Corndog Lollypups

Serves: 6 | Less than 1 Hours

What’s better than eating stuff off a stick? Deep-fried, mustardy mini corn dogs (pups, get it?) slathered in a spicy BBQ sauce. That.

  • Red’s South Carolina BBQ Sauce
  • Red’s Devil Wing BBQ sauce
  • 225g yellow cornmeal or polenta
  • 2 tbsp white onion, finely chopped
  • 2 tbsp creamed corn (or mashed corn with single cream)
  • 175g cups all-purpose flour, plus more for hot dogs
  • 3 tbsp sugar
  • 2 tsp baking powder
  • Sea salt and freshly ground pepper
  • 4 large eggs, lightly beaten
  • 350ml whole milk
  • Vegetable or peanut oil, for frying
  • 6 Polish smoked sausages (such as Kielbasa) or Frankfurter hot dogs
  • 12 wooden chopsticks
  • Chives, chopped for garnishing
  • Red chilli slices for garnishing

1. Cut each hot dog in half then insert a chopstick into the cutoff end of each hot dog. Dry off the hot dogs with paper towels.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg, onion and creamed corn. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. Add milk slowly, mixing enough in to make a thick batter. Don’t worry of you have some milk left over. Set aside for 30 minutes for the gluten to relax before frying.

3. Add 4 inches of oil to a large, heavy-bottomed stockpot and heat until the thermometer consistently reaches 175ºC/360ºF.

4. Lightly flour each sausage and quickly dip each lollypup in and out of the batter. Immediately place each hot dog into the oil and cook until coating is golden brown, about 4 to 5 minutes turning regularly.

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