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
Scale
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.
