



Hot dogs
Ingredients:
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450g pork loin or fillet (weight once all visible fat cut off), cut into chunks
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30g of wholemeal bread crumbs (around slice with the crusts cut off)
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1 garlic clove, finely minced
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1 tsp sage, finely chopped
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1 tsp thyme, finely chopped
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1/2 tsp chilli flakes (optional)
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1/2 tsp smoked paprika
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Pinch ground ginger
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1/2 tsp mustard powder
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Grating of fresh nutmeg
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Ground pepper
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1 egg white
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2 medium onions, sliced
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1/2 tsp olive oil
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6 wholemeal rolls
Method:
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In a food processor, blitz the pork until a rough paste.
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Add the breadcrumbs, garlic, herbs, spices and egg white and pulse until well blended.
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Wrap the meat in clingfilm and leave in the fridge to cool for 1/2 an hour.
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Divide the chilled mixture into six and roll into sausage shapes.
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Bake in the oven at 180 fan for 25 minutes, or until golden and cooked.
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Meanwhile, mix the sliced onions in the oil in a heavy-based saucepan and cook on a low-medium heat.
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The onions will slowly turn translucent and very soft. It'll take around 1/2 an hour.
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Serve the dogs (ideally next to a campfire) in wholemeal buns, topped with the onions.
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Add salad and low salt and sugar condiments to your taste.
Makes 6


Health
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Using lean pork with all fat cut off reduces the saturated fat content of the dish considerably.
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Wholegrains can help lower bad cholesterol and are low on the glycaemic index.
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This dish relies on herbs and spices to make the 'sausages' delicious, instead of fat and salt.
