If you have ever craved that nostalgic fairground treat with a crispy, golden exterior and a juicy sausage at its heart, you are in for a treat with this Corn Dog Sausage Recipe. Picture biting into a perfectly fried, slightly sweet cornmeal batter wrapped around a succulent sausage – it’s a combination that’s pure happiness on a stick. This recipe brings that carnival magic right to your kitchen, using simple ingredients to create a snack that is crunchy, tender, and utterly irresistible for both kids and adults alike.
Ingredients You’ll Need
Getting started with this Corn Dog Sausage Recipe is easier than you think. Each ingredient plays a crucial role in delivering that classic texture and flavor balance, from the cornmeal’s subtle sweetness to the spices that add a gentle kick.
- 6 hot dogs or sausages: Choose your favorite type – beef, pork, or chicken – for the perfect sausage base.
- 1 cup cornmeal: The star ingredient that provides that unmistakable corn dog flavor and crunchy texture.
- 1 cup all-purpose flour: Helps bind the batter and give it that golden crust after frying.
- 1 tablespoon sugar: Adds a slight sweetness that complements the savory sausage perfectly.
- 1 tablespoon baking powder: Makes the batter light and fluffy for a delightful bite.
- 1/2 teaspoon salt: Essential for balancing the flavors and enhancing the savory notes.
- 1/4 teaspoon black pepper: Introduces a mild heat that brightens the batter.
- 1/2 teaspoon paprika (optional): Adds color and a subtle smoky depth to the batter.
- 1 large egg: Acts as a binder and adds richness to the batter.
- 1 cup buttermilk (or regular milk): Provides moisture and a slight tang that lifts the flavor.
- 1 teaspoon mustard (optional): Gives a zingy punch that complements the sausage.
- 1-2 cups vegetable oil: For deep frying to achieve that crispy golden exterior.
- Wooden skewers: Ideal for holding the sausages and turning them easily during frying.
How to Make Corn Dog Sausage Recipe
Step 1: Prepare the Sausages
Start by carefully inserting a wooden skewer into each sausage or hot dog. Leave enough of the skewer at the bottom to hold onto while frying, making sure the skewer goes in straight so your corn dogs fry evenly. This step might seem simple, but it’s the foundation for handling your corn dogs safely and neatly.
Step 2: Make the Batter
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, black pepper, and paprika. This dry mix brings together all those flavors and textures that will coat your sausages beautifully and crisp up during frying.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the egg together with the buttermilk and mustard if you’re using it. This mixture provides the moisture necessary to create a smooth, thick batter that’s perfect for sticking to your sausages.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently until you get a thick, smooth batter. If it feels too stiff to coat the sausages evenly, add a splash more milk. It should be thick enough to cling generously without dripping off too much.
Step 5: Heat the Oil
Pour your vegetable oil into a large, deep skillet or pot to a depth of about 3 to 4 inches. Heat it over medium-high until it reaches 350°F (175°C). You can test this by dropping a small bit of batter into the oil – if it sizzles and quickly rises, you’re ready to go. Proper oil temperature is key to achieving that perfect golden crust.
Step 6: Coat the Sausages
Dip each prepared sausage into the batter, rolling it around until it’s coated in a thick, even layer. Don’t be shy—this batter is what makes the corn dog so special, so coat thoroughly for that classic crunchy exterior.
Step 7: Fry the Corn Dogs
Carefully lower each battered sausage into the hot oil one at a time. Fry for about 3 to 4 minutes, turning occasionally as needed to ensure an even golden brown. This part requires some attention but watching them puff up and crisp to perfection is wonderfully satisfying.
Step 8: Drain and Serve
Once they are beautifully golden, use tongs or a slotted spoon to remove the corn dogs from the oil. Lay them on paper towels to absorb any excess oil so every bite is crispy and not greasy. Then, prepare for the best part—eating!
How to Serve Corn Dog Sausage Recipe
Garnishes
A classic corn dog deserves classic garnishes. Mustard and ketchup are all-time favorites, but feel free to elevate your dipping sauces with spicy mayo, honey mustard, or even a tangy barbecue sauce. Freshly chopped herbs like parsley can also add a refreshing touch.
Side Dishes
Think crispy fries or onion rings to complement the crunchy corn dogs. A simple side of coleslaw brings a cool, crunchy contrast, while baked beans add a touch of hearty sweetness. These pairings turn your snack into a fully satisfying meal.
Creative Ways to Present
Transform your Corn Dog Sausage Recipe for parties by cutting them into bite-sized pieces and serving them on a platter with an array of dipping sauces in colorful bowls. Or try wrapping each corn dog in a lettuce leaf for a fun twist. Presentation is all about sharing the joy of this comfort food with flair.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and it’s unlikely you will), store them in an airtight container in the fridge for up to 2 days. Keep them crisp by placing a paper towel at the bottom of the container to absorb moisture.
Freezing
To freeze, wrap each corn dog individually in plastic wrap and place them in a freezer bag. They freeze well for up to one month and will be ready for a quick snack anytime you need a nostalgic bite.
Reheating
For the crispiest results, reheat frozen or refrigerated corn dogs in a preheated oven at 375°F (190°C) for about 10-15 minutes. Avoid microwaving as it can make the batter soggy. Reheating in the oven restores that wonderful crunch we all love.
FAQs
Can I use any type of sausage for this recipe?
Absolutely! You can use beef, pork, chicken, or even plant-based sausages. The batter will work beautifully with any sausage of your choice, so feel free to customize based on your taste and dietary preferences.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mixing 1 tablespoon of lemon juice or vinegar into 1 cup of regular milk works perfectly and provides the slight tang needed for the batter.
How do I know when the oil is ready for frying?
Heating the oil to 350 degrees Fahrenheit is ideal. If you don’t have a thermometer, dropping a bit of batter into the oil helps — if it bubbles and rises quickly, you’re ready to fry.
Can I bake corn dogs instead of frying?
While this Corn Dog Sausage Recipe shines when fried, you can bake them at 400°F for about 15-20 minutes for a healthier version, though the crust will be less crispy and golden.
How do I prevent the batter from sliding off the sausage?
Make sure your batter is thick enough to cling well, and dip the sausage immediately after heating the oil. Chilling the coated sausages briefly before frying can also help the batter set better on the sausage.
Final Thoughts
This Corn Dog Sausage Recipe is such a joyous way to bring a childhood favorite right into your kitchen with simple ingredients and clear steps. Whether for a family gathering, a fun snack, or a nostalgic treat, you’ll love the crispy, tender, and flavorful results. So grab those sausages and let the popcorn-worthy cooking begin – happiness on a stick awaits!
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Corn Dog Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 corn dog sausages
- Category: Snack
- Method: Frying
- Cuisine: American
Description
These classic corn dog sausages feature juicy hot dogs coated in a crispy, golden cornmeal batter and deep-fried to perfection. Perfect as a fun snack or party treat, they combine a slightly sweet, lightly spiced batter with savory sausages, served hot with your favorite dipping sauces.
Ingredients
Sausages
- 6 hot dogs or sausages (beef, pork, or chicken, your choice)
Batter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 large egg
- 1 cup buttermilk (or regular milk)
- 1 teaspoon mustard (optional, for flavor)
Other
- 1–2 cups vegetable oil (for frying)
- Wooden skewers (for inserting into the sausages)
Instructions
- Prepare the sausages: Insert a wooden skewer into each sausage or hot dog, leaving enough room at the bottom for easy handling. Set aside to prepare the batter.
- Make the dry batter mix: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, black pepper, and paprika. Mix thoroughly to distribute the ingredients evenly.
- Prepare the wet ingredients: In a separate bowl, whisk together the egg, buttermilk, and mustard if using, until well combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until a thick, even batter forms. If the batter is too thick and difficult to coat the sausages, add a splash of milk to reach a smoother consistency.
- Heat the oil: Pour the vegetable oil into a large, deep skillet or pot to a depth of about 3-4 inches. Heat over medium-high heat until it reaches 350°F (175°C). To test readiness, drop a little batter into the oil; it should sizzle and float to the surface immediately.
- Coat the sausages: Dip each prepared sausage into the batter, rolling to ensure an even, thick coating that fully covers the sausage.
- Fry the corn dogs: Carefully lower the battered sausages into the hot oil one at a time. Fry for 3-4 minutes, turning occasionally with tongs to evenly brown all sides until golden and crispy.
- Drain excess oil: Remove the corn dogs from the oil using tongs or a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
- Serve: Serve immediately while hot, accompanied by your favorite dipping sauces such as ketchup, mustard, or honey mustard for added flavor.
Notes
- Ensure the oil temperature stays around 350°F for even frying and to avoid greasy corn dogs.
- If batter consistency is too thick, thin with additional milk, but it should cling well to the sausage.
- Wooden skewers make handling and eating the corn dogs easier and safer during frying.
- Use fresh oil and do not overcrowd the pan to maintain temperature stability.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
