Cheraw Chronicle

Complete News World

"Snack content equals cervela content from a deep fryer": What is corndog and why would you want to taste this sausage on a stick?  |  food

“Snack content equals cervela content from a deep fryer”: What is corndog and why would you want to taste this sausage on a stick? | food

Whether it’s on TikTok or Instagram, on the streets of Antwerp, Ghent, Leuven or America: you’ve probably already seen a sausage passing by on a stick. After the regular hot dog, the “corn dog” is making its way as a new street food. But what exactly is it? Messy chef, Jill Beckman, explains and shares a recipe for making your own. “Korean versions are more amazing than the American versions.”

The corn dog owes its name to the fact that hot dogs are pricked on a stick. Cover the meat in the cornmeal mixture and fry well. A mixture of corn and sausage. It’s certainly not new, because the attentive viewer of old American soap operas has undoubtedly seen street food there before. Jill laughs: “I personally know that too from this kind of series. There it’s eaten as a typical snack during baseball games, for example.”

There is controversy about the source of this snack. Several American cities claim to be the inventor of sausage on a stick. “Actually, this street food has nothing to do with a hot dog. Only the sausage is the same. Because the sausage is fried in this case, the corndog is a lot unhealthy than the classic hot dog. To me it’s more like a snack like the cervilla you order at the chip shop.” Because it’s on a stick, there’s still something festive about it and it’s guaranteed that you can also make the kids happy with it. You can easily make little balls with TV sausage. They sometimes call this variety corn dogs in America.”

See also  Did Nico from Experience Island sound familiar to you? this is not...


quotes

In America, corndogs are a typical snack eaten during athletic competitions.

Jill Beckman

From mozzarella to french fries

By the way, the balls you see in new fast food outlets today look a lot crunchier than the original American versions and usually have a much more extensive choices of fillings. “Korean dogs in particular are very popular right now,” says Gilly. “You can see them everywhere on the streets of Seoul and thus all over South Korea. Thanks to the Korean drama series, they are also gaining popularity in the rest. In addition to sausages, Koreans also fill this “Corndog” with mozzarella, squid and even ramen noodles! The dough in these cases is not made with cornmeal, but is based on rice flour. An extra crunchy effect. The ‘gamjadog’ is finished with cubes of french fries.

DIY: That’s how it begins

Korean curries look cooler than classic American corndogs because of all of these options, although they’re also more complicated to make. “As a beginner, I prefer to choose the American version. Like this corndog is kind of messy, but that goes for anything with batter. Because the batter is so thick, it’s less chaotic To make then we say onion rings. The original recipe is made from cornmeal, which is hard to find. An easy alternative is Italian polenta. You can find it in the bigger supermarket. What you should definitely not use in a recipe is cornstarch or cornstarch, things are sure to go wrong.”


Tips from the messy chef

disparity: You can experiment with the herbs you use in the mixture. Instead of hot dog sausage, you can also choose margo sausage or chicken chibulata that has already been steamed.

tip left: If you have dough left over, you can make delicious polenta with it. Just a drizzle of oil in a muffin pan and then a spoonful of the mixture. Add some shredded cheddar cheese to the mixture, if desired. Delicious to serve with Mexican soup or chili, for example!

Read also:

From bacon to scrambled eggs and cake, you can cook it all in the microwave to save money in the kitchen. “Even crunchy bacon is an option” (+)

‘I already drank a gin before noon’: This has been on Queen Elizabeth’s royal dinner menu for years

No inspiration to fill up a lunch box? Sandra Bakari shares tips and 3 recipes for young and old: “Don’t cut out the carbs!” (+)