re: SUBMISSION Thread for Hot Dog Challenge: Tuesday, September 6, 2022

Chicago-Style Hot Dog Terrine with Poppy Seed Saltine Crackers (made with anger and passion)

So I decided to turn a Chicago style hot dog into a terrine. And the plan is to make it look good, taste good and stay true to the Chicago dog. (As I type, the terrine is in the fridge firming up. We'll see how it turns out.)

FYI. A Chicago-style hot dog consists of a beef hot dog, poppy seed bun, mustard, white onions, neon green sweet relish, dill pickle spear, sport peppers, sliced tomatoes and a dusting of celery salt.

Let's do this.



The Main Ingredients
½ cup Tomato, finely diced
½ cup White onion, finely diced
¼ cup Sport peppers, minced or very finely chopped
1/3 cup Neon green sweet pickle relish
2/3 cup Dill pickle spear, minced or very finely chopped
8 Beef hot dogs, cooked and food processed to a paste


I couldn't find the neon green sweet relish traditionally used on the Chicago dog, so green food coloring was added to the relish. I think it's pretty spot on. The red food coloring is to make the tomatoes and the overall appearance of the terrine look appealing.


A ran the hot dogs through a ricer to give it that Alpo look. I later realized I wanted a smoother texture so I ran it through a food processor and turned it into a paste.

I finely diced the tomatoes and white onion. Technically I brunoised them suckers. 1/8 inch. For some reason I'm proud of that. The onions look like broken car window glass.

Gelatin mixture (times 6)
¼ gelatin packet (0.0625 oz.)
1 Tbsp water
Pot with hot water

Sprinkle gelatin over water in a measuring cup. Let bloom for about 1 minute or until water is absorbed. Then add 2 ½ Tbsps. of hot water or liquid to make a little less than ¼ cup of gelatin liquid mixture. Stir until clear. Mix about 2 Tbsps. of the gelatin liquid mixture with one of the main ingredients. Pour ingredient in a plastic wrap lined Pyrex dish, smooth out with a fork. Add additional gelatin liquid as needed.



Repeat for each ingredient. Note I decided to doubled up on the gelatin for the hot dog meat. Using about the same amount of liquid or about 1/4 cup.

I allowed about 40 minutes for each ingredient to firm up in the fridge before adding the next ingredient.



While the terrine is firming up in the fridge, it's time to do the...

Poppy Seed Saltine Crackers
Saltine Crackers
Poppy Seeds
Egg Wash



Lay saltine crackers on a baking tray. Brush crackers with egg wash. Sprinkle generously with poppy seeds. Bake at 200 F for 4 minutes.



Here are the remaining two ingredients. Celery Salt and Yellow Mustard.

Before serving I dusted the top of the terrine with Celery Salt.




Close up, but now with Celery Salt on top.


After slicing. Overall I am pleased. It's holding together nicely without being turned to jello. And I believe I fulfilled my goal of making it look good, taste good and staying true to the Chicago dog.


My entry photo. Chicago-Style Hot Dog Terrine with Poppy Seed Saltine Crackers

THE END.