Cooking: 8 min
375 ml (1½ c) polenta
375 ml (1½ c) cake flour
5 ml (1 t) baking powder
2 ml (½ t) bicarbonate of soda
10 ml (2 t) brown sugar
salt and freshly ground black pepper
1 ml (¼ t) cayenne pepper
375 ml (1½ c) buttermilk
8 wooden skewers
8 smoked cheese Russians
- Combine the polenta, flour, baking powder, bicarbonate of soda, sugar, salt, black pepper and cayenne pepper.
- In another bowl combine the eggs and buttermilk and beat until well blended. Mix the buttermilk mixture into the flour mixture to make a thick batter.
- Push a wooden skewer firmly into each Russian then roll them in flour to make the batter stick better. Dip the sausages upside down into the batter.
- Let the excess drip off. Slowly add the sausages to the hot oil in small batches until the batter is golden and cooked through.