As a chef, I often find myself contemplating the art of transforming ordinary dishes into extraordinary culinary experiences. One such dish that has captured my imagination is the humble hot dog. Often associated with casual dining or street food, the hot dog has a versatility that makes it a perfect canvas for culinary creativity.
Growing up in the United States and moving to Chicago from the Tri-State area of PA/NJ/NY, it almost feels right to be talking about something I’ve consumed my whole life, hot dogs! I want to share with you how the hot dog can be elevated to the realm of gastropub cuisine, offering home cooks a taste of gourmet indulgence.
Elote hot dog
The Hot Dog: A Blank Canvas
At its core, a hot dog is a simple dish, a sausage nestled in a soft bun, typically topped with condiments like mustard, ketchup, and relish. However, it is this simplicity that allows for endless possibilities. In the world of gastropub cuisine, chefs are known for taking familiar comfort foods and giving them a gourmet twist. The hot dog is no exception.
Chicago dogs with fries
Choosing Your Ingredients
The key to creating a gourmet hotdog lies in the quality of your ingredients. Start with a high-quality sausage, whether it's a classic beef frankfurter, a spicy chorizo, or a savory bratwurst, choose a sausage that is bursting with flavor. I recommend visiting your local butcher shop to find some amazing choices. For the bun, opt for a brioche or pretzel bun for added indulgence.
One of the hallmarks of gastropub cuisine is the creative use of toppings. Instead of the usual condiments, consider topping your hot dog with gourmet ingredients like caramelized onions, sautéed mushrooms, roasted peppers, green onions, or beer cheese. For a touch of elegance, add a drizzle of truffle oil or a sprinkle of crispy fried shallots. To add a cultural twist, you can create an Oktoberfest-inspired hotdog by topping it with sauerkraut and spicy mustard. You can even elevate your dogs by adding the unexpected, check out the Instagram of my old favorite college hotdog popup “Weenie Wizard” who weren’t afraid to top their dogs with everything and anything.
Oktoberfest sausage dog topped with sauerkraut, mustard, green onions
The Perfect Pairing
No gastropub-inspired dish is complete without the perfect beverage pairing. For your gourmet hot dog, consider serving it with a craft beer or a refreshing cocktail. The crisp bitterness of a hoppy IPA or the citrusy notes of a gin and tonic can complement the bold flavors of your hot dog beautifully. You can even try pairing tart/acidic/sweet lemons to help cut through some of the fattiness of a hotdog while still being refreshing. Check out our cocktail classes if you want to learn more about what makes a good beverage and pairings.
Bringing it All Together
To assemble your gourmet hot dog, start by grilling or pan-searing your sausage until it's cooked through and has a nice char. At this stage, it’s a matter of how well you like your hot dog cooked because most of the time hot dogs are precooked unless you opt for a sausage or make them yourself. Next, toast your bun with a good amount of butter until it's warm and slightly crispy. Place your sausage and/or hot dog in the bun and top it with your gourmet toppings. Finish with a drizzle of your favorite sauce, whether it's a spicy aioli or a tangy barbecue sauce it will most likely taste amazing.
Ball park dog with beer cheese, caramelized onions, and green onions
The hot dog is a versatile dish that can be transformed into a gourmet delight with a few simple tweaks. By choosing high-quality ingredients, getting creative with your toppings, and pairing it with the perfect beverage, you can elevate the classic hot dog to the realm of gastropub cuisine. So next time you're craving a comfort food with a gourmet twist, why not try your hand at creating your own gourmet hotdog at home?
Check out our Hands-On Gastropub class this Saturday, March 16 at 6pm at Lincoln Square for more delicious foods that take classics and elevate them enough to wow the crowds. There are just four spots left!
