It’s been a while since I’ve deep fried anything so I figured why not throw an Italian sausage on a stick, wrap in in spaghetti, batter it with Italian style breadcrumbs and drop it into some 375° oil. Yep, it’s a Deep Fried Spaghetti Dog on-a-stick!
Want to make your own? It’s super simple. Just grill up some Italian sausages, let them cool for a few minutes, shove a stick through them, wrap each one in cooked spaghetti, sprinkle some flour over them, dunk them in egg wash and then roll them around in Italian style breadcrumbs. After that it’s just a matter of dropping them in your deep fryer for 45 seconds or so or until they turn golden brown. Once they’re done just dip them in some marinara sauce and enjoy!
Seriously, these things were delicious! The only thing that could have possibly made the Deep Fried Spaghetti Dog any better would have been if I’d wrapped some mozzarella cheese around the Italian sausage as well like I did with the spaghetti noodles. Mmmmm… Cheesy Deep Fried Spaghetti Dogs….
ChristinaAugust 11, 2014 at 9:10 am (9 years ago)
Now that is something that should be at the WI state fair 🙂
AmandaAugust 12, 2014 at 1:33 am (9 years ago)
…I need to buy a deep fryer.
BoAugust 18, 2014 at 10:05 am (9 years ago)
In my family (from the Chicago environs and Wisconsin) ketchup on a hot dog is grounds for being disinherited. So while I can see the natural impulse to use a tomato sauce on spaghetti, I am troubled by the “tomato sauce on hot dog” combo. Just sayin’
Nick ChipmanAugust 18, 2014 at 10:07 am (9 years ago)
I used an Italian sausage and not an actual hot dog if that makes things any better, but being from Wisconsin myself I’m quite aware of how people from Chicago freak out over the thought of ketchup on a hot dog. Honestly though, I love ketchup on my hot dogs.
benamoreAugust 24, 2014 at 7:26 am (9 years ago)
In my opinion Italian sausages are better than hot dogs. I don’t like hot dogs but I like gourmet sausages.
BonniesueSeptember 9, 2014 at 3:16 pm (9 years ago)
not mozzarella, a slice of smoked provolone, then spaghetti, etc…
ChaseSeptember 13, 2014 at 5:12 pm (9 years ago)
How are you able to keep the spaghetti wrapped around your meat?
Nick ChipmanSeptember 15, 2014 at 7:04 am (9 years ago)
The first few spaghetti noodles didn’t stick together super well, but the longer they’re sitting in the strainer the stickier and stickier they get, so as long as you don’t start wrapping the sausage immediately when the noodles are done they should stick fairly well.