Tunnbrodsrulle Swedish Hot Dog Wrap
(2021 Pairings - Sweden - Europe) From Gothenburg - Soft bread wrap filled pork sausage, buttery dill mash potatoes, crunchy lettuce, mayonnaise, yellow mustard, sweet mango ketchup, and cucumber relish, topped with dehydrated mango pieces.
Total Time: 13 hours
Servings: 10Ingredients
1-½ pounds russet potatoes peeled and quartered
3 Tablespoons whole milk
3 Tablespoons unsalted butter
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 Tablespoons dill fronds finely minced
6 ounces ketchup
2 pounds DOLE Chef-Ready Cuts Mango Cubes thawed
4 ounces mango puree
10 each naan breads
10 each pork sausage pre-cooked
5 cups dill mashed potatoes sub-recipe
2-½ cups iceberg lettuce shredded
10 ounces mayonnaise
10 ounces yellow mustard
10 ounces mango ketchup sub-recipe
10 Tablespoons cucumber small dice
2-½ cups dehydrated mango pieces sub-recipe
Directions
To Prepare Dill Mashed Potatoes:
1. Cook Potatoes in a pot covered with boiling water until tender.
2. Drain potatoes well and allow them to dry slightly.
3. Put through a ricer and mix with milk and butter.
4. Season with salt and pepper and fold dill through evenly.
5. Hold warm.
To Prepare Mango Ketchup:
1. Place the ketchup and mango puree into a squeeze bottle and shake well to mix.
To Prepare Dehydrated Mango:
1. In a dehydrator set at 135°F, arrange the mango cubes on the provided racks.
2. Dehydrate for 10-12 hours, begin monitoring around hour 9 to achieve desired texture.
To Serve:
1. On a warm naan, spread ½ cup of mashed potato and place 1 pork sausage.
2. Dress with ¼ cup of lettuce, 1 ounce of mayonnaise, mustard and mango ketchup each, 1 Tablespoon of cucumbers and a ¼ cup of dehydrated mango.
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