Chicago-Style Hot Dog with Homemade Relish

Ingredients

• 4  natural casing all-beef franks 
• 1 cup bread and butter pickles diced finely
• 4 servings celery salt for sprinkling
• 1 tablespoon pickled cherry peppers diced finely
• 4  hot dog buns fresh
• 8  sport pickled peppers hot jarred (or sub pickled peppers)
• 4 large russet potatoes scrubbed
• 1 teaspoon sugar 
• 4 servings vegetable oil 
• 1 small onion white finely chopped
• 4 servings mustard yellow for slathering

Equipment

• bowl
• baking sheet
• pot
• kitchen thermometer
• aluminum foil
• slotted spoon
• dutch oven

Directions

1. Watch how to make this recipe.
2. Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes.
3. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand
4. Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car.
5. Combine the pickles, peppers and sugar in a bowl and mix well.
6. Serve.
7. Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil.
8. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
9. Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch.
10. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet.
11. Sprinkle with celery salt and serve immediately.