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Entrees >  Canada >  Montreal Hot Dogs >

 

Montreal Hot Dogs

"Steamies"

• 6 large franks (beef or chicken/pork mix)

• 6 large hot dog buns

• Mustard to taste

• 1 onion, diced

• Coleslaw

Steam-cook franks in a steamer or double-boiler. Toast hot dogs buns if desired. Place cooked franks in hot dog buns; top a squirt of mustard, a handful of diced onions and coleslaw. Serve.

 

Coleslaw for Steamies:

• 1/2 head of cabbage, finely diced

• 1 small onion, finely diced

• 1 stalk celery, diced

• 1/2 C mayonnaise

• Black pepper to taste

Coleslaw: In a bowl, combine all ingredients. Mix well. Set aside. If preferred, use Niagara Coleslaw instead.

 

Note: "Steamies" are served three different ways in Montreal. They can be "All-Dressed" (topped with the works; coleslaw is sometimes substituted with sauerkraut), "Michigan" (topped with chili or spaghetti sauce, with or without mustard and onions) and "Supreme" (topped with coleslaw, mustard and onions; rarely served with ketchup of green relish).

 

*Montreal Hot Dogs (Steamies) image (C) Mindme (2010). Image released into the public domain by author and copyright holder.

 

Related recipes:

• Chicago Dogs

• Coney Island Hot Dog Sauce

• Corn Dogs

• Pigs-in-a-Blanket

Related Links:

• Food Fare Articles: Hot Diggity Dog

• Food Fare Culinary Collection: Canadian Cuisine

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