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POGO APPETIZER WITH HOME-MADE APPLE CARAWAY MUSTARD
POGO APPETIZER WITH HOME-MADE APPLE CARAWAY MUSTARD POGO APPETIZER WITH HOME-MADE APPLE CARAWAY MUSTARD
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POGO APPETIZER WITH HOME-MADE APPLE CARAWAY MUSTARD

Filed under: Appetizers, Collation, Entertaining, Game night, Kids-approved, Side dish



preparation time

00:25 25min


Cooking time

00:05 5min



This delicious recipe was created with passion in collaboration with dinettemagazine.com

ingredients

Pogo :

  • 1 egg, beaten
  • 315 ml (1 1/4 cups) fine cornmeal
  • 5 ml (1 teaspoon) salt
  • 8 European sausages Merguez, cut in thirds
  • 10 ml (2 teaspoon) baking powder
  • 375 ml (1 1/2 cups) milk
  • 190 ml (3/4 cup) flour, plus a little more to coat sausages
  • 24 wooden sticks
  • 10 ml (2 teaspoon) sugar

Mustard :

  • 2 1/2 ml (1/2 teaspoon) salt
  • 45 ml (3 tablespoon) applesauce
  • 5 ml (1 teaspoon) ground tumeric
  • 10 ml (2 teaspoon) caraway seeds
  • 65 ml (1/4 cup) mustard seeds, soaked in water overnight
  • 30 ml (2 tablespoon) olive oil
  • 45 ml (3 tablespoon) natural apple juice
  • 85 ml (1/3 cup) cider vinegar

MUSTARD

  • 65 ml (¼ cup) mustard seed, soaked in water overnight
  • 85 ml (1/3 cup) cider vinegar
  • 30 ml (2 tablespoons) olive oil
  • 10 ml (2 teaspoons) honey
  • 2.5 ml (½ teaspoon) salt
  • 5 ml (1 teaspoon) ground turmeric
  • 10 ml (2 teaspoons) caraway seed
  • 45 ml (3 tablespoons) applesauce
  • 45 ml (3 tablespoons) natural apple juice

POGO

  • Oil for frying
  • 315 ml (1¼ cups) fine cornmeal
  • 190 ml (¾ cup) flour, plus a little more to coat sausages
  • 5 ml (1 teaspoon) salt
  • 10 ml (2 teaspoons) sugar
  • 10 ml (2 teaspoons) baking powder
  • 1 egg, beaten
  • 375 ml (1½ cups) milk
  • 8 Olymel merguez sausages (or another kind if preferred), cut in thirds
  • 24 wooden sticks

instructions

  1. Prepare mustard. Drain mustard seed, place in bowl of food processor with remaining ingredients. Process until mixture is smooth. Set aside, chilled.
  2. Preheat oil in deep fryer to 190°C (375°F).
  3. In a large bowl, mix cornmeal, flour, salt, sugar and baking powder. Add egg and milk, whisk until mixture is smooth.
  4. Place each piece of sausage on a wooden stick. Pour a little flour onto a plate, coat sausages and shake to remove excess coating. Dip in batter, then fry in hot oil for 4 to 5 minutes, until batter is golden and sausage is cooked through. Drain on paper towel and serve with mustard.