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Chicago-Style Hotdoggin’
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Our neighbors to the south do hot dogs right! This Wisconsin take on a Chicago classic is sure to delight. Explore more recipes from the Pudgie Revolution and Pudgie Revolution 2 cookbooks.


Hot dog bun, split (or butter bread)

Hot dog, sliced

Celery salt

Pickle relish, sweet

Hot peppers

Sport peppers, sliced (can substitute banana peppers, pickled jalapeños or pepperoncini)

Pickle spear, sliced

Onion, diced

Tomato, diced

Yellow mustard

Poppy seeds (optional)

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Chicago-Style Hotdoggin’
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Open one hot dog bun and generously butter the outside. Place buttered side down on one half of pie iron.

2. Layer in ingredients, don’t skimp on the celery salt!

3. Layer another open hot dog bun (buttered on the outside) over your pie, closing it down with the other half of your pie iron.

4. Cook over your campfire’s hot coals, turning every few minutes.

5. Your pudgie pie is done when it is piping hot, and bun is toasted.

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