Nakkikastike-Inspired Hotdog Boats
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I watched Russ Crandall demo his Finnish Nakkikastike recipe at Paleo F(x) last year and have been making it ever since. It’s a simple, fun recipe that is equally fun to say. Nakkikastike. Nakkikastike. While traditionally served with chopped-up hotdogs over chopped potatoes, I decided to use the potatoes as buns for a more American-style hotdog dish. It’s delightfully messy, so bring plenty of napkins! You can use sausage or even chopped chicken if you prefer.
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Nakkikastike-Inspired Hotdog Boats
Ingredients
- 2 medium sweet potato baked
- 2 tablespoons coconut oil divided
- 4 whole hot dogs or sausages
- 1 medium carrot chopped
- 1/2 small onion chopped
- 2 cloves garlic minced
- 2 cups chicken broth
- 2 tablespoons mustard
- 1 tablespoon tomato paste
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 450F.
- Cut each baked potato (yep, you are going to cook already-cooked potatoes) in half hotdog-style and scoop out just a little bit of the flesh from the middle of each half (save the flesh).
- Brush each potato with a bit of oil all around, then sprinkle with salt and bake on a parchment-lined baking sheet cut-side down for 20 minutes or until the skins are crispy.
- Meanwhile, heat the oil in a skillet over medium-high heat and cook the hot dogs completely. Remove from skillet.
- Lower the heat to medium and add more oil if needed. Cook the onion and carrot until soft, then add the remaining ingredients except potatoes.
- Reduce the heat to low and cook, covered, for 20 minutes.
- Transfer the sauce to a blender (along with that potato flesh you saved earlier) and blend until smooth.
- Place the hotdogs inside a potato “bun” and serve the sauce on top of the hotdogs.