Ingredients
| 1 1/2 lb | (680 g) | lean ground pork |
| 2/3 cup | (15 ml) | seasoned Italian breadcrumbs |
| 2 | eggs, beaten | |
| 1 | carrot, peeled and finely chopped | |
| 1 | onion, finely chopped | |
| 3 | cloves garlic, minced | |
| 1/4 cup | (60 ml) | pickle relish or crushed pineapples (for a sweeter product) |
| 1/4 cup | (60 ml) | ketchup |
| 2 tbsp | (30 ml) | soy sauce |
| 1/2 tsp | (2 ml) | salt |
| 1/2 tsp | (2 ml) | pepper |
| 1/4 cup | (60 ml) | raisins |
| 2 | hot dogs, quartered lengthways | |
| 3 | hard boiled eggs, quartered | |
| 6 | cheddar cheese, cut into 1/2" wide sticks, frozen | |
| 1 tbsp | (15 ml) | canola oil |
Directions
Prepared ahead
- Hard boil eggs: Bring a small pot with water to a boil. Gently add eggs and cook for 10 to 11 minutes. Drain then submerge in ice water to cool until ready to use.
- Cheddar Cheese: Cut cheese into ½” wide sticks and freeze for 20 to 30 minutes, or until frozen and ready to use.
- Preheat the oven to 375 F. Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine ground pork with breadcrumbs, beaten eggs, carrots, onions, garlic, pickle relish, ketchup, and soy sauce until fully incorporated. Mix in the raisins.
- Lay a 15-inch-long sheet of tin foil on your work surface. Take 1/3 of the meat mixture and flatten it to 1/2-inch-thick rectangle, about 12-inches long. Arrange hotdogs, hard boiled eggs, and Cheddar cheese sticks down the center of the meat, cutting more pieces as needed to fill the length of the meat mixture.
- Using the foil to help you along, roll the meat into a log, encasing the sausage, egg, and cheese in the centre. Twist the ends of the foil, and roll to an even shape. Repeat with the remaining mixture and fillings until you have 3 logs. Arrange on a prepared baking sheet.
- Bake for 45 to 55 minutes, until a thermometer inserted reaches 160 F. Set aside to rest for 15 minutes. Peel off foil and cut into desired thickness and serve immediately, or, for added flavour, sear the edges in a large skillet with oil set over medium-high heat, rotating occasionally until golden all over before slicing. Serve hot, or cold, if desired, and serve with your favourite dipping sauce.