Pigs in a Blanket with Homemade Ketchup
8 hotdogs (or vegetarian hotdogs)
For the dough:
1 1/4 cups (150g) white bread flour
1/2 cup (50g) wholewheat flour
½ tsp salt
1/2 cup (125mls) water
½ tsp sugar
1 level tsp yeast
1 tbsp. oil
For the ketchup:
1 cup tomato sauce
1 teaspoon celery salt
1 teaspoon worcestshire sauce
1 teaspoon wholegrain mustard
1 teaspoon apple cider vinegar
1/2 teaspoon smoked paprika
1/4 teaspoon ground allspice
1-3 Tablespoons coconut palm sugar (or brown sugar)
Method:
1. Pre-heat the oven on 350F/180C
2. In a large bowl (or food processor) place the dry ingredients: 1 1/4 cups white bread flour, 1/2 cup wholewheat flour, and 1/2 teaspoon salt.
3. In a liquid measuring jug, measure: 1/2 cup of warm water and add 1/2 teaspoon sugar, 1 teaspoon dried yeast & 1 Tablespoon oil and stir with a spoon.
4. Pour the water over the dry ingredients in the large bowl (or food processor) and mix to form a dough that comes together in a ball.
5. Knead the dough for 5 minutes. Let it rest 5 minutes, while you make the ketchup.
6. Roll the dough flat, about 1/2" thick.
7. Cut the dough into 1/2" wide strips, 10" long.
8. Line a baking tray with parchment paper.
9. Wrap 1 strip of dough around each hotdog.
10. Place the wrapped hotdogs on the parchment paper.
11. Bake until the dough is puffy & golden, approximately 12-20 minutes.
For the ketchup:
1. In a small saucepan place all the ingredients. *Use just 1 Tablespoon of sugar at a time and taste to adjust.
2. Place the saucepan over very low heat and gently heat while stirring to let the flavors mix. Heat for 1-2 minutes.
3. Taste and adjust seasoning if necessary. Remove from heat and let cool.