Bite-Sized Mini Hot Dogs

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

These bite-sized hot dogs are prepared by coating parboiled Vienna sausages in a thick pancake batter and breadcrumbs, then frying them to a golden brown.

Pre-treating the sausages in boiling water for thirty seconds removes surface fats and impurities, allowing the batter to adhere tightly without slipping. The contrast between the sweet pancake mix and the salty sausages defines the flavor profile. Pressing the breadcrumbs firmly onto the wet batter by hand before frying establishes a distinct double-crisp outer crust that encases the tender interior. Frying the skewered sausages in oil heated to 170 degrees Celsius while continuously rotating them ensures a uniformly round shape and even coloring. The finished hot dogs are drained on paper towels and served warm with ketchup and mustard on the side as a simple snack.

Ingredients

servings

IngredientAmountUnit

Vienna sausages20 개개

Pancake mix200 gg

Milk100 mlml

Egg1 개개

Breadcrumbs1 컵컵

Cooking oil500 mlml

Ketchup2 큰술큰술

Mustard1 큰술큰술

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Blanch all 20 Vienna sausages in boiling water for 30 seconds to clean the surface and help the batter adhere.

Drain thoroughly and pat completely dry with paper towels.
2

Prep

Combine 200g pancake mix, 100ml milk, and 1 egg in a bowl to make a thick batter.

The right consistency drips slowly off a spoon - too thin and it slides off the sausage in the oil.
3

Step

Insert a toothpick or short skewer into each sausage.

Dip each sausage into the batter, rotating slowly to build an even, thick coating. Move slowly to avoid air bubbles.
4

Heat

Press breadcrumbs firmly onto the battered sausages by hand.

The crumbs need to be pressed in, not just dusted on, to stay attached during frying and create a proper crispy texture.
5

Control

Heat oil to 170C - when a wooden chopstick shows immediate bubbles, add the hot dogs.

Fry over medium-low heat for 2 to 3 minutes, rolling them to ensure even golden-brown coloring all around.
6

Finish

Rest on paper towels for 1 minute to drain excess oil.

Serve immediately while hot with 2 tbsp ketchup and 1 tbsp mustard on the side.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Salty Vienna sausages are dipped in a sweet hotcake batter and fried into bite-sized mini hot dogs.
Finish cue: Fry over medium-low heat for 2 to 3 minutes, rolling them to ensure even golden-brown coloring all around.
Avoid this: Move slowly to avoid air bubbles.