30 mins to 1 hour
10 to 30 mins
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
- 1 tbsp olive oil
- 25g/1oz unsalted butter
- 2 large onions, peeled and sliced
- ½ tsp salt
- ½ tsp pepper
For the hot dogs
- 160g/5¾oz cured pork fat (lardo or salo, available from specialist online suppliers)
- 25g/1oz pork back fat (available from a butcher)
- 250g/9oz lean pork mince
- 2 free-range egg whites
- 1 tsp cornflour
- salt and freshly ground black pepper
- freshly grated nutmeg
- pinch ground coriander
- 4 tbsp frozen milk
- natural sheep casings, cleaned thoroughly under cold running water (available from specialist online suppliers)
- brioche rolls
- 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.
Food and Drink’s Kate Goodman suggests trying these hotdogs with an American beer, such as Brooklyn Lager.