Fried Sausage Skewers
Classic hot dogs on a stick, coated in a crispy cornmeal batter and deep-fried until golden.
- 40 min
- 451 kcal / serving
- easy
- Protein
- 12.9 g
- Fat
- 28.7 g
- Carbs
- 34.9 g
Contains: gluten, mustard, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
10 servings
- Oil, for frying
- 100 g flour, sifted, plus 4 tablespoons for dusting
- 300 g fine cornmeal
- 2 tablespoons sugar
- 1 teaspoon smoked paprika powder
- 2 teaspoons mustard powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- 300 ml buttermilk
- 150 ml water
- 10 Vienna sausages
- Mustard and ketchup, for serving
Method
- Heat plenty of oil in a large pot or deep fryer to 180-190°C or until a bread cube browns in 30 seconds.
- Meanwhile, in a medium bowl, mix flour, cornmeal, mustard powder, paprika powder, salt, and sugar. Whisk eggs with buttermilk and water, stir in baking powder, and add everything to the dry ingredients. Mix to a smooth, thick batter.
- Skewer each sausage lengthwise onto a wooden stick, leaving about a quarter of the stick exposed. Roll the sausages in the remaining flour, then dip them into the batter until they are evenly coated. Let excess batter drip off.
- Dip the sausages into the hot oil and fry for 5 minutes, until the batter is golden brown. Remove, drain on paper towels, and keep warm until all sausages are fried.
- Serve immediately with mustard and ketchup.
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