Crispy Pork Sausage
- 1 tsp salt
- 1/4 cup pickled jalapeño, chopped fine or pureed
- 1 tsp sriracha or other hot sauce
- 1/2 tsp celery seed
- 31/4 lb pork shoulder, cleaned and diced. Keep extremely cold.
- 11/4 tsp sugar
- 1/4 cup pickled jalapeño juice
- 1 tbsp white wine
- freshly ground black pepper
- 1 tsp sugar
- 1 tsp pink salt
- 2 tbsp sea salt
- 3/4 lb pork belly, cleaned and diced. Keep extremely cold
For the Pork: Grind together the pork shoulder and belly, then mix with the remaining ingredients. A standard breading procedure should follow. Make patties out of the sausage, then dredge in flour, then egg wash, then bread crumbs. (Panko crumbs are best.) Fry the patties in 350 degrees oil for 4 minutes. Drain on a towel, season with salt and pepper, then a squeeze of lime just before placing on the sandwich.
Slaw
- 1/2 cup Slaw Dressing (recipe follows)
- 1/2 cup carrot, shredded
- 3 cup cabbage, sliced thin
For the Slaw: Mix the carrot and cabbage together and toss with 1 teaspoon of salt and 1/4 teaspoon of sugar. Let sit at least 4 hours, up to 8 hours. Drain the cabbage and carrot mixture and squeeze out all liquid. Mix the carrot and cabbage mixture and dressing together, making sure to incorporate all of the dressing well.
Slaw Dressing
- 3/4 cup bread and butter pickle juice
- 2 tbsp cider vinegar
- 21/4 cup mayonnaise
For the Slaw Dressing: Mix all ingredients together in a bowl and reserve.
Toast the Potato bun (you can use a Pepperidge Farm, Martin's, or Arnold Potato Roll). A soft bread is essential.
Place a layer of spicy slaw on the bottom, then the finished crispy pork, more spicy slaw, 4 bread and butter pickles, a light drizzle of mayo, and top off with the top of the bun. The pork patties should be 3.5oz of sausage each. There should be 2-3 ounces of slaw per sandwich.
Note: We make our bread and butter pickles in house, but you can find a good product at most specialty stores.
Recipe Courtesy of Bark Hot Dogs
