Corn Dogs with Tangy Sauce

Serves 6


  • Sauce:
    • 125ml (½ cup) tomato sauce
    • 30ml (2 tbsp) wholegrain mustard
    • 30ml (2 tbsp) finely chopped gherkins
  • Corn Dogs:
    • 12 viennas or frankfurters, halved (optional)
    • 120g (1 cup) polenta or mielie meal
    • 70g (½ cup) self-raising flour, sifted
    • 15-30ml (1-2 tbsp) sugar
    • 50g (½ cup) grated cheddar cheese
    • 125ml ( cup) milk
    • 2 extra-large eggs, lightly beaten
    • 60g butter, melted
    • Oil, for deep-frying


  1. Combine all the sauce ingredients and set aside.
  2. Push a wooden skewer into each sausage.
  3. Combine the polenta, flour, sugar and cheese in a bowl, making a well in the centre.
  4. In a jug, mix together the milk, eggs and butter and pour into the centre of the dry ingredients, stirring until you have a smooth batter.
  5. Dip the sausages in the batter to coat and deep-fry in hot oil for 2 minutes or until brown.
  6. Drain on paper towel and serve with the sauce.