Rating: 2.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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.

Lorrie Hulston Corvin
Recipe by Cooking Light July 2007

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Recipe Summary

Yield:
7 servings (serving size: 1 hot dog and 2 peppers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Wrap buns in foil; bake at 350° for 10 minutes or until thoroughly heated. Remove from oven, and keep warm.

  • 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.

Nutrition Facts

225 calories; calories from fat 21%; fat 5.3g; saturated fat 1.8g; mono fat 1.9g; poly fat 0.7g; protein 10.7g; carbohydrates 36.3g; fiber 2.8g; cholesterol 15mg; iron 3mg; sodium 1187mg; calcium 76mg.
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