On the Coals Dirty Xmas Hot Dogs by Tommy Banks | Recipe by sousvidetools.com

On the Coals Dirty Xmas Hot Dogs by Tommy Banks

On the Coals Dirty Xmas Hot Dogs by Tommy Banks https://youtube.com/embed/rSSj5DxPrSg Sous Vide Christmas Recipes

Ingredients

Hot Dog

  • 4 x Large Bratwurst
  • 6 x Rashes of smoked streaky bacon

Truffle Cheese Sauce

  • 2 x Egg Yolk
  • 250ml x Milk
  • 250ml x Double Cream
  • 400g x Grated Aged Cheddar
  • 3g Truffle Powder or 10g Minced Truffle

White Wine Onions

  • 500g White onions
  • 50 Butter
  • 5g Salt
  • 250ml White wine

Additional Garnishes

  • Frenchies Mustard
  • Fermented Tomato Ketchup

Equipment

1 x Kasai Grill

Method

Hot Dog

  • Wrap bacon around bratwurst and cook on the lower tier until golden.
  • Move to a higher tier to finish cooking.

Truffle Cheese Sauce

  • Add the egg yolk, cream and milk to a saucepan.
  • Over high heat and while whisking, cook until the mix reaches 82c.
  • Reduce the temperature and add the grated cheese
  • Cook until the cheese has melted.
  • Transfer to a blender and on high speed mix for 1 minute, add the truffle and blend for a further 30 seconds.
  • Pass and cool in the fridge overnight until set.
  • Beat with a maurice and add to a piping bag. Use on the day.

White Wine Onions

  • Slice the white onions thinly.
  • In a saucepan, melt the butter and then add the onions and salt.
  • The salt will help draw the water from the onions.
  • Place a cartouche over the onions and cook over medium heat for 20 minutes.
  • Remove the cartouche.
  • Increase the heat and cook until caramelised.
  • Once golden brown add the white wine and cook out until fully reduced.
  • Remove and reserve until ready to use.

To serve

  • Once your hotdog is cooked and resting.
  • Brown the buns and fill the base with Caramelised White Onions.
  • Add the hotdog and cover with Cheese, Frenchies mustard and Ketchup.

Video

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