Pogo Dough Recipe

1 cup Cuisine Soleil all-purpose protein flour

1/4 cup corn flour

5 ml baking powder

5 ml salt

15 ml sugar

2.5 ml chili powder

2.5 ml onion powder

10 ml paprika powder

2 eggs

30 ml oil

1 cup lactose-free milk ( + 1/2 cup milk - see note in the preparation of the dough )

1. Mix together the protein all-purpose flour, corn flour, baking powder, salt, sugar, chili powder, onion powder, and paprika powder. Set aside.

2. Whisk together the eggs, oil and milk.

3. Mix together the dry and liquid ingredients until you have a smooth dough.

Note: It is possible that the mixture will thicken so you can add the extra 1/2 cup of milk as you go to keep the batter not too thick.

 

1. Heat the fryer or oil to a minimum. The oil should not boil when you place your coated sausages in it.

2. Pat the sausages dry well so that the dough adheres well.

3. Insert a stick into each sausage.

4. Generously coat the sausage in the dough while turning it on itself so that it is evenly all around.

5. Now place it in the oil without dropping it immediately. Rotate it to make sure the dough has fried around its entire circumference. Afterwards you can drop it.

6. Cook for 5-6 minutes and turn halfway through.

7. Repeat steps 4 through 6 for each sausage.

8. Let cool slightly before eating.

 

You can cut your sausages in 2 to make smaller pogos. It will also be safer for step 5 of the pogo preparation.