Discover how to whip up some mouth-watering American-style paleo hotdogs the Pete Evans way, topped with onion, bacon and sauerkraut.
Melt 2 tablespoons of the fat or oil in a non-stick frying pan over medium heat. Add the onion and sauté for 8 minutes, or until translucent and starting to caramelise. Season with salt and pepper. Remove the onion from the pan and set aside, keeping warm.
Wipe the pan clean with kitchen towel. Place the pan over medium heat with the remaining fat or oil. Add the bacon and cook for 6 – 8 minutes, stirring occasionally, until golden and slightly crispy. Set aside, keeping warm.
Next, fill a deep frying pan or saucepan with water and bring to a gentle simmer (do not boil). Add the hotdogs to the simmering water and cook for 6 minutes or until heated through. Carefully remove the hotdogs with a slotted spoon or tongs and place on a paper towel to soak up any excess liquid. Alternatively, heat a non-stick frying pan with about 1 tablespoon of extra oil fat or oil, over medium heat. Add the hotdogs and cook until heated through and lightly coloured all over, about 6 – 8 minutes. Set aside, keeping warm.
If using paleo seeded rolls, cut the rolls almost in half lengthways. Do not cut all the way through. Slightly open up the cut centre part. Place the hotdogs lengthways in the rolls. Or, place hotdogs lengthways in the centre of the lettuce leaves.
Next, scatter over the onion, bacon and sauerkraut, then squeeze over some ketchup and mustard to serve.
Preheat the oven to 160°C.
Line a baking tray with baking paper.
Place the psyllium husks, coconut flour, chia seeds, flaxseeds, pumpkin seeds, sesame seeds and sunflower seeds in the bowl of a food processor and whiz for a few seconds until the seeds are finely chopped.
Transfer the flour mixture to a large bowl, then mix in the coconut sugar or honey, baking powder and salt. In another bowl, combine the vinegar, 450 ml of water and the eggs and whisk until smooth. Add the coconut oil and egg mixture to the dry ingredients and mix well to form a wet dough.
Knead the dough on a lightly floured work surface for 1 minute, then divide into six portions and roll into 12 cm-long rolls or log shapes. Place the dough portions on the prepared tray, allowing room for spreading.
Bake in the oven for 1 hour, rotating the tray halfway through so the rolls cook evenly. To check if they are cooked, tap the base of a roll. If it sounds hollow, the rolls are ready. If they seem to be very heavy and dense, they need to cook for a little longer.
Mix the tomato paste and water in a small saucepan and place over a medium heat. Bring to a simmer (add more water if necessary). Remove from the heat and stir in the remaining ingredients until fully incorporated.
Cool and store in an airtight glass jar or container in the refrigerator for 4 weeks.
Makes 330 g
Watch chef Pete Evans working with the new organic hot dogs from Cleaver's.