I love chourico! A lot of South Africans grow up eating biltong, we Portuguese grow up and eat chourico. It’s an ingredient I am bound to have in my fridge ALL THE TIME! Now … the amount of dishes I use it for are endless, it carries such strong flavor, that even just a little bit of it can deliver a huge impact. I did think a little out the box for this one though …
I always hear/see Americans (maybe I watch too many movies) talking about corn dogs! So i thought, lets try out this corn dog concept but use chourico, a real sausage! Haha …
WHAT YOU NEED
1 cup cake flour
1 cup Polenta
3 Tbsp granulated sugar
1 tsp baking powder
1 tsp salt
1/2 tsp. Bicarbonate of soda
1/4 tsp. smoked paprika
1 c. buttermilk
2 large eggs
Salt and pepper to season
2 x 220g chorizo, cut into bite sized pieces
Oil to deep fry
Condiments and pickles to serve
WHAT TO DO
In a large bowl, combine the flour, polenta, sugar, baking powder, salt, bicarbonate of soda, smoked paprika, buttermilk and eggs to prepare the batter.
Preheat oil in a dep fryer or pot, dip the chorizo into the batter and deep fry until the batter is crispy and golden brown.
Serve with skewers, condiments, and pickles.
NOTE:Corn dog batter greatly benefits from sitting for a few minutes before coating the hot dogs. It will thicken as it sits, which will help coat the hot dog as thoroughly as possible. For best results, make the batter first, then allow it to sit while you heat your oil. Dipping the hot dog into the batter right before frying works best.