Knackwurst pogo, with honey mustard and sauerkraut
Delicious Knackwurst lollypop pub recipe. Perfect for a hockey or football game!
IngredientsRecipe for 4 persons
Preparation time: 30.00 min
Preheat your friteuse at 375.00 °F
- Pogo dough
Mix the dry ingredients and pass it through a tamis.
Put all the dry ingredients in a ball, make a hole in the middle, put the liquid ingredients in the middle and mix gently until everything is smooth.
Let it rest in the fridge for one hour.
Put the sausages for 5 minutes in hot but not boiling water. Strain then cut them in half in the middle, stick the skewers in the sausages and lastly, dip the sausage in the dough.
Deepfry them gently until you get a nice coloration then off on a plate or a tray covered with a tower to absorb the exceeding fat.
In a pot, sweat the garlic slowly, add half of the sauerkraut, half of the juniper, of the bay leaves, salt and pepper, add the rest of the sauerkraut and repeat the operation. Add the white wine, cover and cook it on medium heat for at least 2 hours at very low heat.
In a small plate, put a little bit of sauerkraut the pogo on the top and serve with the sauces.
The batter is everything. It needs to be the main star of the show. Make some tests prior to when you will be deepfrying to make sure you are 100% correct with its texture and taste.