Triple deluxe hot dog, with homemade hot dogs and potato buns

Impale a hot dog on a skewer and cut a spiral pattern down its length.

Hollow a second hot dog with a drill bit or a metal straw, spiral cut it, and wrap it around another hot dog.

Grill the wrapped dog on the preheated, well-oiled grates of a gas grill.

Split a third dog, griddle it weighed down with a heavy pan for even browning.

Build the bun with the split griddled dog, the double spiralized dog, ketchup and mustard.

Cut the pork shoulder and fat back into one inch cubes, arrange on a parchment lined baking sheet and freeze 15 to 30 minutes.

Grind the frozen meat through the medium plate of a frozen meat grinder, then toss with the salt, cure and spices until evenly distributed and divide into two piles.

Emulsify half the meat in a food processor, streaming 115 g of ice water down the feed tube while it runs; repeat with the second half.

Cover the meat batter to the surface with plastic wrap and refrigerate overnight.

Fry a small chunk to check the seasoning, mainly salt, before stuffing.

Thread the natural casing onto the stuffer, knot the end, poke several holes and stuff; snip and tie the end.

Twist and divide into links, twisting each sausage in the opposite direction to the last so they do not unravel.

Poke the links full of tiny holes, then smoke one to two hours depending on thickness, turning two or three times.

Pull the sausages at 150F at their thickest point and refrigerate.

Combine bread flour, potato flour, sugar, salt and yeast in a stand mixer bowl; whisk water, milk and eggs separately until smooth.

Pour the wet into the dry and knead with dough hooks about two minutes until a shaggy dough forms with no dry pockets.

Add the butter one tablespoon at a time while the mixer runs, waiting for each piece to be fully incorporated.

If the dough is wet, add flour 25 g at a time, kneading at least a minute after each addition.

Stretch into a taut ball, drop into a greased bowl, cover and rise about one hour until doubled.

Divide into six pieces, press each into a rectangle the width of the bun, roll up tightly, pinch shut and shape into a hot dog bun.

Arrange on an oiled, parchment lined rimmed baking sheet, cover with oiled plastic wrap and rise about 45 minutes.

Brush every facet with egg beaten with a pinch of kosher salt.

Bake at 350F for 20 to 25 minutes until golden brown and 200 to 210F at the thickest point; cool entirely in the tray.

Spiral cut the homemade hot dogs with a large drill bit and wrap each around another; brush with egg white if it will not stay.

Split another dog for griddling; grill the wrapped dog and the bun.

Place the double dog in the centre of the bun, flank with the halved split griddled dog, drizzle with mustard and ketchup and top with warm sauerkraut.