An ultra-luxury reinterpretation of the classic hot dog: A5 Wagyu beef sausage cooked sous-vide, nestled in a vacuum-smoked brioche bun, finished with foie-gras espuma, hand-shaved black Périgord truffle, Ossetra caviar, and smoked truffle aioli. A three-Michelin-star experience in one perfect bite.
4 plates
Ingredients:
- 4 × 6-oz – A5 Wagyu beef frankfurters (or sausages)
- 4 – Premium brioche hot-dog buns
- 150 g – Fresh grade-A foie gras (for espuma)
- 1 large (? 40 g) – Black Périgord truffle
- 30 g – Ossetra caviar
- 2 – Egg yolks (for smoked truffle aioli)
- 150 ml – Neutral oil (for aioli)
- 2 tsp – Black truffle oil
- 1 – Shallot (finely minced)
- 30 ml – Cognac
- 120 ml – Heavy cream
- small handful – Micro arugula or chervil
- as needed – Edible 24K gold leaf flakes
- optional swipe – Aged balsamic reduction
- for cold smoking – Applewood chips
- to taste – Salt, white pepper, lemon juice
Speciality Items:
- Sous-vide immersion circulator Need it? Click here to start cooking
- Gourmet Whip siphon (1L) + N?O chargers Need it? Click here to start cooking
- Condiment Tins Need it? Click here to start cooking
- Truffle shaver Need it? Click here to start cooking
- Vacuum Sealer Need it? Click here to start cooking
- Smoking Gun Smoker Need it? Click here to start cooking
- Culinary Blowtorch Need it? Click here to start cooking
- Micro Tweezers Need it? Click here to start cooking
- Vitamix professional high-speed blender Need it? Click here to start cooking
- Strainer Need it? Click here to start cooking
- Plating Kit Need it? Click here to start cooking
- Digital precision scale (0.01g accuracy) Need it? Click here to start cooking
Yes Chef! may earn a commission from qualifying purchases made through links on this page.
🍷Sommelier's Recommendation
Bubbles cut through the rich foie gras and truffle while enhancing the Wagyu savoriness.
Smoky depth complements the cold-smoked elements and umami explosion.
Steps:
- Prepare the Foie Gras Espuma and Smoked Truffle Aioli
- Prepare the Vacuum-Smoked Brioche Buns
- Sous-vide the Wagyu sausages in the Polyscience circulator at exactly 60°C (140°F) for 45 minutes.
- Shock sausages in ice water for 2 minutes, pat dry, then sear briefly with the Searzall torch or hot pan for Maillard crust.
- Using precision tweezers and plating tools, begin assembly on a pristine white plate.
- Spread smoked truffle aioli inside the warm smoked bun, nestle the hot sausage, and pipe a ribbon of foie-gras espuma from the siphon.
- Shave 5–6 paper-thin slices of black truffle directly onto the espuma using the Brevetti slicer.
- Add tiny quenelles of Ossetra caviar with tweezers, microgreens, and 2–3 flakes of edible gold leaf. Optional: artistic swipe of aged balsamic.
- Serve immediately with negative space for dramatic Michelin-style presentation.
Foie Gras Espuma
Ingredients:
- 150 g – Fresh grade-A foie gras
- 1 – Shallot (finely minced)
- 30 ml – Cognac
- 120 ml – Heavy cream
- to taste – Salt and white pepper
Steps:
- Sear foie gras with shallot until lightly caramelized, deglaze with Cognac.
- Blend to silky smoothness in Vitamix, strain through chinois, season, and charge siphon with two N?O cartridges. Refrigerate upright for at least 2 hours.
Smoked Truffle Aioli
Ingredients:
- 2 – Egg yolks
- 1 – Garlic clove
- 150 ml – Neutral oil
- 2 tsp – Black truffle oil
- ½ lemon – Lemon juice
- for Smoking Gun – Applewood chips
Steps:
- Emulsify classic aioli base in high-speed blender.
- Infuse with applewood smoke using the Smoking Gun (seal and shake twice for deep flavor).
Vacuum-Smoked Brioche Buns
Ingredients:
- 4 – Premium brioche hot-dog buns
- for Smoking Gun – Applewood chips
Steps:
- Place each bun in a vacuum bag, fill with applewood smoke using the Smoking Gun Pro.
- Immediately seal on chamber vacuum sealer and rest 20–30 minutes for smoke penetration.
- Remove and lightly toast insides just before assembly.
More Info
Disclaimer: The information and recipes provided within this application are intended for general informational and personal use only. Yes Chef makes no guarantees regarding accuracy, ingredient safety, or cooking outcomes. Users are responsible for checking allergen information, food safety temperatures, and proper handling of all ingredients. By using this app, you acknowledge that Yes Chef and its contributors are not liable for any adverse reactions, injuries, or results that may occur.