- [Voiceover] This is master wurstmacher, Adam Gertler,
and culinary director, Michael Brown from Dog Hous.
Together, they created the craziest hot dogs possible.
The hot dogs you'll see today are not on the menu
and are exclusive to BuzzFeed.
- These sausages are experimental in nature.
Some of them will and should never be made again.
("Blast Funk")
This one is a shrimp and jumbo lump crab meat sausage.
The base is a puree of shrimp
with a little bit of garlic,
kind of an Old Bay style seasoning,
some fresh lemon zest, lemon juice,
large jumbo lump crab meat.
- So I'm gonna show you what we're gonna do
with Adam's sausages,
and how we're gonna present them for you guys.
Take this nice grilled seafood sausage,
purple potatoes, carrots, and corn.
I made an aioli with Chesapeake Bay seasoning.
And there you have it,
this is the Wicked Pissa.
- Is this supposed to be sushi?
- It still smells like sausage.
- Yep.
- Holy (bleep).
- A fancy version of a fish stick.
- Maybe a little too salty for my tastes,
but it's still pretty,
I'm just gonna eat more.
("Blast Funk")
- A Vietnamese style pork influenced sausages.
So it's all pork, cilantro, mint,
scallions, fish sauce, shallot.
We're doing it as more of a banh mi
and we're calling it our Banh Appetit.
- Just a little bit of hoisin sauce,
pickled vegetable mixture,
green lime mayonnaise.
And there you have it, that's Banh Appetit.
- I'm really excited about this.
I love Vietnamese sandwiches.
- I think that there's maybe a missed opportunity
to put this on French bread.
- It tastes like a very unhealthy banh mi.
- This actually tastes like
one of the more healthier hot dogs I've ever had.
- It does taste a little bit like a banh mi.
- This is my least favorite right now,
but still a 10 out of 10 and would eat again.
("Blast Funk")
- Duck, chicken, and turkey,
and put it inside of a sort of like a
kielbasa style sausage.
So there's fresh thyme in there,
lots of fresh garlic, onions.
And then the sausage was smoked.
- We've lightly wilted some pea tendrils
with the foie gras fat.
Onions, balsamic, and fig,
and we've reduced that down to like a jam.
Generously seasoned the foie gras.
We're gonna top that off.
Brown butter toasted hazelnuts
give it a little bit of crunch.
That's the menage a foie.
- This is a sexy mother (bleep) hot dog.
- Oh!
Oh!
- Yes, 10 out of 10 would eat again.
- It's definitely like more in line
with what I imagined like a brat tastes like.
- It's sweet on top.
It's tangy inside.
- Everything is so good together.
I don't understand what's happening.
("Blast Funk")
- I give you the Surf and Turfwurst.
What you have is excellent quality
Maine lobster tail
and ribeye steak in a sausage form.
- I'm gonna put a little bit of wild arugula in there.
Just gonna ladle a little bearnaise over.
Crispy fried parsnip chips.
And that is your Surf and Turf.
- This is like something that Willy Wonka would make.
- This may be the first one I'm not that into.
- It's so good.
- This is lobster?
- This is a luxury dog.
I should be wearing a tuxedo right now,
but I forgot it at home.
("Blast Funk")
- Fried chicken is such an American down home classic.
How could it have possibly have taken this long
for us to come up with a fried chicken sausage?
But that's exactly what we did for Buzz Feed.
We basically took the classic
southern fried chicken flavors.
I'm talking about your buttermilk marinade,
your fresh thyme, your garlic,
your mustard powder, your cayenne pepper, salt, pepper.
We put all that inside the sausage.
We're using a little bit of a vodka beer batter.
And then we're gonna fry the chicken
and then serve it with a waffle.
- [Michael] Sweet maple and buttermilk
kinda coleslaw dressing.
Pull that string out.
With a little drizzle of honey.
Your fried chicken and waffle sausage.
- This looks like the most American thing
that I've ever seen.
- It's like a warm hug.
- This is amazing.
- Always fry sausages, this is what I've learned.
- This is the best thing I've eaten today,
and maybe like will for the rest of my life.
("Blast Funk")
- I was thinking oh my God,
I can't believe I'm making dessert sausage.
That's so disgusting.
Why would anyone do that?
And I started drinking,
and then I thought,
you know what, why don't I just put that in the sausage.
So we have kind of an Irish car bomb
influence in the sausage.
Cinnamon, nutmeg, all spice, maple syrup.
And then we finished it off
with dark chocolate and marshmallow.
- Ooey gooey, fun in this thing here.
Brown butter pecan sauce.
Beautiful caramelized bananas.
The Wurst Dessert.
- Time for dessert.
- OK, this isn't...
- What?
- There's meat in this?
- It does kinda taste like s'mores,
as weird as that sounds.
- I'm gonna be telling my grandchildren about this (bleep).
- You can hot dog dessert.
Proof.
("Blast Funk")