Fixings
225 g back fat
225 g cooked pearl grain
90 g leeks finely slashed
250 g entire milk
120 g regular baking flour
90 g corn starch
15 g fit salt
4 g white pepper
.5 g celery seed
2.5 g coriander powder
.5 g clove powder
Guidelines
- Scale the back fat into little blocks and to some extent freeze it.
- While the fat is freezing, cook the pearl grain in some chicken stock as per the bundle directions. Once completed weigh out the proper sum and set to the side to cool.
- Finely hack the leeks and sauté in a little olive oil till they start to relax. When completed cool them down and set aside
- When your fat has chilled grind on a 6mm plate.
- To the ground fat add the cooked releases, the weighted out cooked grain, the flavors, flour, corn starch, and milk. Delicately blend to join.
- Stuff this combination into regular hoard housings or meat middles.
- Poach at 176F for 35-40 minutes.
- To eat; cut the hotdog and sear till it gets a fresh outside. Serve and appreciate.
