The sausage is hot, HOT, and the crisp casing snaps and bursts as you bite into it. It’s salty, fatty, garlicky, smoky, pungent with mustard, sweet and aromatic with cooked onion, with a spicy-sour kick from the hot peppers.
I was right to go with the good quality franks–that snap made this sandwich, and the beef flavor was an excellent foil for the donut bun, the sweet heat of the mustard, the sour crunch of the pickle relish
It’s colorful and has an interesting variety of textures, the soft and moist outer layer of egg and crepe studded with toasty sesame seeds and little pungent bursts of scallion barely holding the crisp fried crackers and cabbage inside
The hot dog was of the jumbo, casingless variety, unremarkable apart from how crisply bronzed both it and the bacon were by their bath in hot oil. What cheese remained was negligible.
Chicago has a reputation for overloading its hot dogs, dragging them through the garden as the saying goes, but Chile has us beat by miles.
Black hot dogs for Halloween though? It’s spooky, it’s fun, let’s do it.
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