Pigs In Blankets Corndogs

Order from Twisted London now!

SERVES

12 people people

TIME

45 mins

INGREDIENTS

  • 12 sausages
  • 12 rashers of bacon
  • 240g cornmeal
  • 150g plain flour
  • 1 tbsp baking powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 egg
  • 1 tbsp groundnut oil
  • 375ml whole milk

Honey mustard sauce:

  • 75ml mayonnaise
  • 75ml sour cream
  • 50ml American mustard
  • 1 tbsp wholegrain mustard
  • 1 tbsp hot sauce
  • 2 tbsp honey
  • 1 tsp white wine vinegar
  • 1/4 tsp salt

Up the Christmas ante and impress your guests with these tasty corndogs. What isn't improved with bacon?!

Directions

  1. Turn on the oven to 220C/425F.
  2. Wrap each sausage in 2 pieces of bacon and place on a parchment lined baking tray. Bake in the oven for 25 mins until the bacon is crisp. Leave to cool.
  3. To make the dipping sauce, combine the mayonnaise, sour cream, American mustard, wholegrain mustard, hot sauce, honey, vinegar and salt in a bowl. Set aside in the fridge.
  4. Combine the cornmeal, flour, baking powder, cayenne and salt in a bowl. Create a well in the middle and add the egg, groundnut oil and milk. Using a whisk gradually incorporate the wet ingredients into the dry ones until you have a smooth batter.
  5. Fill a large sturdy saucepan a third of the way with vegetable oil. Heat the oil to 180C/350F.
  6. Put each sausage on the end of a wooden stick. Dip each sausage stick individually in the batter, then immediately transfer to the hot oil. Fry for about 3-5 mins holding on to the end of the stick with your hand and turning it constantly, by which time the batter should be crisp and golden.
  7. Serve immediately with the dipping sauce and enjoy!