RE: I'll have 2 haute dogs with brie & basil pesto ..
===I'll have the duck (dogs), with mango salsa...===
From the description of how they are created, to the toppings, they sound pretty interesting. I do not see where he is selling anything but one unique sausage with a emphasis on quality from the dog itself, to the local bakeries, to the toppings.
These would sell like crazy at the Farmer's Market's in the Bay Area. I think that Bruce Aidell's started this way. By selling some hot sausages, he was able to sell other varieties in bulk to take home. This guy would make a killing if he was near the S.F. Ferry Building or along the Embarcadero.
Closer reading of the article shows that local chef's have created a variety of toppings for his dog. This is cross-promotion at its best. I used to do the same thing at the Farmer's Market where I would say that the peanut-cilantro or romesco sauces were great with the a variety of food items found there, including from the sausage booth.