Make your inbox more delicious!



Get The Sporkful newsletter and you'll never miss a podcast, video, or recipe.



Our newsletter goes out every week or two. We'll never share your email address.

This episode is unavailable. We hope to add it to the rest of the 220+ episodes in our back catalog in STITCHER PREMIUM soon!

Hot Dogs and Hot Doug’s: An Encased Meat Odyssey

Filed under //                         
Posted by

Jul 01, 2014

There's no shortage of hot dog and sausage joints in Chicago, but one restaurant inspires a level of devotion unlike any other--Hot Doug's. People come from all over the country to wait in line for hours for a taste.

In part that's because the menu extends far beyond the standard Chicago style hot dog and includes dishes like alligator sausage and duck fat fries. It's also because of chef and owner Doug Sohn, who has stood at the counter and taken every single order himself since he opened his doors 13 years ago.

Doug has turned down million dollar offers to expand, and recently, he actually announced that he's closing up shop in October. People are freaking out.

In this week's episode of The Sporkful, Dan Pashman travels to Chicago to find out what makes Hot Doug's special and to ask Doug why he's walking away. Plus, Dan explains why hot dogs should be considered sandwiches and marks the 75th anniversary of the Hot Dog Summit, when FDR used hot dogs to help defeat the Nazis.

Listen to the podcast above, and please make sure you subscribe in iTunes. And enjoy these photos from Dan's trip to Hot Doug's...

01 Hot Doug's sign copy

 

Judy was first in line on the day Dan visited. She arrived at 8:30, two hours before the doors opened. Her tattoo of the Hot Doug's logo entitles her to eat there for free -- until they close.

03 Judy, who arrived two hours before opening to be first in line - Her tattoo entitles her to eat free for life, or until the restaurant closes copy

 

Here's Doug himself...

02 Hot Doug himself copy

 

Mozzarella, Tomato, and Pepper Pork Sausage with Sriracha Dijonnaise, Cheese Medley, and Bacon Lardons

04 Mozzarella, Tomato and Pepper Pork Sausage with Sriracha Dijonnaise, Cheese Medly and Bacon Lardons copy

 

Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Fleur de Sel

06 Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Fleur de Sel copy

 

Dan prepares to take his first bite of the duck sausage with foie gras mousse...

DSC_0617

 

The scene inside Hot Doug's...

08 Inside Hot Doug's copy

 

Smoked Crayfish and Pork Sausage with Cajun Shrimp Remoulade and Smoked Blue Cheese, Drizzled with Honey

09 Smoked Crayfish and Pork Sausage with Cajun Shrimp Remoulade and Smoked Blue Cheese Drizzled with Honey copy

 

Doug's famous Duck Fat Fries...

07 Duck Fat Fries copy

 

Truffle Pork Sausage with Sauce Moutarde, Goat Cheese, and Truffle Balsamic Drizzle

05 Truffle Pork Sausage with Sauce Moutarde, Goat Cheese and Truffle Balsamic Drizzle copy

 

Vietnamese Chicken Sausage with Sweet Chili Aioli, Cheese-Stuffed Hot Peppers and Fried Rice Noodles

10 Vietnamese Chicken Sausage with Sweet Chili Aioli, Cheese-Stuffed Hot Peppers and Fried Rice Noodles copy

Filed under //                         

comments powered by Disqus