Pogos with Dill Pickle Mustard Sauce

Servings : 16 Preparation : 15 min Cooking : 25 min

Perfect with

William Swiss

Ingredients

For the Dill Pickle Mustard Sauce:

1 bunch of dill, finely chopped
125 ml (½ cup) dill pickles, finely chopped
250 ml (1 cup) mayonnaise
30 ml (2 heaping tablespoons) Dijon mustard
30 ml (2 heaping tablespoons) regular yellow mustard
Salt and pepper

For the Pogo Batter:

250 ml (1 cup) cornmeal
125 ml (½ cup) all-purpose flour
10 ml (2 teaspoons) baking powder
5 ml (1 teaspoon) salt
5 ml (1 teaspoon) freshly ground black pepper
15 ml (1 tablespoon) paprika
15 ml (1 tablespoon) sugar
1 egg
375 ml (1½ cups) buttermilk

For the Sausages:

20-25 skewers or wood sticks
8 William Swiss sausages, ends removed, cut into thirds

Preparation

Preheat the deep fryer to 190 °C (350 °F).
In a bowl, mix all the dry ingredients for the batter. Make a well in the centre, crack in the egg, and pour in the buttermilk. Stir until you achieve a smooth, uniform batter.
In another bowl, combine all the ingredients for the sauce and refrigerate until ready to serve.
Skewer the sausage pieces with sticks or skewers. Dip each sausage piece individually into the batter to coat.
Fry the sausages in batches of two or three at a time, turning them halfway through cooking, for about 5 minutes or until the batter is golden brown. Remove and place on paper towels to drain.
Repeat the process with the remaining sausages. Serve with the dill pickle mustard sauce.

Assembly

Cut the end of the corn dog at a right angle so it can be served upright.
Place the melting pogos on a serving board, in pairs.
Garnish the dill pickle mustard sauce with a sprig of fresh dill for decoration and serve it in a bowl with a small spoon.

Notes

•It’s essential to let the melting pogos rest for a few minutes before serving, as the William Swiss sausage contains a significant amount of Emmental cheese that gets very hot during cooking.
These pogos can be reheated in the oven at 205 °C (400 °F) for about twelve minutes, but they will lose some of their crispiness.

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