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recette, facile, pogo, cornichons, moutarde



6 hot dogs

6 large dill pickles

-1 ½ cup flour

-1 cup cornmeal

-1 tsp. baking powder

-1/2 cup baking soda

-1 tsp. sugar

-1 tsp. salt

-1 tbsp. chili powder

-2 eggs

-1/2 cup buttermilk

-1/2 cup of lager

6 small wooden sticks

Frying oil

Firebarns Spicy Mustard


Using a large straw, remove the inside of the pickles to leave enough room for the hot dogs. Insert the sausages inside the pickles, trim the excess and insert the wooden sticks.

In a bowl, mix flour, cornmeal, baking powder, baking soda, sugar, salt and chili powder. In another bowl, mix the eggs, beer and buttermilk. Stir the dry ingredients into the beer mixture and set aside.

Preheat oil to 375F. Pour the mixture into a glass to facilitate dipping. Dip individually into the glass and place in oil for about 5 minutes.

Serve with Firebarns Spicy Mustard.

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