Choux Pastry Hot Dog Sausages: Perfectly Crispy And Quick To Prepare!

Choux Pastry Hot Dog Sausages present a refined yet approachable take on a classic comfort snack. By combining the traditional French choux pastry with the hearty flavor of sausages, this recipe achieves a simple dish.

This recipe creates a crisp exterior encasing a tender, savory core. It is ideal as a stylish appetizer, a creative side dish, or an innovative party finger food. Ready in under an hour, these are a brilliant side for burgers or a playful accompaniment to salads.

What are Choux Pastry Hot Dog Sausages?

Choux pastry is a light dough made by cooking water with butter, stirring in flour, then beating in eggs to produce a paste that puffs up. Applied to sausages and fried, it creates a hollow shell, similar in idea to a corn dog but lighter.

Choux is French, used for éclairs and profiteroles, but the technique adapts brilliantly to savory snacks like these.

Pro Tips for the Best Choux Pastry Hot Dog Sausages

• When you add flour to the boiling water and margarine, stir vigorously until the mixture forms a smooth ball and pulls away from the pot to remove excess moisture. Cool slightly before adding eggs to avoid scrambling.
• Only stop mixing the flour with egg when the dough is glossy and drops slowly from a spoon. That is, it is pipeable but not runny.
• Use a piping bag to get the neatest coating. You can also use a spoon, but this will lead to a rustic look.

Frequently Asked Questions

What kind of sausages work best?

Plain pork, beef mini hot dogs, or frankfurters work well. Choose sausages that are firm and not too fatty so they hold on skewers and withstand frying. Pre-cooked sausages are also fine.

Why did my choux collapse or go soggy?

Possible causes might include that the choux was undercooked or that it is too wet. Another reason is that maybe the oil temperature was low, so the pastry soaked up oil. Even overcrowding during frying will drop the oil temp and make it soggy.

Can I make the batter ahead of time?

You can prepare the choux paste and store it in the fridge for up to 24 hours. Bring to room temperature and beat briefly before piping. Don’t assemble the sausages too far in advance because the pastry is best fried fresh.

How do I reheat leftovers?

Reheat in a preheated oven at 180°C (350°F) for 8-10 minutes to restore crispness. Avoid microwaving if you don't want it soggy.

How to Store Choux Pastry Hot Dog Sausages

You can store fried sausages for 2 days in the fridge. For the best texture, avoid storing at room temperature for long periods, as moisture will soften the pastry.

How to Make Choux Pastry Hot Dog Sausages

In a pot, heat water and margarine until the margarine melts. Add flour and stir until the mixture forms a smooth ball, and let the dough cool.

Mix in 4 eggs until incorporated.

Set up your piping bag and fill it with the paste.

Insert skewers through each sausage.

Smear a little oil on a piece of textured cloth and pipe the paste onto each skewered sausage, turning as you go to create a continuous coating.

Gently press the coated sausage onto the oiled textured cloth so the dough picks up the fabric’s texture, and wrap lightly to see the pattern transferred.

Fry, turning occasionally, until the choux is puffed and golden.