Our recipe for Roma Corn dog with our Jumbo sausage is the meal if you want to please your friends or treat your children. Let yourself be tempted by this simple and gourmet recipe.
Sliced bread (one slice per corndog or two if the sausages are thick)
Sweet jumbo sausage or Toulouse
Topping/sauce of your choice
Cook your sausages in boiling water.
Cut your slices of bread to remove the edges. Then flatten them to obtain thin slices.
Add beaten egg on the ends.
Cut the sausages to have a shorter length than your slices of bread. And place the sausages on the slices.
Add the cheese and roll to get a cylinder. Make sure everything is tightly closed.
In a plate pour the breading. In another, place two beaten eggs.
Place your roller in the beaten egg so that it is fully covered and then perform the same operation in the panko breading.
Fry your corndogs to the desired color.
You can then accompany everything with the toppings of your choice.
Perform the breading/egg operation a second time if you want to obtain a thick breading.