hot doug's

Goodbye and Thanks for Everything, Hot Doug's!

Last week, after feeding the hot dog hungry masses for over 13 years, Hot Doug’s, Chicago’s Sausage Superstore and Encased Meat Emporium, closed their doors for good. It was a sad day not just for the folks in the Windy City, but for anyone around the world who’d ever enjoyed one of Doug Sohn’s delightful dogs. I’m posting pics of my last visit to Doug’s in memoriam of this palace of processed pork pleasure…

“There are no two finer words in the English language than "encased meats”, my friends.“



hot doug’s! the mountain man (buffalo, venison, elk & antelope sausage with cassis mayonnaise and sartori raspberry cheese), foie gras (foie gras & sauternes duck sausage with truffle aioli, foie gras mousse and fleur de sel), and traditional chicago dog with fries

photo by alwe


Happy National Hot Dog Day!

We’re celebrating with three new Hot Doug’s sausages that have debuted at Wrigley Field.

The Champ Summers is a spicy Vienna Beef polish sausage with Goose Island beer mustard and fried onions.

The Pete LaCock is a rib-eye steak sausage with horseradish cream and blue cheese.

The Bill Bonham is an “atomic” pork sausage with cherry marmalade and smoked gouda cheese.

Which will you try first?