Sugar Shack Corn Dogs
Made with products from Pomerleau & Frères farm
We're passionate about promoting Quebec's maple syrup tradition and the people who keep it alive. That's why we connected with the owners of the Pomerleau & Frères farm, Andréanne and Sylvain.
They've been working tirelessly to provide fresh, quality local products ever since they took over the family farm. When Sylvain's parents, Michel Pomerleau and Louise Parent, handed over the reins, the young couple made some changes not just to their offerings, but also to the way they reach their customers.
For instance, they switched from Yorkshire-Landrace sows to Mangalitza sows, a breed of woolly pigs from Hungary that are well-suited to colder temperatures and perfect for forest breeding. Sébastien Ouimet, hunter and chef, created this fire-cooking recipe using the excellent organic meat and maple syrup from the Pomerleau & Frères farm.
4 maple sausages*
4 slices of smoked bacon*
4 medium-sized sticks (a stick similar in size to a corn dog)
1 cup (250 mL) all-purpose flour
1 cup (250 mL) milk
2 pinches of salt
Pepper to taste
4 cups (1L) crushed plain cornflakes.
Vegetable oil (sunflower, grape seed or any other oil you have on hand)
1 cup (250mL) hot maple syrup
You can get inspired by any maple product!
- Preheat the oven to 400 degrees.
- Preheat a deep fryer or a pot of vegetable oil of your choice. (We prefer grape seed or sunflower oil for their taste).
- Put the flour, salt, and pepper in a mixing bowl and stir to combine.
- Add one egg and one cup of milk to the mixing bowl and stir. Add more milk if necessary, but your mixture should be smooth and not too liquid. Otherwise, it won't stick to the pogo. Set aside
- Take the sticks and insert them into the sausages lengthwise. Wrap the raw bacon around the sausages.
- In a saucepan over high heat, brown the bacon-wrapped sausages on all sides. Once browned, place sausages in the oven for 8 to 15 minutes depending on their size.
- Once cooked, take them out of the oven and let them rest for 5 minutes on a paper towel to absorb excess grease.
- Put the crushed cornflakes in a resealable plastic bag and crush them coarsely. Put the crushed cereals on a plate and set aside.
- Once the oil is at the right temperature, take the corn dogs and dip them into the pancake batter so that they are completely coated. Then, roll the coated corn dogs into the plate containing the crushed cornflakes until they are fully covered. Dip them into the oil until they are golden brown.
- Remove the corn dogs from the oil and place them on a paper towel. Let them rest and enjoy covered with Pomerleau & Frères farm maple syrup.