Pork and leeks hot-dogs
15
20
6 to 8
No
Ingredients
- 750 g (1 1/2 pound) of lean chopped pork
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 whole egg
- 150 ml (2/3 cup) of Italian breadcrumbs
- 4 finely chopped garlic cloves
- 60 ml (1/4 cup) of Dijon's mustard
- 15 ml (1 tablespoon) of dried rosemary
- 60 ml (1/4 cup) of finely chopped fresh parsley
- 10 ml (2 teaspoons) of celery salt
- 10 ml (2 teaspoons) of crushed chili
- Ground salt and pepper
- 8 hot-dog or baguette breads
Preparation
Side-by-side mode
- Preheat barbecue grill at medium heat.
- In a large bowl, mix and knead all ingredients except hot dog breads. Divide and make 6 to 8 sausage with the mixture.
- Over lightly oiled barbecue grill, cook sausage for about 8 minutes on each side or until meat is well cooked. Roast breads.
- Serve sausage over grilled breads and garnish with your favorite garnishings.
