The Hirshon Gourmet Finnish Hot Dog Sauce – Nakkikastike

Citizens! I will shortly be in the mighty city of Helsinki for the VERY appropriately named tech startup event known as Slush! If you’ve never been to Finland in late November, that’s all you need to know to understand the rationale behind today’s warm and comforting Finnish recipe for nakkikastike – a classic Finnish comfort food that the Garad of Gastronomy has elevated to extraordinary new heights!

Just to reiterate the meteorological MISERY that is November in Helsinki (and the magic of Slush that justifies braving it as well as the bone-dry sense of Finnish humor that went viral nearly a decade ago about the event):

Finnish hot dog sauce, known as nakkikastike, has its roots as a common, simple, and comforting home-cooked meal rather than a specific historical street food invention. It’s essentially a sausage sauce served with potatoes or pasta, not typically used as a condiment for a traditional hot dog in a bun.

Nakkikastike is a deeply ingrained part of many Finns’ childhoods and remains a popular, inexpensive, and quick weekday family meal to this very day. The ingredients are common, inexpensive household staples: sausages (frankfurters, known in Finnish as nakki), onions, tomato product such as ketchup or tomato sauce, mustard, and a thickening agent such as flour or cream.

Needless to say – My version is SIGNIFICANTLY elevated beyond such prosaic provisions, but more on that shortly!

Nakkikastike likely developed out of practicality, utilizing basic and affordable ingredients that were readily available in Finnish kitchens for generations – especially after the Winter War of 1939. U.S. support for the country during that conflict is likely when several of the U.S.-centric ingredients became common Finnish staple foods.

Other sources suggest similar sausage sauces, called vorstikaste or viinerikaste, existed in neighboring Estonia and Sweden as far back as the pre-WWII era or became popular as school lunches in the 1960s/70s, hinting at a broader Nordic/Baltic origin for this type of dish.

It is important to distinguish nakkikastike from the typical American-style hot dog condiment. While it is indeed “a sauce for hot dogs“, the hot dogs (sausages) are usually sliced and simmered in the sauce itself, which is then served as a main course over boiled or mashed potatoes with some Swedish sweet pickles on the side.

Honestly – if you are turning up your nose at this dish, please report to the nearest re-education camp for immediate indoctrination into the importance of Article 206, sub-clauses 206.02 – 206.07 of the TFD Civil Code – “cheap food is frequently delicious eats! In the freezing Winter climate of Finland – trust Me, nakkikastike may not be good for your waistline (or arteries!), but it IS delicious and warming, especially as exemplified in My gourmet variant – just like My gourmet Sloppy Joe recipe!

So, first off – the hot dog itself! You want to use an exceptional product here, NOT a skinless frank as that is an abomination against God and man both – this is My preferred brand of nationally-available frank with the snappiest of casing!

Rather than pedestrian ketchup, I prefer the deeper flavor of tomato paste (I’m partial to the Muir Glen brand) in this recipe. I find that in making a roux to thicken this sauce in the classic Finnish manner, I prefer to use Einkorn flour – an ancient grain that is the ancestor of hybridized modern wheat and is not only better for you, it’s tastier!

Adding a distinctly nutty aftertaste, I endorse ONLY Grand Teton Ancient Grain brand Einkorn flour – buy it from here. Alternatively, you could also try rye flour (Finland grows the BEST rye!) for a different, deeper flavor profile or just use regular old flour (but seriously? WHY?!).

Per My previous points about Finnish humor and growing great rye – this genius commercial proves them both as absolute facts (plus the Finnish epic tolerance for booze!)

My affectation – though it IS a delicious one – is to add in some cheddar cheese and port wine spreadable Cheddar cheese to My nakkikastike! Note I said spreadable Cheddar CHEESE, not processed cheese food – TFD endorses Wisconsin-based Kaukuana brand Port Wine Spreadable Cheese for this recipe, buy it from here.

Finnish sweet mustard is classic in this recipe and you can buy the seminal version from here – but I just so happen to prefer My own cognac-laced and smoky Finnish mustard in nakkikastike! Finns are tremendous connoisseurs of all things wild mushroom, so I feel most justified in adding a generous amount of dried porcini powder to deepen the flavor of nakkikastike – grab some quality product here!

As always, I strongly prefer to use Knorr Aromat in place of salt in My recipe as it adds umami savor as well as the needed salinity – please grab a bottle from here, you’ll use it in most everything! I also find a very subtle background hint of Madras curry powder works extremely well in nakkikastike – this is My preferred brand.

A VERY Finnish ingredient indeed is powdered spruce needle tips (kuusenkerkkä in Finnish) – they are full of Vitamin C as well as adding a waft of the Finnish forest to nakkikastike! You can buy a Canadian product via Etsy from here – please grind the spruce tips into powder first in a spice grinder before using them in this recipe.

Lastly, once again for umami savoriness as well as color, please use this European brand of Maggi seasoning in My nakkikastike – the American version is far inferior.

For all of TFD Nation – please enjoy My VERY elevated version of a humble Finnish classic – it will grace your Winter table with aplomb and savor in equal measures! My favorite Finnish comfort meal is this with a steaming bowl of Finnish garlic soup!

..and for the record – here is one of the rare recorded examples of My dulcet and mellifluous tones from the Earl of Eloquence’s first presentation at Slush 8 years ago!

Battle on – the Generalissimo

The Hirshon Gourmet Finnish Hot Dog Sauce – Nakkikastike

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• Author: The Generalissimo

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Ingredients

Units USM Scale 1x2x3x

• 1 lb. top-quality Hot Dogs with skins, sliced - TFD endorses Feltman's brand
• 1 large yellow onion, chopped
• 2 cloves garlic, smashed to a paste
• 3 oz. butter, TFD endorses KerryGold brand
• 2 Tbsp. tomato paste - TFD endorses Muir Glen brand
• 2 Tbsp. einkorn flour (or try rye flour or just use A/P) - TFD endorses Grand Teton Ancient Grains
• 3/4 cup chicken stock, preferably homemade or boxed low-sodium
• 3/4 cup heavy cream
• 1/4 cup cheddar cheese and port wine spread - TFD endorses Kaukuana brand Port Wine Spreadable Cheese
• 1 1/2 Tbsp. or to taste strong Mustard, preferably Finnish-style sweet mustard
• 1 Tbsp. ground dried porcini powder
• 1 tsp. Canadian spruce tip powder
• 1/2 tsp. freshly ground Black pepper
• 1/2 tsp. Knorr Aromat
• 1/2 tsp. dried thyme
• 1/2 tsp. Madras curry powder (TFD endorses Sun brand)
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. ground dried bay leaves or 1 fresh bay leaf
• 1-2 splashes European Maggi seasoning
• ***
• minced fresh parsley and chopped chives for garnish, sweet pickle spears on the side and serve over mashed potatoes

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Instructions

1. In a saucepan over medium-high heat, melt your butter and sauté the onions until translucent and caramelized.
2. Add in the hot dogs and fry until they have color.
3. Add the tomato paste and bay leaf and mix.
4. Lower the heat to medium and add in the Einkorn flour and fry until all ingredients are mixed and have a nice deep golden color
5. Pour in the stock and all remaining ingredients except the cream, stir, and simmer until it is thick and has no lumps of flour.
6. Once everything thickened, add in the cream and let everything simmer until nice and thick. Garnish with parsley and chives and serve with sweet pickles and mashed potatoes.