Gamja Hotdog: Korean Potato-Crusted Sausage Corn Dogs (4)

Mix water, sugar and yeast, then add flour and salt to form a sticky dough.

Cover and rise about one hour until doubled.

Cut potatoes into about 6 mm cubes, rinse, blanch in boiling water 2 minutes, cool and dry thoroughly, then toss with 2 tbsp flour.

Dry and skewer each cooked sausage. Wrap in dough, press on the potato cubes and roll in breadcrumbs.

Fry one at a time in deep oil at about 160–165°C as in the source for roughly 6–7 minutes, until golden and hot through. Do not overfill the pot.

Drain, cool briefly and serve with optional ketchup and mustard.