Ingredients
Units
Scale
- 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
Instructions
- In a saucepan over medium-high heat, melt your butter and sauté the onions until translucent and caramelized.
- Add in the hot dogs and fry until they have color.
- Add the tomato paste and bay leaf and mix.
- 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
- Pour in the stock and all remaining ingredients except the cream, stir, and simmer until it is thick and has no lumps of flour.
- 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.