Byrackan – a chive sausage topped with beetroot mustard, pear salsa and chewy apple sticks – was submitted by Staffan Lager. This is how Staffan describes his hot dog: Byrackan is a development of the classic hot dog topped with mustard, ketchup and roasted onion. A classic with a twist, simply put. A play on Nordic ingredients, nuances, contrasts and flavors.
Chive Sausage – 18 You need:
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Ingredients Beetroot Mustard With Whole Mustard Seeds - Step 1 Beetroot Mustard With Whole Mustard Seeds - Step 2
Instructions Freeze the meat grinder. Preferably the day before. Dice the meat – ¾–1 ¼ in cubes Freeze the cubes for 2 h, spread out on e.g. a baking sheet Just before step 5, mix the dry spices in a bowl and finely chop the chives. Grind the meat with a 6mm hole plate Mix the ground meat with the spices and chives thoroughly with your hands. Stuff the sausage and twist into fairly tightly packed sausages with a length of 6–6 ¾ in Put the stuffed sausages in a water bath held at about 176°F until they reach an internal temperature of 163°F Cool the sausages in cold water Should be charcoal-grilled, but they are good pan-fried in butter too Bring all the ingredients except the mustard seeds to a boil Strain off the beetroot and pour the brine over the mustard seeds Let stand at room temperature in a sealed container for 10 h Bring the water to a boil with a sliced beetroot and let it stand for a while, then strain off the beetroot Bring to a boil again and add sugar, salt, spirit vinegar, beetroot and rapeseed oil. Mix the mustard powder and wheat flour, then mix thoroughly with the liquid mixture Add the mustard seeds from step 1. Boil the potatoes soft. Drain the water but save ⅓ cup + 1½ tbsp Mash the potatoes and cool to room temperature. Dissolve the yeast in the lukewarm potato water. Mix together the mashed potato, butter, eggs, sugar, honey and salt. Stir until mixed. Mix the yeast mixture with the lukewarm milk. Stir until mixed. Add the yeast/milk mixture to the potato mixture. Stir until mixed. Add flour, a little at a time, until a soft dough forms. Place the dough in a lightly oiled bowl. Put the dough in a somewhat warm place, cover, and let the dough rise to double its size. Press down the dough and shape into hot dog buns/hamburger buns. Place them 1 ½ in apart on parchment paper on the tray. Proof the dough under a towel for 50 min or until doubled in size. Brush with 1 egg beaten with 2 tsp water and a pinch of salt. Set the oven to 480°F (top and bottom heat). After proofing, throw ½ dl water into the oven, put the tray in the middle, lower the heat to 410°F and bake for about 13 min. Cut the apple, skin on, into wedges and core it Cut into slices of about 3mm and then cut small sticks of about 3 mm as well Deep-fry at 356°F for about 3 min Place on paper towels and let cool Deep-fry again at 356°F for about 1 min Salt lightly Yes, this is one of my products that I sell, so I'd like to keep the proportions of the ingredients secret... But I can reveal that it contains, among other things, pear, green chili and real vanilla. :) My name is Staffan Lager and I'm 41 years old. I'm a graphic designer but also run the small sauce kitchen Lagrito's in Karlskrona, where I also live. This is an entry for the Nordic Hot Dog Championship competition, held by BBQLovers.se on behalf of Brooklyn Brewery and Honestcooking.com. More info about the competition can be found here: Nordic Hot Dog Championship. Want to compete yourself: Submit your entry Pear Salsa
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