Ingredients

  • 1 piping bag’s worth of churro batter
  • 4 hot dogs
  • Cinnamon sugar, for rolling

Steps

  1. Transfer the dough to a piping bag fitted with a star nozzle and carefully pipe around the sausages to encase them.
  2. Fry them for 2 to 3 minutes each and then roll in cinnamon sugar.