Dole Hawaiian Hot Dog
Recipe Summary
Serves
6
Ingredients
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1.2kg Minced Pork Shoulder (70/30 fat ratio)
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100g Emmental Cheese, cubed
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80ml Teriyaki Sauce
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15g Non-Fat Milk Powder (optional)
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8g Paprika
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7g Table Salt
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4g Garlic Granules
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3g Cracked Black Pepper
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2g Onion Granules
Steps to Sunshine!
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Mix all the ingredients together until your mix is tacky enough to stick to your hand without falling off — this ensures the ingredients are completely emulsified.
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Using a sausage stuffer, process your meaty mix and link into sausages.
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Pop them in the fridge for 24 hours before cooking to let the casing shrink snugly around the sausage mix.
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Smoke slow and low at around 110°C until the internal temperature reaches 74°C.
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Blue Hawaiian BBQ Sauce
Mix together:
- 75g Mayonnaise
- 20ml Dole Pineapple juice (from the can)
- 1/3 tsp Blue Spirulina
