Originally Posted by chicagokp
Many places in Chicago prepare like this. They start with a proper all beef dog in natural casing. Drop it in the deep fryer for about a minute and then char on the charcoal grill. Then serve in a steamed poppy seed bun with toppings. I like mine with mustard, onion, tomato slices and pickle spear.
If you are serving at home, boil water. Add in the dogs and turn of the heat. Cover and let stand for about 5 minutes. Then char on the grill.
Bro, they are nowhere to be found downunder that I have seen or heard of!
Ours are red rubbery casings with pork snout and unmentionables paste inside.
I would bang down on one of those if I ever get the chance, no doubt!