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.
Treat Your Sweet Tooth!
Being on a restricted diet doesn’t mean you have to give up every indulgence. Temptation can be rough, and when it strikes, it’s nice to have something on hand that’s safe to eat. Enter Sweet Apricity. They make creamy, delicious caramels and fluffy marshmallows that just so happen to be 100% autoimmune protocol-friendly. With excellent customer service, high-quality ingredients, a subscribe and save program, and some of the most incredible sweets you’ll encounter on the AIP, your sweet tooth doesn’t have to go wanting. Plus, they’re a great gift for anyone with food sensitivities!
- 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.