Encased Meats

There are those who are willing to wait in line for two hours to eat some delicious encased meats and there are those who are not. My sister and I are in the former category. We waited in line for two hours this past Saturday to eat at Hot Doug’s in Chicago.

“Why?” you ask.

Here’s why,

That is the Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Sel Gris. It was featured in Anthony Bourdain’s Chicago episode of his show No Reservations. It is the richest tasting thing I have ever eaten. My sister and I split one of those, a garlic and rosemary chicken sausage, and a regular Chicago dog loaded with the usual trimmings (with the exception of a pickle). For a side we had the French fries cooked in duck fat. When we left there wasn’t a single fry left, not even the tiny brown ones.

P.S. Of course it was worth the wait.