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Banderillas or sausage skewers. Corn dogs

Banderillas or sausage skewers. Corn dogs


  • Easy
  • 30 minutes
  • For 4 people
  • 2.2 € / person
  • 308kcal per 100g.

How to make some sausage skewers or banderillas. Corn Dogs.

These sausage skewers, also called corn dogs , meet all the requirements to become one of the favorite recipes of the little ones of the house . They are a fun snack , easy to prepare and eat and of course, it is delicious.

Skewers are a way of preparing foods that allow us to prepare almost infinite combinations, just thread the ingredients with the toothpick one after another and pass them on the plate and then suck your fingers.

Can make them with fish , beef pork or chicken , vegetables , seafood … Variants never end!

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In this recipe we are going to join two irresistible elements for the smallest of the house: sausages and a spongy batter or orly dough that will make them leave nothing on the plate.

In addition, they can help us in the kitchen – except for the part of frying the skewers that we have to do ourselves to avoid scares with the hot oil – as if they were real chefs. There are few recipes that are so fun and easy . Let’s get down to business?

Preparation of the banderillas and the orly dough to coat the sausages

  1. We cut the sausages in half, we make sure that they will be able to completely submerge in the casserole in which we are going to fry them and if not, we make them a little shorter.
  2. Cut the cheese into fingers and round the edges with the help of the knife, so that they are the same size as the sausages.
  3. We take a bowl and add the flour, 1 teaspoon of salt, a pinch of ground pepper and another of baking soda. We mix all the ingredients with the help of a manual rod.
  4. Add the egg and stir.
  5. Now comes the most delicate part: we are pouring the sparkling water little by little without stopping stirring, until we get a uniform and slightly thick mixture.
  6. In the glass of a blender, put the jalapeños and part of the marinade. Add a pinch of salt and chop until you have a uniform sauce.

Frying and final presentation of sausage skewers

  1. We spread flour on a plate and put a deep saucepan filled with oil on the fire.
  2. When the oil is hot (to check it we add a teaspoon of dough and if it floats without burning the temperature is perfect), we begin to make the skewers.
  3. We flour them in the flour plate and then dip them in the dough, making sure that they are well covered.
  4. We let them release the excess dough holding them upside down and we submerge them in the hot oil holding them on the toothpick until they are golden brown.
  5. We serve them accompanied by the jalapeño sauce and, optionally, with ketchup and mustard.

You can see all the photos of the step by step in the  recipe for skewers or sausage flags . Do not miss any detail and they will be perfect.

Tips for perfect sausage skewers

  • The key to this recipe is the consistency of the dough that we use to cover the skewers, it has to be loose enough to do it but not so much that it comes off.
  • For this it is very important to add the sparkling water little by little while stirring, and stop when we have achieved a consistency similar to that of slightly loose custard.
  • The cheese we choose is also decisive, we recommend one of the gouda type, which can withstand the heat a lot without melting, but you can try different varieties – you can also make this recipe with vegetable sausages – until you find your favorite combination.

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