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I originally wanted to do this as a regular corn dog, but Chanie had the brilliant and crazy idea of doing a latke coating. The result was unreal! Drizzle with mustard for the authentic corn-dog feel or with some sweet chili sauce for an updated twist.
2 (7-oz./200-g.) packages Pelleh duck sausage
oil, for frying
8 russet potatoes
2 eggs
1 tablespoon salt
Pat the sausages dry with paper towels and slice each one in half. Set aside.
Heat about four inches of oil in a pot to 350 degrees Fahrenheit (180 degrees Celsius).
Meanwhile, peel the potatoes and grate finely.
Add eggs and salt.
Use your hands to press the potato mixture onto each sausage half, squeezing out excess moisture as you do.
Fry each sausage until golden, about 10 minutes, then remove to drain on paper towels. Insert skewers before serving.
Photography: Moishe Wulliger Food Styling: Renee Muller
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