Sydney's Parlour Burger serves black hot dogs for charity

While the black burger has been championed in recent years, 2015 is shaping up as the year of the black hot dog (pictured).

Sean Connolly, executive chef at The Morrison in Sydney's CBD, already sells a frightening number of Black Widow Burgers, a gothic burger movement also forged by Burger King Japan.

Now Connolly, a former Sydney Morning Herald Good Food Guide Chef of the Year, has created a hot dog so black it'll warm the heart of every hapless home cook who has ever torched the most basic of dishes.

And it's for a good cause. The black dog hot dog will raise funds and awareness for the Black Dog Institute, which focuses on depression.

Inspired by Denmark-based chef Paul Cunningham's Black Dog Project, Connolly's hot dog, on sale for $11 at Parlour Burger on George Street, slots blood sausage into a perfectly "charcoaled" bun. Charcoal is the new black.