all right peoples, just to clarify the world of encased meets for you. what i was showing you before was a pork sausage (similar to a brat or a polish). it is typically shorter than a hot dog (but props to the commish for the graphic). also i do enjoy an occasional NY dog while out visiting your fine city and don't want to open up a NY vs. CHI hot dog war, but for me it comes down to the toppings and a traditional chicago style hot dog does it every time for me.

and after reading the hooves and lips comment, it got me so hungry that i ran out to Hot Doug's to snag a traditional dog (which ive now nicknamed the trife dog (no relation to phife dawg)) so i could get a photo of it for yall.

now a little history...

A Chicago-style hot dog is a steamed or boiled all-beef hot dog on a poppy seed bun, which originated in the U.S. city of Chicago, Illinois. The hot dog is topped with mustard, onion, sweet pickle relish (usually neon green), a dill pickle spear, tomato slices or wedges, sport peppers, and a dash of celery salt; but never ketchup. It is taboo to put ketchup on a Chicago hot dog; some hot dog stands don't even stock the condiment.

Many sources attribute the distinctive collection of toppings on a Chicago-style dog to the "Depression Sandwich" originated by Fluky's on historic Maxwell Street in 1929. Vienna Beef frankfurters, the most common brand served today, were first sold at the 1893 World's Columbian Exposition in Chicago.

Chicago-style hot dogs are boiled or steamed before adding the toppings. Less commonly, they're grilled and referred to as "chardogs." The typical dog weighs 1/8 pound and the most traditional type features a natural casing, providing a distinctive "snap" when bitten.