Paleo-Friendly Keto Hotdogs
How to Make It
Step 1
Add the ground pork to a mixing bowl. Add the smoked paprika, mustard powder, garlic powder, celery salt and pepper. Please feel free to adjust the quantities of seasoning and spices to your personal preference.
Step 2
Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with baking paper. Divide the seasoned pork mixture into 4 even portions. Roll each portion into a sausage shape roughly 1 inch wide.
Step 3
Arrange the sausages across the prepared oven tray. Transfer to the oven to bake for 16-18 minutes, or until completely cooked through. The sausages should be golden brown all over, piping hot through and no longer pink inside.
Step 4
While the sausages are cooking, finely dice the onion and thinly slice the dill pickles. Trim the tough stalks from the base of each lettuce leaf and wipe the leaves clean. Arrange the leaves on individual serving plates or one large platter.
Step 5
Place one hotdog sausage in the center of each prepared leaf. Divide the chopped onion and dill pickles evenly between the four hotdogs. Top each hotdog with a half teaspoon of mustard. Serve hot with your preferred Keto hotdog sides and toppings.
Ingredients
- Ground Pork – 9 ounce
- Lettuce, Romaine Or Cos – 4 innerleaf
- Dill Pickles – 4 small – approx 2″ long
- Mustard – 2 teaspoon
- Gourmet Collection Smoked Paprika by Mccormick – 1 tsp
- White Onion – 1 tablespoon
- Mustard Powder – ½ teaspoon
- Garlic Powder – ¼ teaspoon
- Celery Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon