Beef Frankfurter (the Chicago Hot Dog)

Beef Frankfurter (the Chicago Hot Dog)


  • 4 poppy seed buns
  • 4 long squirts yellow mustard
  • 8 tablespoons sweet pickle relish
  • 1 medium Roma tomato
  • 8 pickled sport peppers
  • 4 kosher pickle spears
  • 1 teaspoon celery salt
  • 1 La Cense Beef Frankfurter 4-pack


Bring enough water to cover the frankfurters to a boil, then cut back to a simmer. Simmer the frankfurters for about ten minutes. Because our beef is 100% grass-fed, it has less fat than that of conventional grain-fed beef and cooks at a faster rate. Traditional Chicago Hot Dog buns are steamed, which can be replicated by microwaving for ten seconds or less. Cut the stems off the ends of the tomatoes and deseed them by squeezing over the trash. Chop tomatoes into 1/4 inch chunks. Place the frankfurters on the bun and squirt the mustard on one side between the meat and the bun. Spread the relish between the meat and the bun on the opposite side. Sprinkle the chopped onions on top of the mustard. Distribute the tomato chunks all around. Place the peppers on top of the tomatoes. Place the spears on top of the onions and mustard. Sprinkle the celery salt on top and enjoy!

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