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Lamb Sausage Mini Dagwood Dogs

with Quick Pickled Cucumber

Make these lamb sausage mini dagwood dogs to suit your own taste.

Like it spicy? Use our spicy lamb merguez sausage.

Prefer something a little more tame? Go for our lamb, mint & rosemary sausage.

Either way, the quick pickled cucumber is the perfect accompaniment.

Makes: 25  |  Prep Time: 15-20 mins  |  Cook Time: 20-25 mins


1kg lamb sausages (we like Merguez)
½ cup polenta (cornmeal)
1 cup plain flour
1 tsp bicarbonate soda
1 tsp baking powder
¼ cup caster sugar
1 tsp salt
1 egg
1 ½ cups buttermilk
sunflower or vegetable oil for frying
25 wooden skewers (16cm)


1 cup white wine vinegar
½ cup water
2 tbsp caster sugar
4 fresh or dried bay leaves
10 peppercorns
1 tbsp salt
250g baby cucumbers, sliced in half lengthways


To make the quick pickle, place the white wine vinegar, water, caster sugar, bay leaves, peppercorns and salt into a saucepan and bring to the boil, simmer for 2-3 mins or until reduced by a 1/3. Place the cucumbers into a bowl and pour over the hot vinegar mixture. Set aside to cool.

To make the lamb sausage dagwood dogs, remove the lamb sausages from their casings and roll the meat into 25 mini sausages (approx 40 grams each). Set aside.

Place the polenta, flour, bicarbonate soda, baking powder, sugar, salt into a bowl and stir to combine. Add in the egg, then slowly stir in enough of the buttermilk to make a smooth, thick batter.

Fill a large saucepan (or a deep fryer) to one third full with the oil and place over a medium heat to approx. 170°C (or when a piece of bread turns golden in 20 seconds).

Dip each mini sausage into the batter to coat liberally. Gently drop into the oil, 4-5 at a time, and fry for 6-7 minutes or until crisp and golden and the sausage is cooked through. Drain on paper towel.

Thread the hot dagwood dogs onto the skewers and serve immediately with tomato and mustard sauce.


Recipe and images courtesy of Alana Lowes.