Waffle dog

A thick batter cooked around a skewered sausage in a mould, not dipped and deep-fried.

Egg. Not vegetarian — contains hot dog, whose meat the source does not name.

Ingredients

• 6 hot dogs
• 200 g plain flour
• 80 g fine cornmeal
• 50 g caster sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 250 ml milk
• 1 egg
• 40 g butter, melted
• 6 wooden skewers

Method

1. THIS IS BAKED IN A MOULD, NOT DEEP-FRIED. That is the difference from a corn dog: the batter sets against hot metal and comes out with ridges and a dry crust rather than a fried shell.
2. Pat the hot dogs completely dry and push a skewer up the length of each, leaving a handle.
3. Whisk the dry ingredients, then the milk, egg and melted butter, to a batter about as thick as a dropping consistency. It must be thick enough to CLING -- a thin batter runs off and bakes as a separate biscuit.
4. Heat a waffle-dog mould or a deep waffle iron well, and grease it.
5. Spoon batter into each well to a third, lay a skewered sausage in, then cover it with more batter so none shows.
6. Close and cook 5 to 6 minutes, until it releases easily and is deep gold. OPENING IT EARLY TEARS THE CRUST OFF, so leave it alone until the steam slows.
7. Eat hot, with ketchup or banana ketchup.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes