Recipe
Truffle
cheddar
corndog
Ingredients
- Macphie Cheddar Cheese Sauce
- Sausage
- 190g cornmeal
- 190g plain flour
- 2 tsp baking powder
- 2 tsp sugar
- 2 tsp salt
- 4 eggs
- 300ml milk
- Truffle Paste
Method
Make the batter by combining the cornmeal, flour, baking powder, sugar and salt, adding the eggs and milk and mixing to a smooth paste.
Heat your fryer to 170°C, dust the sausage lightly in flour and shake off the excess, place into the corn batter to coat and deep fry for 5-6 minutes until golden brown and cooked through.
Mix the Macphie Cheddar Cheese Sauce with truffle paste to taste and place into a piping bag or bottle.
Drizzle over the corn dog and garnish with chives, crispy onions and grated parmesan.
