Ten-Layer Chicago Hot Dog Dip

Ingredients:

• 10 beef sausages (about 450 g)
• 1 tbsp. vegetable oil
• 1 large white onion, chopped
• 1 clove garlic, chopped
• 3 hot dog buns
• 1 cup mayonnaise
• 1 tbsp. poppy seeds
• 1 cucumber, cut into small pieces
• 1 teaspoon celery salt
• 3 medium tomatoes, diced
• 1 1/2 cups chopped pickled peppers or pepperoncini (about 150 g)
• 1 jar (400 g) of yellow mustard
• 1.5 cups chopped pickled cucumbers (about 10 strips)
• 1 cup sweet pickle relish
• Potato chips, for serving

Preparation:

1. Place the sausages in a food processor and chop them coarsely.
   
   In a large nonstick skillet, heat the vegetable oil over medium-high heat, add one-third of the onion and cook, stirring, until softened and lightly golden, about 4 minutes.
2. Add the garlic and stir for 30 seconds. Add the sliced ​​sausages and cook, stirring occasionally, until lightly golden, about 5 minutes. Remove from heat and let cool completely.
3. Preheat the oven to broil. Cut the buns and arrange them on a baking sheet. Toast for 1-2 minutes on each side. Cut into small pieces.
4. In a small bowl, combine the mayonnaise and poppy seeds. In a small bowl, combine the cucumber and celery salt.
5. Place the sauce in a 3-quart glass bowl (or other suitable bowl). Spread the tomatoes in an even layer, then layer the peppers, toasted buns, mustard, remaining onions, sausages, pickles, poppy seed sauce, relish, and cucumbers on top in separate layers.
6. Cover and refrigerate until completely chilled, at least 1 hour or overnight. Drizzle with mustard and serve with potato chips.