• 1 pound ground beef (preferably 20% fat content)
  • 1 pound ground pork
  • 1 pound ground lamb
  • 1 bunch fresh thyme
  • 1 teaspoon sea salt
  • At least 4-6 hot dog buns

Pylsussinep (Sweet Brown Mustard)

  • 1/2 cup mustard powder
  • 1/4 cup light beer or water
  • 2 tablespoons white wine vinegar
  • 1 medium garlic clove, minced
  • 2 tablespoons honey
  • 1 tablespoon catsup
  • 1/2 teaspoon salt


  • 3/4 cup olive oil
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon gherkins, drained and chopped finely
  • 1 tablespoon capers, drained and chopped finely
  • 1/2 teaspoon fresh tarragon, finely chopped (optional)
  • 1/2 teaspoon fresh chives, finely chopped (optional)
  • 1/2 teaspoon anchovy paste (optional)

Additional Toppings (Optional - Your Choice)

  • Fried shallots
  • Raw diced onions
  • Whole gherkins

How to Make

Stage 1 - Mix together Meat for Sausage

  1. In a large mixing bowl, combine your ground beef, ground pork and ground lamb and mix well together (don’t be afraid to use your hands here!)
  2. Next, add your fresh thyme and sea salt, and mix well into all of the meat
  3. To make the sausages/kabobs for grilling, take one of your skewers and a handful of your ground meat. Gently form the shape of a sausage around the skewer, then set aside on a plate as you make sausages out of the rest of your meat

Stage 2 - Prepare Remoulade and Mustard

  1. Before grilling your hot dog, start by making your remoulade. Take your Dijon mustard and egg yolk and mix thoroughly
  2. Next, slowly begin to fold in your olive oil. Add a little bit of your oil at a time, then mix it well into your Dijon/egg yolk mixture. You want the oil to integrate and create a thick sauce. Continue until you’ve successfully folded in all of your olive oil
  3. From there, mix your gherkins, capers, white wine vinegar, chives, tarragon and anchovy paste into the remoulade. Mix well and set aside
  4. To make your pylsussinep, first whisk together the mustard powder and beer. Add vinegar, garlic, honey, catsup and salt to mustard mixture and whisk to combine.
  5. Cover the pylsussinep and immediately refrigerate. The longer you can refrigerate the mustard, the more mellow and sweeter the taste will become.

Stage 3 - Grill Your Meat

  1. Preheat your grill until it’s nice and hot
  2. From there, place your skewers onto the grill and let your meat grill for at least 2 minutes on each side. As the meat cooks, it will start to contract a bit, so you might want to press it down again to flatten it out
  3. After 2 minutes, flip to the other side of the sausage and grill that side as well. After another 2 minutes, your sausage should be ready to go
  4. To serve, place a sausage into a bun and drizzle with your toppings, some pylussinep and some remoulade. Enjoy!

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