A POGO is a sausage covered in batter and then fried. Pogos (or cornsdogs) were invented by Germans in Texas in the 1920's. Pogos are as good as they are surprising, you can eat them as a treat during a cocktail-dinner, served alongside other easily held finger foods (my guests loved them). The regular version of pogos uses hotdogs, but I prefer quality smoked sausage and some additional flavours such as herbs, spices and cheeses. Try them… :)



8 pogos


  • 400 grams smoked sausages (4 large cut in half or 8 small)
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup grated parmesan
  • 1/8 cup chopped fresh coriander
  • 1/4 tsp dried coriander seeds
  • 2 teaspoons baking powder
  • 1/2 tsp salt and freshly ground black pepper, to taste
  • 1/2 cup milk
  • 1 egg
  • vegetable oil for frying (2-3 cups)


  • fry up sausages in oil and pat dry
  • combine dry ingredients (flour, cornmeal, parmesan, coriander seeds, salt, pepper baking powder) and mix
  • beat egg with milk and fresh chopped coriander, add to dry ingredients and mix well
  • thread sausages onto wooden skewers
  • heat frying oil in a casserole until very hot
  • dip sausages individually in batter and cover well then fry in hot oil in small batches and cook for 2-3 minutes until golden and crispy
  • place on paper towels to absorb excess oil and serve with a variety of sauces (ketchup, mayonnaise, mustard)