Top 6 Midwestern American Hot Dogs

One of the street foods that are synonymous with Chicago, the Maxwell Street Polish sandwich is said to have been created in 1943 by a Macedonian immigrant Jimmy Stefanovic who operated a hot dog stand - now called Jim's Original - back then located in Chicago's old Maxwell Street market district. Served on a bun, the grilled or fried Polish sausage is topped with grilled onions, yellow mustard and optional pickled green sport peppers. Soon after its invention, Maxwell Street Polish grew to be one of the Windy City's most popular local fare, and remains a staple of its hot dog stands until this day.Expand

Chicago-style hot dog's history begins with street cart hot dog vendors who first started selling them during the harsh times of the Great Depression. Chicago dog was born as the vendors offered a flavorful, hot meal on a bun and started selling it for only a nickel. Vienna beef hot dog was placed in a steamed poppyseed bun, then topped with numerous ingredients—green relish, yellow mustard, fresh, diced onions, red tomato slices, kosher pickles, a bit of pickled peppers, and a sprinkle of celery salt. The customers absolutely loved the unique combination of hot and cold, crisp and soft, sharp and smooth, and the hot dogs became an authentic icon of the city. The Chicagoans opted for no ketchup, and it is still considered unacceptable, so much that a large number of hot dog vendors don't even offer it as a condiment. A final proof of its popularity is evident in the fact that the Chicago area has more hot dog restaurants and stands than McDonald's', Burger Kings, and Wendy's' combined.Expand

Contrary to popular belief, Coney dog, also called the Coney Island hot dog didn't start on Coney Island, New York. It was invented in Michigan, and three businesses claim to be its original birthplace - American Coney Island in Detroit, Lafayette Coney Island in Detroit and Todoroff's Original Coney Island in Jackson. A popular theory suggests that it was created by the Greeks and Macedonians who had immigrated to Detroit and passed through Coney Island on their way. The popular dish is consumed since 1917, a beef hot dog that is topped with a beanless, all-meat chili, yellow mustard and diced white onions, served in a warm, steamed bun. Coney dog is so popular that it is served at weddings, parties, and even at funerals. Of course, as with all popular dishes, there are numerous regional and local variations found throughout Indiana, Detroit, Flint, Jackson, North Dakota, Ohio, Oklahoma, and Texas.Expand

Cheese Coneys are a staple of Cincinnati, consisting of a steamed bun that is split and filled with a beef or pork sausage in natural casing, freshly chopped onions, Cincinnati chili, and heaps of grated cheese (usually Cheddar). Mustard is a typical condiment, although some like a few drops of hot sauce on their Coney. These hot dogs are not served at hot dog stands, but usually at Cincinnati chili parlors, well-known for their chili that is spiked with chocolate and cinnamon.Expand

Polish boy is the signature sandwich of Cleveland, Ohio, consisting of a kielbasa sausage, coleslaw, fries, and barbecue sauce in a bun. It is believed that Polish boy was most likely invented by a restaurant owner named Virgil Whitmore in the 1940s, who combined a smoked beef sausage with other available ingredients that he had in the restaurant. Today, there are some variations on the original, such as the addition of pulled pork to the already huge sandwich that is Polish boy.Expand

Chicago's take on the classic bacon-wrapped, deep-fried danger dog is called Francheezie - an all-beef hot dog split down the middle, and filled with either American cheese, Cheddar, or Velveeta; before being deep-fried. Just like the classic Chicago-style hot dog, Francheezie is also served in a poppy seed bun. Alternatively, the cheese can be added as a topping after frying, while other toppings include yellow mustard, chopped white onions, bright green sweet pickle relish, dill pickle spears, tomato slices or wedges, pickled sport peppers and a dash of celery salt.Expand