Hot doy mustard
Put the meat, egg white, breadcrumbs, salt and ice in a food processor.
Blend thoroughly until the meat mixture is completely smooth purée.
Tie off one end of the pork casing and use a funnel or a sausage stuffer to insert the chilled meat mixture.
Using a bamboo skewer, pop any air bubbles that form in the casing as you add the meat.
Tie off the other end of the casing.
Cook the sausage in steaming water for 10 minutes.
Do not let the water come to boil or the casing will burst.
Cool in ice water. Set aside.
In a round-bottomed mixing bowl, mix the egg, sugar, dry mustard, vinegar and salt.
Place the bowl over a pot of boiling water to make a bain-marie and cook for approximately 10 minutes, whisking the mixture constantly.
Mix in the pickles and the shallots. Set aside.
In a bowl, mix together all of the ingredients except the apple.
It is better to cut the apple and add it to the salad just before serving in order to prevent oxidation.
Correct seasoning and keep cool.
Fry the hot dog bun in a skillet with a little butter, pressing it with a spatula to make sure it is flattened and crispy.
Place the sausage in the bun, along with ¼ cup (50 mL) of mustard, the coleslaw and Gruyère cheese. Brown under the broiler.
Place the slices of salted foie gras on top. Serve with julienned French fries.
Salted foie gras –
Lay the lobe of foie gras on greaseproof paper before covering it in coarse salt. (The exterior part of the lobe).
Leave for 1 hour at room temperature, then rinse the salt off the foie gras under a light stream of water
In a clean dishtowel, roll the foie gras into a cylinder shape.
Tie the end ends of the roll with string.
Store the foie gras in the fridge for at least 24 hours before cutting.