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. 

Photo of Tunnbrodsrulle Swedish Hot Dog Wrap

INGREDIENTS:

1-1/2 pounds russet potatoes peeled and quartered
3 Tablespoons whole milk
3 Tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons dill fronds finely minced
6 ounces ketchup
4 ounces DOLE Chef-Ready Mango Frozen Puree thawed
2 pounds DOLE Chef-Ready Cuts Mango Cubes thawed
10 each naan breads
10 each pork sausage pre-cooked
5 cups dill mashed potatoes sub-recipe
2-1/2 cups iceberg lettuce shredded
10 ounces mayonnaise
10 ounces yellow mustard
10 ounces mango ketchup sub-recipe
10 Tablespoons cucumber small dice
2-1/2 cups dehydrated mango pieces sub-recipe

DIRECTIONS:

  1. 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.

  2. To Prepare Mango Ketchup:

    1. Place the ketchup and mango puree into a squeeze bottle and shake well to mix.

  3. 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.

  4. 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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