Beyond Shiraz in South Australia with Dagwood Dogs, Rissoles, and a Limestone Coast Cabernet Sauvignon #WorldWineTravel
- Allison on AdVINEtures pours The Great Australian Red Wine: Cabernet-Shiraz.
- Camilla goes Beyond Shiraz in South Australia with Dagwood Dogs, Rissoles, and a Limestone Coast Cabernet Sauvignon on Culinary Adventures with Camilla.
- Cindy has Powerful, Prestigious Barossa Valley Shiraz on Grape Experiences.
- Jeff brings Riverland Surprises in South Australia on Food Wine Click!
- Linda offers Barossa Shiraz from ‘All the Land Around’ on My Full Wine Glass.
- Nicole will be Splurging with Penfold's Bin 389 and Oxtail Stew on Somm's Table.
- Robin suggests South Australia – Cabernet from Coonawarra & Fortified Shiraz from McClaren Vale on Crushed Grape Chronicles.
- Susannah shares Barossa Valley Memories on Avvinare.
- Terri has Penfold's Koonunga Hill Shiraz Cabernet and Busy Day Soup on Our Good Life.
- Wendy is Visiting South Australia; Home to one of Australia's Oldest Wineries on A Day in the Life on the Farm.
- And host Gwendolyn on Wine Predator, has Celebrate Family Fun with Eight at the Gate: 2 Shiraz with Pie Floaters.
- 8 hot dogs
- 8 sticks
- Peanut oil, canola oil, or vegetable oil for frying
- Ketchup and mustard to serve
- 1-1/2 cups yellow corn meal, fine
- 1-1/4 cups flour
- 1 Tablespoon organic granulated sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1-3/4 cups buttermilk
- 1 large egg
- 1 Tablespoon olive oil or vegetable oil
- 1 Tablespoon raw honey or maple syrup
Pour 2 to 3 inches of oil into a large pot or Dutch oven. Heat to 350 degrees Fahrenheit over medium heat. Pat the hot dogs dry with paper towels and insert sticks into them.
Whisk dry ingredients together, then combine wet ingredients separately. Then combine all of that to form a thick batter.
Pro tip: pour the batter into a jar or glass that is tall enough to dip the entire hot dog into it. Lower the corndog straight down into batter and give it a little twirl as you pull it out to fully coat the hot dogs. Let excess drip off.
Hold corn dog at an angle in the hot oil for 5-7 seconds to let it seal before dropping it into oil. This keep the batter adhered to the dog and from sticking to the bottom of the pot.
- 1 pound ground beef
- 1 onion, finely chopped
- 1 cup bread crumbs
- ½ teaspoon dried herbs (I used and Italian seasoning)
- 1 Tablespoon fresh parsley, chopped
- 1 egg, beaten
- Also needed: baking sheet, parchment paper
Preheat oven to 375 degrees Fahrenheit. Mix all the ingredients together in a medium mixing bowl. Shape into balls and elongate slightly. Rissoles should be about 2 inches long for a main dish or smaller as appetizers. Place rissoles on a parchment paper-lined baking sheet. Bake for 30 to 35 minutes until the rissoles are first to the touch. Serve with ketchup.