This is a hotdog a world apart from those jars in the supermarket. Made with cured pork fat, nutmeg and coriander, this gourmet dog is delish served in a brioche roll with mustard.
Equipment and preparation: you will need a large piping bag, natural sheeps casings for making sausages, and a cooking thermometer.
For the caramelised onions, heat the oil and butter in a pan and add the onions, salt and pepper. Cook over a low heat for 20-30 minutes, stirring from time to time, until golden-brown, soft and sticky.
For the hotdogs, chop both fats then place in a food processor with the mince and all the other remaining ingredients, except the casings. Blend to a smooth paste. Fill a large piping bag with the hotdog mix and carefully fill the sheep casing. Twist the filled casings to separate into individual hotdogs, around 15cm/6in long. Tie off the ends to seal in the mixture.
Place in a pan of cold water and bring up to 86C/187F. The water must not exceed this temperature. Poach gently (so as not to break the casings) for about 10 minutes, or until the pork has cooked through.
Drain well and serve in a brioche roll with mustard.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1mg||0 %|
|Sodium 26.5mg||1 %|
|Potassium 140.9mg||4 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 6.9g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 44
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