Boerewors Corn Dogs

  1.  Heat a large frying pan over a low to medium heat and cook the boerewors for 8 to 10 minutes on each side turning 3 to 5 times until the meat is cooked through and is still juicy.
  2. In the meantime, sieve the flour, maize meal, sugar, salt and pepper into a medium size bowl.
  3. Stir in the eggs and milk until well combined. Set aside until needed.
  4. Allow the boerewors to rest for 2 minutes before equally dividing it into 8 pieces.
  5. Thread the boerewors pieces onto skewers.
  6. Heat enough oil in a saucepan to deep-fry the entire length of the boerewors skewers.
  7. Roll each boerewors skewer in batter until well coated and fry in batches until golden brown. Cooking time will depend on the temperature of the oil.
  8. Place on paper towels to drain the excess oil and serve with suggested dipping sauces or sauces of your choice.


  • 600g pack of Karan Beef boerewors
  • Olive oil, for frying
  • Vegetable oil, for deep frying
  • Tomato sauce, for serving
  • Fruit chutney, for serving
  • Mustard of your choice, for serving

Corn dog batter:

  • 1 cup self-raising flour
  • 1 cup pap maize meal
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 egg
  • 1 cup milk
General Info
Prep: 5 min
Cooking: 20 min
Ready In: 25 min
Servings: 4 - 6 people
Tips & Tricks

No need to double this batter recipe if you would like more corn dogs, there is enough for extra boerewors.