Carrot dog and Mustard recipe, with assembly on how to make The Best Hot Dog in the World! Pylsusinnep recipe adapted from Arousing Appetites.
- 1/2 cup low sodium soy sauce
- 1/2 cup beer Einstök Ölgerð Arctic Pale Ale
- 1 tbsp apple cider vinegar
- 1/2 tsp liquid smoke
- 4 cloves garlic, minced
- 1/2 tsp ground ginger
- 1/2 tsp thyme
- 1/2 cup dry mustard I used Colemans and it was SPICY.
- 1/4 cup light beer I used Einstök Ölgerð Arctic Pale Ale
- 2 tbsp white wine vinegar
- 2 garlic cloves, minced
- 2 tbsp agave nector
- 1 tbsp ketchup
- 1/2 tsp salt
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Boil or steam carrots until soft, but still firm enough to not break apart. I use the pressure cooker Manual 3 minutes with a quick release.
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Immediately run carrots under cold water, blanch in ice if you can.
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Mix the marinade ingredients together and pour over carrots. Cover and refrigerate for a minimum of 24 hours.
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Heat carrots in a pan with a little marinade until they are warm, and slightly caramelized.
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Mix dry mustard powder with beer. Then add the rest of the ingredients, adding more to taste.
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1. Warm Bun
2. Add Carrot Dog
3. Pylsussinep (Mustard)
4. Ketchup
5. Remoulade
6. Fried Onions
7. Raw Shallot
8. Gherkins/Cornichons