One of the more substantial canapés at the Christmas party were these yummy little hotdogs! Fried mini pork sausages (prinskorv in Swedish, we use them mainly for special occasions, like holidays) served in pillowy brioche buns with truffle mayonnaise and crispy onions! They’re so good! But if you don’t like truffle, just flavour the mayonnaise differently or use ketchup instead.
But I highly recommend trying to use these sausages. They’re similar to frankfurters in the way that they are smoked but so much better. I got mine from Scandinavian Kitchen but I believe Ocado (in normal times) also carry similar sausages.
Fried prinskorv in brioche buns with truffle mayonnaise and crispy onions, makes 8
Translated from and adapted after Jessica Frej’s recipe.
8 prinskorv (or 4 regular sized sausages – preferably smoked ones)
4 brioche hot dog buns, cut in half
150 ml Hellman’s mayonnaise
3 tsp good quality truffle oil
approx 100 ml crispy onions
salt and pepper
more truffle oil for serving
Fry the sausages in a frying pan or in the oven. Mix mayonnaise with truffle oil, salt and pepper. Place a sausage in each (halved) brioche bun. Top with a tbsp mayonnaise and some crispy onions. Add a few drops of oil on top and serve.