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Hot Doug's Chicago Style, deep fried with chili and a Lamb sausage with white cheese and spinach pesto










© 2012
Lauren McElroy

3324 North California, Chicago, IL 60618

Known as the "Sausage Superstore and Encased Meat Emporium" this Chicago legend really lives up to its claims; stuffing just about any and everything into casings and serving it up hot between a bun! Located in the Avondale neighborhood in a corner lot, you could easily pass it by, that is, if it weren't for the HUGE line! When I went, we waited 2 hours in line on a Saturday.

Be sure you bring cash and know what you want before you step up to order otherwise you get shunned by others waiting in line behind you. Check the website for specials such as their "Game of the Week" which features a wild game sausage such as: snake, alligator, buffalo, venison, elk, wild boar, etc. Specialty ingredients can range from fleur de sal to the ever-controversial foie gras, which make up for some of the pricier specialty sausages. Another reason to check out the website before you go, is to make sure they're open as Doug tends to take off for any holiday and/or vacations as needed.

You can choose from a variety of toppings such as an array of mustards, caramelized onions, sport peppers, tomatoes, sauerkraut, spicy giardiniera, ketchup, onion or for a little extra chili and cheese. You also have the option to deep fry your dog. With all the options as well as the ever-changing menu, this is a must-go to place in Chicago, whether you're visiting or just in town for a game. Bring cash and don't be surprised if you have to wait in a line a little to get in!

My Favorites: Weekly specials - these change often and there is always some great culinary combos to choose from. Also the duck fat fries (only available Fridays and Saturdays) are a must.
Atmosphere: Typical fast food-style joint, order at the counter and wait for your name to be called Lots of primary colors inside. A couple of bar seating around the walls, booths and tables. Very casual.
Cost: Inexpensive, anywhere from $2-$4 for the regular offerings, but up to $10 for specialty items.
Doug Sohn
Head Chef:
Doug Sohn

Hot Doug's website

Monday - Saturday 10:30am - 4pm

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