Tuesday, 27 September 2016



This is the South-African take on the American corndog

50 ml olive oil
200 g onion, finely chopped
10 ml garlic, finely chopped
20 ml oreganum, finely chopped
10 ml tomato paste
60 ml brown sugar
2x400 g tinned tomatoes
10 ml red wine vinegar
5 ml salt

300 g thin boerewors sausage
15 ml olive oil
660 ml cake flour
250 ml polenta
15 ml sugar
7.5 ml salt
5 ml baking powder
1 cup milk
2 large eggs
300 g mozzarella cheese, grated
oil, for deep-frying

For the dip, heat the oil in a pan over medium heat. Add the onion and garlic and fry for 1 minute. Stir in the oreganum, tomato paste, sugar, tomatoes, vinegar and salt. Cook for 20-25 minutes until thick. Place in a food processor and blend until smooth. Add a splash of water to thin it out, if necessary.

For the lollies, cut the boerewors into 12 equal pieces of 25g each. Skewer a piece of sausage onto each wooden sosatie stick, like you would do when making a corn dog.

Heat the oil in a large pan over medium heat. Add the skewers and fry for 2 minutes. Turn them over and cook for a further 2 minutes. Dry them with kitchen paper.

Stir the flour, polenta, sugar, salt and baking powder together. Whisk the milk and eggs together and stir this into the dry mixture. Use your hands to form it into a dough. Add more flour if it is too sticky.

Divide the dough into 12 equal pieces. Flatten a piece of dough in the palm of your hand. Add a bit of cheese and then fold this around the sausage that is on the skewer. Squeeze the dough around the sausage and roll it in your hands to smooth it out. Repeat with the rest.

Heat the oil for deep-frying to 180°C. Fry the lollies for 4-6 minutes until golden and crisp and serve with the dip on the side.

These lollies are best eaten as soon as they are made as they will still be crisp and warm. To re-heat, simply place them in a pre-heated oven at 200°C for 8-10 minutes.

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