Sikkimese-inspired Spicy Sausage Delight

Ingredients

This Sikkimese-inspired version of the hot dog incorporates traditional Sikkimese spices and flavors, such as Sikkim cardamom, Sikkim pepper, and Sikkim chilies. The sausage is made with locally sourced ingredients and is served in a steamed bun made from millet flour, which adds a distinct nutty flavor and texture. The dish is also accompanied by a tangy and spicy Sikkimese tomato chutney, elevating the overall taste experience. We alse have the original recipe for Hot Dog, so you can check it out.

• 500g (1.1 lb) pork mince 500g (1.1 lb) pork mince
• 2 teaspoons Sikkim cardamom powder 2 teaspoons Sikkim cardamom powder
• 1 teaspoon Sikkim pepper powder 1 teaspoon Sikkim pepper powder
• 2 Sikkim chilies, finely chopped 2 Sikkim chilies, finely chopped
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 4 Sikkimese-style steamed buns (made with millet flour) 4 Sikkimese-style steamed buns (made with millet flour)
• Sikkimese tomato chutney, to serve Sikkimese tomato chutney, to serve
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the pork mince, Sikkim cardamom powder, Sikkim pepper powder, Sikkim chilies, ginger paste, garlic paste, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the mixture into 4 equal portions and shape each portion into a sausage shape.
3. 3.
   Heat the vegetable oil in a grill pan or skillet over medium heat. Place the sausages on the pan and cook for about 10-12 minutes, turning occasionally, until they are cooked through and nicely browned.
4. 4.
   While the sausages are cooking, steam the Sikkimese-style buns until they are soft and warm.
5. 5.
   To assemble, place each sausage in a steamed bun and top with Sikkimese tomato chutney. Garnish with fresh cilantro.

Treat your ingredients with care...

• Sikkim cardamom — Use freshly ground Sikkim cardamom powder for the best flavor. If you can't find Sikkim cardamom, regular cardamom can be used as a substitute.
• Sikkim pepper — Sikkim pepper has a unique flavor profile. If unavailable, you can substitute it with black pepper, although the taste will be slightly different.
• Sikkim chilies — Adjust the amount of Sikkim chilies according to your spice preference. If you prefer a milder heat, reduce the quantity or substitute with a milder chili variety.

Tips & Tricks

• For a smoky flavor, you can grill the sausages on a barbecue instead of a grill pan.
• Experiment with different levels of spiciness by adjusting the amount of Sikkim chilies in the sausage mixture.
• If millet flour is not available, you can use whole wheat flour or all-purpose flour to make the steamed buns.
• Enhance the flavor by adding a squeeze of fresh lemon juice to the Sikkimese tomato chutney.
• Serve the sausages with a side of Sikkimese-style pickled vegetables for an authentic touch.

Serving advice

Serve the Sikkimese-inspired spicy sausages in the steamed buns while they are still warm. Accompany them with a side of Sikkimese tomato chutney and garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the sausages neatly in the steamed buns and drizzle a spoonful of Sikkimese tomato chutney over the top. Garnish with a sprig of fresh cilantro for an appealing touch. Serve on a vibrant plate to showcase the colorful flavors of Sikkim.