Homemade Hotdogs

Gourmet pork sausages seasoned with nutmeg and coriander, served with slow-cooked caramelised onions in brioche rolls with mustard.

Pork High Protein Gourmet Onions Sausage-Making

Estimated Nutrition

Calories

526.1

kcal / serving

3156.4 kcal total

Carbs

24.2g

per serving

145.4 g total

Fat

40.5g

per serving

242.8 g total

Protein

17.4g

per serving

104.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Cornflour

CondimentsSauces

tbsp

Mustard

To serve

Dairy

Unsalted Butter

For onions

piece

Egg White

Free-range

Milk

Frozen

GrainsCereals

piece

Brioche Roll

Meat

160

Cured Pork Fat

Lardo or salo, chopped

Pork Back Fat

Chopped

250

Pork Mince

Lean

bunch

Sheep Casings

Natural, cleaned thoroughly

NutsSeeds

0.5

tsp

Salt

For onions

0.5

tsp

Black Pepper

For onions

Salt

Ground for hotdogs

Black Pepper

Freshly ground for hotdogs

Nutmeg

Freshly grated

pinch

Coriander

Ground

OilsFats

Olive Oil

For onions

Vegetables

piece

Onion

Large, peeled and sliced

Method

Cook onions, oil, butter, and seasoning in a pan over low heat for 20-30 minutes until soft and sticky.

Blend fats, mince, and remaining hotdog ingredients in a food processor to form a smooth paste.

Fill sheep casings using a piping bag and twist into 15cm lengths.

Poach sausages in water at 86°C for 10 minutes until cooked through.

Drain sausages and serve in brioche rolls with mustard.