Potato Dogs

A hot dog on a stick, wrapped in hash brown and then deep fried.  What’s not to like?!

If you’re dieting, this recipe probably isn’t for you.  If, however, you’ve fallen off the New Year’s resolution wagon, then you’re gonna love it!

Let’s be clear.  This recipe is a little bit naughty in the sense that it’s deep fried.  In fact, I only made these in an effort to replicate a favourite snack of my husband’s that he last had 10 years ago.  So essentially I took one for the team in an effort to make him happy.  That’s my excuse and I’m sticking to it!

I used shop bought Bockwusts for this, however I reckon any cooked sausage, including the vegetarian variety, would work just as well.  The benefit of the hot dog style sausage is that the outer coating is nice and dry and not greasy, helping the hash brown mixture to adhere.

This is real fairground style food.  A lighthearted bit of fun meant to be eaten occasionally.  But who am I to tell you what or how often to eat it.  I love the phrase ‘Everything in moderation, including moderation’.  For me, in the food sense, it means that moderation is OK most of the time. But don’t take it too far by being moderate in everything all the time.  But that’s just me.  And I’m not very good at being moderate when it comes to food.

Anyway, here it is.

Ingredients

4 large potatoes, peeled.  I used Maris Pipers

1 small onion, white or red

Salt

1 free range egg, lightly beaten

6 tbsp plain flour

4 cooked sausages, I used Bockwursts

1 tsp paprika

Coursely ground black pepper

4 wooden skewars

Method

Coarsely grate the potatoes and onion and tip them into the middle of a clean tea towel.  Sprinkle with a tsp of salt, gather up the corners of the tea towel and sit the whole thing in a bowl for 10 minutes.

In the meantime preheat your deep fat fryer, or pan of vegetable oil, to 170 degrees C.

Now this is important.  You want to squeeze as much water out of the potato mixture as humanly possible….and then squeeze out some more.  If you skip this step the mixture will be too wet and you won’t be able to form it around the sausages.  So gather the edges of the tea towel and twist them together as tightly as you can.  There’ll be a lot of liquid.  Once you think you’ve removed as much as you can, set it aside for a few minutes.

Insert the skewars lengthways into the sausages and sprinkle 4 tbsp of the flour, the paprika, and a big pinch each of black pepper and salt over a plate.

Pick up the tea towel containing the potato mixture again and give it one last really good squeeze.  Tip the mixture into a bowl, add the egg, the remaining 2 tbsp of flour, a big pinch of salt (don’t worry, you squeezed most of the initial tsp of salt out with the liquid) and a big pinch of pepper and mix together really well.  Roughly divide the mixture into 4, while still in the bowl, so you know what you have to work with for each sausage.

 

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Now take the mix and begin to form it around the sausage (as above) until completely covered.  Next roll each of the covered sausages gently in the seasoned flour and deep fry the dogs for 6 minutes.  This can be done 2 at a time depending on the size of your fryer.

I served them with my homemade sweet chilli jam and Reds South Carolina Mustard BBQ sauce.  They were epic!!

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Potato Dogs

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Potato Dogs

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