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The ingredients! I used large, smoked all-pork hotdogs, and for crackers I followed the recipe above (rye crackers and store bought Melba toast) but also made my own Melba toast because I hate the store-bought kind.
The first step is to chop the hotdogs into pieces the size of coarse corn meal. I figured that was basically like making a duxelles. To get me started I used my wife& #39;s "slap chop" machine (I never use it otherwise) to get the hotdogs started.
I finished the hotdog duxelles with my chef knife. Chopping the hotdogs like this really brings out the nice pink nitrate colours, right?
The room temperature cream cheese and can of cream of celery soup. I broke up the cream cheese with the spatula, and then used a really big, heavy whisk to blend the two.
Boom! Hotdogs mixed in! Now it needs to sit in the fridge for at least an hour. I gave it two hours.
Two hours later we need to heat the broiler on the oven.
I tried to cover each of the crackers and Melba toast edge-to-edge with an even layer of the mix, 2-3 mm thick, right to the edge of the cracker as I worried the edges would burn under the broiler.
Broiler time....yup, the edges kinda got dark. But the aromas!!! Wow!
Ready for the next step: the taste test!!!
TASTE TEST PART ONE
PART TWO
