Hot Dogs "Run Through the Garden"

Chicago residents love their hot dogs with the works, or "run through the garden." "Sport" peppers are small, pickled hot peppers. You can substitute pickled banana or jalapeño peppers. Baked potato chips round out the meal.

Yield: 7 servings (serving size: 1 hot dog and 2 peppers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 21%
  • Fat: 5.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.7g
  • Carbohydrate: 36.3g
  • Fiber: 2.8g
  • Cholesterol: 15mg
  • Iron: 3mg
  • Sodium: 1187mg
  • Calcium: 76mg

Ingredients

  • 7 hot dog buns
  • 2 quarts water
  • 7 97% fat-free beef franks (such as Hebrew National)
  • 1 cup finely diced white onion
  • 1 cup diced tomato
  • 1/2 cup sweet pickle relish
  • 1/3 cup prepared mustard
  • 14 sport peppers

Preparation

  1. Preheat oven to 350°.
  2. Wrap buns in foil; bake at 350° for 10 minutes or until thoroughly heated. Remove from oven, and keep warm.
  3. Bring 2 quarts water to a simmer in a large saucepan. Add franks; simmer 5 minutes or until thoroughly heated. Drain well. Place 1 frank in each heated bun. Top each frank with about 2 tablespoons onion, about 2 tablespoons tomato, about 1 tablespoon relish, and about 2 teaspoons mustard. Serve with peppers.
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