Cheese and beer pogos

Name: Cheese and beer pogos
Prep time: 25 min
Cook time: 20 min
Yield: 12 pogos
Cuisine: Québécoise
Ingredients: 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

Preparation 25 min
Cooking 20 min
Servings 12 pogos
Freezing Absolutely

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Ingrédients

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

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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!