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

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
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.