Ingredients
- Sausages: 6 to 8 hot dog type sausages (beef or poultry).
- Flour: 1.5 cups of fluid wheat flour (type T45 or T55).
- Corn flour: 1/2 cup (this gives the characteristic crunch).
- Sugar: 2 tbsp.
- Baking powder: 1 tbsp.
- Egg: 1 large egg.
- Milk: About 1 cup (add gradually to get the right thickness).
- Spices: A pinch of salt and a little black pepper.
- Spades: Wooden sticks or bamboo skewers.
- Oil: For frying.
Instructions
1. Prepare the sausages
- Dry the sausages with absorbent paper. This is very important so that the dough can adhere well!
- Insert a wooden skewer into the center of each sausage, leaving enough room at the bottom to hold them.
2. Mix the dough
- In a large bowl, whisk together the flour, cornmeal, sugar, salt and yeast.
- Add the egg and gradually pour in the milk.
- Whisk until the dough is very thick and smooth. It should be thicker than pancake batter — if it's too thin, it will slip off the sausage.
- Tip: Pour the dough into a high glass. This makes it easier and more even to dip the sausages.
3. Coating
- Dip a pricked sausage into the glass of batter, rotating it so that it is completely covered from top to bottom.
4. Frying
- Heat the oil in a deep saucepan over medium-high heat.
- Gently dip the coated sausages into the hot oil. Fry approximately 3 to 5 minutes, turning them from time to time until they are golden brown and crispy.
- Drain on absorbent paper.
5. Service
Serve them hot with ketchup, mustard, or a slightly spicy Senegalese sauce for older children.