Half Smoke Brioche Bites

By meganvt01
November 30, 2011
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Author Notes: Last year for our anniversary, my husband and I treated ourselves to a dinner at Kyma - Washgington DC's consistently rated number one restaurant. While we were there, we loved the whimsical riff on a DC locals favorite - the half smoke. They created a mini half smoke and served it on a brioche roll. What's not to like? The half smoke (mainly attributed to a great DC civil rights landmark - Ben's Chili Bowl) is a half-pork and half-beef spicy hot dog like sausage that is steamed over a hot griddle. If you can't get a half smoke you can order one online or you could use a good local brand spicy hot dog or lightly smoked sausage. meganvt01

Makes: 3 dozen

  • 4 links of half smokes, sliced 1/3 inch thick
  • 2 loaves of brioche
  • 3 high quality dill pickles (the refrigerated kind that have a great snap)
  • 3-4 tablespoons spicy/strong dijon mustard
  1. Slice your brioche loaf into normal size sandwich slices. Use a cookie cutter or a glass that is about 2 inches in diameter and cut rounds from the brioche. Lightly toast the rounds in a toaster - just letting them brown very slightly.
  2. In a skillet over medium heat, place a batch of half smoke slices in and let them sit for 5 minutes. They should get a really beautiful caramelization on them and render out a good amount of fat. Flip the slice and cook for another 3 minutes, checking for caramelization. Keep the first batch warm in a 200 degree oven on a baking sheet, covered in foil while you cook the rest.
  3. Brunoise your pickles (very tiny, tiny dice) or as nice little squares as you can get.
  4. Take a brioche round and top with a warm half smoke. Place 1/2 teaspoon of mustard (or more or less depending on your taste and how strong your mustard is) and decorate the top with a sprinkling of pickles.

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Beef|Pork|Appetizer|Hors D'Oeuvre|Fall|Winter|Christmas|Thanksgiving