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Pogos indiens

Indian Pogos

Recipe in collaboration with Esther Samson 

Preparation time: 15 minutes

Cooking time: 10 minutes

Yield: 6 pogos


As a snack or main course, pogos are fun to eat and can be enjoyed by people of all ages! Here's a homemade recipe with a twist of Indian-inspired spices. You'll notice how Jakarta Masala sauce, from the Accent Sauce Collection will make you say goodbye to ketchup and mustard.

Who knows? Maybe this sauce will become your new favourite!



  • 6 wooden sticks
  • 6 hot dogs or merguez sausages, as desired
  • 120 ml (2/4 cup) unbleached all-purpose white flour
  • 180 ml (3/4 cup) fine cornmeal
  • 30 ml (2 tablespoons) sugar
  • 10 ml (2 teaspoons) baking powder
  • A pinch of salt
  • 5 ml (1 teaspoon) coriander seed powder (optional)
  • 3 ml (1/2 teaspoon) cumin powder (optional)
  • 1 ml (1/4 teaspoon) cinnamon (optional)
  • 180 ml (3/4 cup) milk
  • 1 egg
  • Maison Orphée's Jakarta Masala Accent Sauce
  • A few fresh coriander leaves
  • Maison Orphée's Sunflower oil for cooking, Grapeseed Oil, Avocado Oil or commercially refined vegetable oil for frying
Pogos indiens


  1. Combine flour, cornmeal, sugar, baking powder, and salt in a bowl. Add spices, if desired. In another bowl, whisk milk and egg together.
  2. Add the dry ingredients to the liquid ingredients and mix well.
  3. Insert wooden sticks into sausages. Heat a deep pan filled with vegetable oil of your choice to 350°F (180°C).
  4. To help coat hot dogs or sausages, pour some of the mixture into a glass or tall container. Dip the sausage on a stick into the mixture. Repeat for each sausage.
  5. Once the oil is hot, add the hot dogs or sausages coated with the mixture. Cook for 5-6 minutes. Remove and place on paper towels.
  6. Place the pogos on a large platter and garnish with Jakarta Masala Accent Sauce and coriander leaves. Alternatively, serve the sauce in a separate bowl for dipping the pogos.

Enjoy your pogos with pickels, nuts or a small crunchy salad for a more complete tasting experience!


Crédits photo : Pub Photo

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