Preview

Knackwurst pogo, with honey mustard and sauerkraut

TAPAS, Salted

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

Note

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.

Ingredients

Recipe for 4 persons

Pogo batter

1 Unit(s)

Egg

1 Unit(s)

Egg yolk

200 Gr

Flour

210 Gr

Polenta

110 Gr

Sugar

1.50 Tsp

Baking powder

500 Ml

Milk

1 Pinch(es)

Salt

15 Ml

Vegetable oil

Pogo

6 Unit(s)

Knackwrst

Sauces

150 Ml

Tartar sauce maille

180 Ml

Honey mustard maille

Sauerkraut

600 Gr

Sauerkraut

30 Ml

Juniper berries

6 Clove(s)

Garlic

6 Leaf(ves)

Bay leaf

200 Ml

White wine

Preparation time: 30 min

Preheat your friteuse at 375 °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.

Cooking schedule