Let's get this straight. To make an absolutely authentic Chicago-style hot dog, you need a steamed Vienna (tm) hot dog. The bun is a poppy-seed one, a little larger and more doughy than the supermarket kind. Yellow mustard, green pickle relish, chopped onions, tomato slices, 2 ""sport peppers,"" (little jalapeno-type things), and a genuine from-the-barrel kosher pickle spear, and of course the celery salt. The Boar's Head may _suggest_ the real thing--but it isn't.
Obviously you live in some Godforsaken place, like Benton Harbor and have to approximate as best you can, with materials available. It is easier to construct the New York hot dog when in the wilderness. A Nathan's hot dog, available in supermarkets, ordinary bun--lightly toasted perhaps, grill the hot dog, add sauerkraut, and Gulden's mustard--and you've got the real thing. Less ornate than the Chicago variety, but very good.
When in Chicago, risking one's health with the Polish sausage, and the Italian beef sandwiches is worth contemplating. Captain Pinkwater does not himself eat any of the dishes described in this post, but understands that others may.