Haute dogs: Chicago’s best gourmet sausages
Hot Doug’s, Franks ’n’ Dawgs, and Westminster Hot Dog serve some the most creative artisanal sausages in the city.
Already famous for its lavishly dressed traditional hot dogs, Chicago is now also “ground zero” for a trend that might be called “haute encased-meat cuisine,” said Graham Meyer in Chicago. Plenty of spots serve celebrated versions of the classic Chicago dog: Gene & Jude’s, Byron’s, Superdawg, Wiener’s Circle. But several places in town are getting creative with their sausages, to uneven effect. Below are the three best.
Hot Doug’s Even after 10 years, the line outside this happily nerdy lunch joint is longer than ever. Not all of Doug Sohn’s sausage experiments work, but the foie gras and Sauternes duck sausage with truffle aioli is a “masterpiece.” 3324 N. California Ave., (773) 279-9550
Franks ’n’ Dawgs Touches of playfulness in the service routine at this 2010 startup “belie the seriousness of the food.” The Brunch Dog is a “delicious mess”: a pork loin breakfast sausage with corncob-smoked bacon and maple mayo, all topped with a fried egg. 1863 N. Clybourn Ave., (312) 281-5187
Westminster Hot Dog Come early or not at all for the artisanal sausages served at this bare-bones newcomer: They’re made daily and usually sell out by 1:30 p.m. Grab the jalapeño-bacon sausage if you can. 11 N. Wells St., (312) 445-9514