This entry comes from Egil Ekbom of Stockholm.
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Västerbotten Cheese Dog
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Ingredients Lingonberry Chipotle Ketchup
Instructions Grind the meat, bay leaf and mustard seeds through a fine grinder plate. Mix with the other spices and well-chilled wine. Stuff into the casings and make the sausages about 4 in long. Let them hang to dry for about 2 h before they rest in the fridge for a day and a night. Grill carefully so they don't split and dry out. Finely chop the onion and deseed the chipotle. Mix all the ingredients in a saucepan and simmer for about 1 h, until it has a slightly syrupy consistency. Pour into a glass jar and let it stand somewhere cool for a day and a night. Halve and deseed the bell peppers. Place on a baking sheet and grill them for about 15 min in the oven. Take them out and peel off the burnt skin. Bring the vinegar, sugar and spices to a boil and reduce by half. Finely chop the gherkins, the bell peppers and the jalapeño. Cut the larger mushrooms coarsely. Put in a swing-top jar and pour the brine over. Let stand somewhere cool for at least a day and a night. Halve the onions and slice thinly. Separate the pieces as best you can and deep-fry until golden brown. Let drain on paper towels and season with salt and pepper to taste. Mix the mustard powder with the hot water until dissolved and free of lumps. Stir in the honey and let stand until cooled. If you want a firmer mustard, you can mix in a little cornstarch. Whisk the yeast into the lukewarm water until completely dissolved. Mix in the sugar, olive oil and flour and run about 10 min in a stand mixer. Add the salt and run a few minutes more, until the dough pulls away from the sides. Cover with a baking cloth and let rest for about 45 min. Divide the dough into 10 pieces and roll out into elongated sausage shapes on a baking sheet lined with parchment paper. Cover with a baking cloth and let rest for 5 h. Turn on the oven to 435°F. Brush with egg yolk and a little flaky salt and bake for 12 min. Slit them down the middle while they're warm and let cool on a rack. My name is Egil Ekbom, 31 years old, from Stockholm. Happy amateur with a big interest in American cooking, especially from the South. Passionate about grilling, smoking and slow cooking This is an entry in the Nordic Hot Dog Championship, 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 If you want to compete yourself: Submit your entry
