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Dagwood Dogs

dagwood dogs

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Dagwood Dogs
11th May, 2018

Maybe a tad controversial but from what I've been told; these are popular in Australia which has a very eclectic and vibrant street food scene with influences from around the world so it’s a tad hard to nail down an authentic Aussie snack apart from a meat pie

Frankfurters are the most common sausage used but you can also use other types. If you want a garlic kick; try a Toulouse Sausage or perhaps go for a spicy Merguez


  • oil for frying
  • 125g cornmeal or polenta
  • 125g plain flour plus 2 Tbsp extra for dusting
  • 30g caster sugar
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 egg, lightly beaten
  • 200 mls buttermilk
  • 10 sausages or frankfurters


    In a large bowl, add all the dry ingredients and make sure they're all mixed. Pour the buttermilk into a jug and crack the egg into it. Give this a good stir.

    Add the wet mix to the dry ingredients and give it a stir. You'll end up with a thick batter

    If using sausages, cook these off now until they're done. Most frankfurters are already cooked

    Thread the cooked sausages/frankfurters onto a skewer and set aside

    Using either a deep-fryer or large saucepan, get the oil to 180°C.

    In a very shallow bowl or plate, add the 2 Tbsp flour and give each sausage a dusting to help the batter stick, shake off any excess and dip into the batter to coat

    Carefully place the battered sausage into oil and cook for 4 to 5 minutes until crisp and golden all over

    Remove from the oil and place onto paper towel to drain any excess oil

    Serve with your favourite condiments