Sausage-stuffed pickle corn dog

Put the wurst in a wide shallow pan with beer and simmer gently 15 to 20 minutes, covering it if it starts to look weird.

Mix the white vinegar, water, garlic cloves, a big bunch of dill, the chili flakes and 55 g salt.

Bring it to a boil, kill the heat and let the pickle tea steep.

Cut the ends off the largest cucumbers, submerge them in the liquid and leave at room temperature 2 days or in the fridge at least a week.

Hollow out the juicy innards of the pickle without breaking the edge, checking the fit against the sausage, then work the sausage in snugly.

Bake at 300F for around 35 to 45 minutes to dehydrate the pickle's moisture.

Cool, coat in the corn dog batter and fry at 325F, ladling hot oil over the top or spinning it to keep it submerged, 3 to 4 minutes.