recette, facile, pogo, cornichons, moutarde
45 minutes • 6 dilly dogs


Try our Dilly Dogs Firebarns, where each hot dog sausage, wrapped in a dill pickle, is fried in a spicy crispy batter. Served with our Firebarns Baseball Mustard, these hot dogs on a stick offer an explosion of tangy and tangy flavors, perfect for an original touch at your gatherings.


  • 6 hot dog sausages
  • 6 large dill pickles
  • 1 ½ cups flour
  • 1 cup cornmeal
  • 1 C. teaspoon baking powder
  • 1/2 tsp. teaspoon baking soda
  • 1 C. teaspoon of sugar
  • 1 C. teaspoon of salt
  • 1 C. chili powder
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup of lager
  • 6 small wooden sticks
  • Frying oil
  • Firebarns Baseball Mustard


  1. Using a large straw, remove the insides of the pickles to leave enough room for the hot dogs. Insert the sausages inside the pickles, cut off the excess and insert the wooden sticks.
  2. In a bowl, combine flour, cornmeal, baking powder, baking soda, sugar, salt and chili powder. In another bowl, mix the eggs, beer and buttermilk. Stir dry ingredients into beer mixture and set aside.
  3. Preheat oil to 375°F. Pour the mixture into a glass for easier soaking. Dip individually in the glass and place in the oil for about 5 minutes.
  4. Serve with Firebarns Baseball Mustard.

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