Many of us on the Paleolithic-Ketogenic Diet, the carnivore or the classical ketogenic diet used to eat Hot Dogs in the past and most of us used to like it a lot. It's an easy and quickly fixed comfort food with a pleasant taste but not much nutritional value and a lot of carbs, additives and probably unhealthy oils - depending on the added sauce.
I had a leftover additive-free pork-beef sausage that I had to eat and I thought to try a PKD version of Hot Dog. I put together the ingredients in a way that I get an ideal PKD fat-to- protein ratio. This Hot Dog doesn't contain any plants, sugar or additives. One portion has less than 1 g carbohydrates.
Ingredients - makes 2 servings
Buns
4 big egg whites
2 big egg yolks
Salt
12 g pork rinds
15 g pork greaves
5 g smoked Mangalica slab or fatty bacon, diced
Sauce
2 big egg yolks
20 g smoked Mangalica slab or fatty bacon, diced
Salt
Additionally
2 beef-pork sausages with 30% fat
Method
Preheat the oven to 200 °C.
Fry the bacon dices until crispy. Separate from the rendered fat ans set aside.
Whip the egg whites with a pinch of salt until very stiff peaks.
Ground the pork rinds.
Blend the yolks with the greaves and mix with the pork rind powder.
Carefully fold in the egg whites.
Form two Hot Dog buns with the help of two spoons on a baking tray lined with parhement paper. Top with the bacon cubes.
Bake for 15-20 minutes until golden.
Fry the sausages in an iron pan.
For the sauce whisk vigorously the egg yolks with the warm rendered bacon fat until thickens. Salt if necessary. Mix in the bacon cubes.
With a sharp knife make wholes into the buns big enough to fit the sausages in.
Divide the sauce between the buns and carefully slide the sausages into the holes.
Enjoy!
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