The recipe for cooking everyone’s favorite street food is sausages in a liquid batter.
Ingredients
Wheat Flour – 100 g
Flour corn – 100 g
Paprika sweet – 1 tbsp.
Baking Powder (1 sachet) – 11 g
Egg of chicken – 1 pc.
Milk – 8-10 tablespoons.
Sugar (incomplete) – 1 tbsp.
Salt – pinch
Sausage (medium, good quality) – 10 pcs.
Vegetable oil (for frying) – 0,5 liters
Cooking process
Once sausages in a test on a stick or without were sold almost on every corner, as now hot dogs or shawarma. They were preparing in deep-fried, served with heat, and it seemed that there was nothing more delicious than this meal in the whole world. Now this dish is very rare in our country, but abroad it is still the most popular street food, they are called korn-dogi.
For the preparation of sausages in a liquid batter, prepare the food in the list.
In a convenient container mix both types of flour, add baking powder, paprika, egg, salt, sugar, milk. Milk may need from 8 to 10-12 tablespoons, it all depends on corn flour. You can add a little ground pepper for flavor, but this is optional.
We knead the dough with a whisk, it should turn out thick.
Sausages must be strung on wooden skewers, dipped in dough. If this is not quite convenient, make with a tablespoon – pour a sausage test.
Preheat the vegetable oil in the cauldron, fry the sausages in the dough until it is ready. During the frying, scroll the sausage on the skewer so that the dough is evenly laid and baked on the surface of the sausage. Ready sausages in the dough, place on a paper towel for a few seconds, so that excess oil is gone.
Next sausages in the dough should be put in a tall glass to prevent the dough. As you can see, I cut some sausages into one bite and cooked the size of a walnut – very convenient.
You can serve sausages in a liquid batter either hot or cold with your favorite sauce.
Sausages in liquid dough
The recipe for cooking everyone’s favorite street food is sausages in a liquid batter.
Ingredients
Wheat Flour – 100 g
Flour corn – 100 g
Paprika sweet – 1 tbsp.
Baking Powder (1 sachet) – 11 g
Egg of chicken – 1 pc.
Milk – 8-10 tablespoons.
Sugar (incomplete) – 1 tbsp.
Salt – pinch
Sausage (medium, good quality) – 10 pcs.
Vegetable oil (for frying) – 0,5 liters
Cooking process
Once sausages in a test on a stick or without were sold almost on every corner, as now hot dogs or shawarma. They were preparing in deep-fried, served with heat, and it seemed that there was nothing more delicious than this meal in the whole world. Now this dish is very rare in our country, but abroad it is still the most popular street food, they are called korn-dogi.
For the preparation of sausages in a liquid batter, prepare the food in the list.
In a convenient container mix both types of flour, add baking powder, paprika, egg, salt, sugar, milk. Milk may need from 8 to 10-12 tablespoons, it all depends on corn flour. You can add a little ground pepper for flavor, but this is optional.
We knead the dough with a whisk, it should turn out thick.
Sausages must be strung on wooden skewers, dipped in dough. If this is not quite convenient, make with a tablespoon – pour a sausage test.
Preheat the vegetable oil in the cauldron, fry the sausages in the dough until it is ready. During the frying, scroll the sausage on the skewer so that the dough is evenly laid and baked on the surface of the sausage. Ready sausages in the dough, place on a paper towel for a few seconds, so that excess oil is gone.
Next sausages in the dough should be put in a tall glass to prevent the dough. As you can see, I cut some sausages into one bite and cooked the size of a walnut – very convenient.
You can serve sausages in a liquid batter either hot or cold with your favorite sauce.