Cheese and beer pogos
- Preparation 25 min
- Cooking 20 min
- Servings 12 pogos
- Freezing Absolutely
Ads
If you thought pogos couldn’t get any more gourmet, think again. Imagine a crisp, golden pastry infused with a nice cold beer 🍺, coating a juicy sausage and a melting heart of dripping cheese 🧀… Yes, that’s exactly what you’re in for with these comforting and utterly decadent cheese and beer pogos!
Forget the store-bought frozen versions, here we’re talking homemade, with ingredients that make all the difference. The beer brings a light, airy texture to the dough while adding irresistible depth of flavor. And the cheese? It transforms every bite into a true gourmet pleasure. 🫠 For even more crunch, a touch of panko breadcrumbs can add an unrivalled “crunch” effect.
Perfect for a night out with friends, a field hockey game or simply to satisfy a craving for comfort food, these homemade cheese and beer pogos are the ideal snack to enjoy with a good mustard sauce or spicy ketchup. And if you’re looking for the perfect pairing, opt for a fresh Quebec lager or a lightly hopped IPA to balance out the richness of the cheese.
Ads
Ads
Tips and tricks for even more decadent homemade cheese and beer pogos! 🍺🧀🌭
✅ Beer choice: Opt for a light lager for an airier paste, or an IPA for a fuller-bodied touch. Avoid beers that are too sweet or too dark, which will weigh down the batter.
✅ Extra crunch: For an even crunchier texture, add a thin layer of panko breadcrumbs around the dough before frying. A little detail that makes all the difference!
✅ Perfect frying: Heat the oil to 180°C (350°F) and keep a close eye on the cooking process. Too hot and the dough will brown too quickly without cooking the inside; too low and it will absorb too much oil and be heavy.
✅ Quality sausages: For optimum taste, opt for artisanal sausages or smoked sausages for an even more gourmet touch.
✅ Explosive accompaniments: Serve your pogos with spicy mustard, homemade ketchup or honey-mustard sauce. A touch of sriracha or spicy mayo will make it even more addictive!
🛑 Preserving and freezing
❌ Freezing is possible but less recommended, as the dough may soften after thawing. These pogos are best enjoyed fresh and crisp!
🔥 Make-ahead: You can prepare the dough in advance and keep it in the fridge for up to 24 hours. Soak and fry just before serving for maximum crispness!
With these tips, your homemade cheese and beer pogos will steal the show at any Saturday night feast! 🍻😋
Ads
Ads
Cheese and beer pogos
- 12 cheese hot dogs
- 12 small wooden sticks
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp. brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup 3.25% milk + 1 tbsp. lemon juice
- 1/4 cup St-Ambroise IPA Brut
- 1 egg
- 2 tbsp. honey
- Vegetable oil for cooking
Ads
Preparation
- Preheat fryer to 375°F.
- Prick hot dogs with wooden sticks and dry well with paper towels. Set aside.
- In a large bowl, add cornmeal, flour, brown sugar, baking powder and salt. Mix and set aside.
- In a bowl, add milk, beer, egg and honey and whisk to combine.
- Add the wet ingredients to the dry ingredients and whisk until smooth. Immediately pour into a tall, thin glass. (If you wait, the baking powder will kick in and thicken the batter. Adjust consistency by adding a little milk if necessary because we want it think almost like pancake batter).
- Dip sausages in batter up to the wooden stick and shake off excess. Place gently in hot oil and cook for 3 to 4 minutes, or until golden brown on all sides. Turn if necessary and cook a small amount at a time.
- Remove from fryer and place on paper towel for a few minutes to remove oil. Place on a rack and set aside in the oven at 200°F until serving. Serve with ketchup and mustard!
Yes, an IPA will add a slightly bitter touch that goes well with cheese, while a russet will bring more malty notes. Avoid beers that are too sweet or too dark, which will weigh down the paste.
No ❌. Frying is essential to obtain a well-browned, crispy and light dough. Baking in an oven or air fryer won’t give the same result: the dough is likely to be dry and hard instead of fluffy on the inside and nice and crispy on the outside. For a homemade pogo worthy of the name, we get out the deep fryer and don’t look at the calories! 🔥🍻
Serve with spicy mustard, homemade ketchup or honey-mustard sauce. For a spicy twist, a spicy mayo or sriracha sauce is a must! 🔥
Ads
Ads
Ads
Ads