Naija Corn Dog

Dreaming of my visit to San Francisco
Taking a break from work intermittently simply  helps to clear your head, dream a bit and explore your environment and your world. On my last trip to San francisco to visit with  my daughter Atim, the owner of Afrolems I tried out Corn Dog amongst other foods I experimented with. You know how it is, when you are in a new place, something reminds you of home and so Corn Dog is one of such foods that reminded me of the streets of Lagos. I thought I saw something that looked like puff puff and I was immediately drawn to the the food stand.  I tasted and was hooked. I am wondering how come it has not found its place on our fast food stands in Nigeria, seeing that it is so easy to make and the ingredients are readily available.
I tried buying corn meal from the shops but just could not find one with the type of gritty texture I was looking for ,so I blended my corn at the neighbourhood mill and  now have three types of products from corn, the very coarse , the flour and the gritty flour which is what I used for the corn dog.
This is one food  that will be a winner with kids.But also something that can work for lovers of football seeing that we are in the  World Cup season.

Recipe ( Makes about 10 pieces)
Ingredients
5 Beef sausages cut into 2 each
1/2 cup All purpose Wheat flour
2/3 cup Corn meal
1 table spoon Sugar
3/4 teaspoon Baking powder
1/4 teaspoon white pepper
1/2 teaspoon Ginger
Pinch of Salt
1/4 teaspoon Baking Soda
3/4 cup evaporated Milk
1 Egg

Method
1, Cook your sausage , allow to cool and cut into two pieces each
2,  In a bowl mix all dry ingredients very well
3, Whisk  the milk and egg to blend well
4, Pour liquid into the dry ingredients and mix well. You should have a thick batter
5, Pour into a long cup and allow to stand for about 1 0 minutes
6. Stick sausages into skewers
7, Heat up the oil in a deep pot
8, Deep each sausage on the skewer into the batter , let the batter coat the sausage well
9, Fry till brown and serve with pepper sauce. When frying try the to spin each skewer round to brown the batter evenly.

Cooking tip: Do not fry all the batches  at very high temperature else the product will brown on the outside but will not cook the batter well. With each new batch allow the oil temperature to drop slightly , but also take care not to allow the temperature of oil to be so low that it soaks up in the batter.