Load up the toppings for an authentic taste of the Windy City. But sorry, ketchup is not welcome here. This is non-negotiable.
1 (13 ounces) pack Ball Park® hot dog buns
1 tablespoon yellow mustard
1 tablespoon green relish
1 tablespoon chopped raw onions
1 tablespoon fresh tomato
1 pickle spear
Celery salt (to taste)
1 tablespoon sport peppers
- Prepare your Ball Park® Franks
Put the hot dogs in the buns. Place tomato slices and a pickle spear between the dog and the bun. Load them up with relish, yellow mustard, onions, sport peppers and celery salt.
Over medium heat for 6-8 minutes. Rotate while cooking.
Bring 2/3 cup water to a boil. Add franks. Cover and simmer for 6-8 minutes.
Wrap frank in a paper towel. Place on plate. Heat on high for 30-35 seconds.
Put frank in colander above boiling water until meat reaches 165°.