slice in half to make half moons.
• Grill the hot dogs until browned, 4-5 minutes, turning once halfway through grilling time.
• Just before serving, split the buns and grill them, cut side down until toasted, about 30 seconds.
• Place a hotdog in each bun; tuck tomato slices between each hotdog and bun, add two peppers, one on each side of each hotdog.
• Spread a generous amount of mustard on top of each dog and scatter about one T each of onion and pickle relish over each; finish with a generous dash of celery salt and serve!