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Knackwurst pogo, with honey mustard and sauerkraut

Tapas, Salted

Delicious Knackwurst lollypop pub recipe. Perfect for a hockey or football game!


Recipe for 4 persons

Pogo batter

1 Unit(s)
1 Unit(s)
Egg yolk
200 Gr
Wheat flour
210 Gr
110 Gr
1.50 Tsp
Baking powder
500 Ml
1 Pinch(es)
15 Ml
Vegetable oil


6 Unit(s)


150 Ml
Tartar sauce maille
180 Ml
Honey mustard maille


600 Gr
30 Ml
Juniper berries
6 Clove(s)
6 Leaf(ves)
Bay leaf
200 Ml
White wine

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.

  • Sausages

    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.

  • Sauerkraut

    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.

  • Plating

    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.

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