A few years back I was making a lot of French garlic sausage because I had never had it and it just seemed like an interesting thing to do. Well, as would be expected I wound up with a lot of it in my quest for finding a great recipe. One night my wife said she wanted corn dogs. We love our corn dogs but had no hot dogs. Out came the garlic sausage and we dubbed them French Poodles. The garlic sausage has long disappeared and what we switched to is ring bologna and, to tell you the truth, we like it so much better. What is great about these is the meat to crust ratio is much better than the traditional corn dog. I like to serve them with Sauce American, mustard and waffle fries, seems wrong to call them garfrettes in this instance. Seems I use the Ad Hoc seasoned flour for about everything these days. An approximation would be 1 cup of flour, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cayanne, salt and fresh ground black pepper. - thirschfeld

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