If you have a soft spot for classic fair food, you’re going to fall head over heels for this Corn Dog Sausage Recipe. It’s all about that golden, crispy cornmeal batter enveloping juicy, flavorful sausages, making each bite a perfect balance of crunchy and savory. Whether you’re craving a nostalgic snack or planning a fun party treat, this recipe brings the fun and flavor straight to your kitchen with simple ingredients and straightforward steps that anyone can master.
Ingredients You’ll Need
Gathering these ingredients is a breeze, but each plays a crucial role in crafting the unmistakable flavor, texture, and color of your corn dogs. From the cornmeal’s lovely grainy crunch to the spices that awaken your palate, every item counts.
- Hot dogs or sausages: Choose your favorite—beef, pork, or chicken—to set the foundation of this dish.
- Cornmeal: Provides the essential gritty texture and that iconic corny flavor you expect in a corn dog batter.
- All-purpose flour: Balances the texture, giving the batter structure and tenderness.
- Sugar: Adds just a hint of sweetness to enhance the batter’s flavor without overwhelming.
- Baking powder: The secret behind a light and fluffy batter that puffs up beautifully.
- Salt: Elevates all the flavors to their best.
- Black pepper: Introduces subtle warmth and depth.
- Paprika (optional): For a smoky undertone and a splash of color.
- Egg: Binds everything together and adds richness.
- Buttermilk or milk: Keeps the batter smooth and moist while adding a gentle tang if using buttermilk.
- Mustard (optional): A punch of flavor that’s totally worth including.
- Vegetable oil: For frying—the key to that crispy, golden crust.
- Wooden skewers: Essential for easy handling and classic presentation.
How to Make Corn Dog Sausage Recipe
Step 1: Prepare Your Sausages
Start by carefully inserting a wooden skewer into each sausage or hot dog. Leave enough skewer sticking out at the bottom so you can handle it comfortably while frying and eating.
Step 2: Create the Dry Batter Mix
In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, salt, black pepper, and paprika. This blend gives you the unmistakable corn dog coating that’s crispy and flavorful.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the egg together with buttermilk and a teaspoon of mustard if you opt for that extra zing. This mixture makes the batter moist and slightly tangy, complementing the sausages beautifully.
Step 4: Combine and Adjust Batter
Pour your wet ingredients into the dry bowl and stir just until you have a thick, smooth batter. If it’s too dense to coat the sausages nicely, add a splash more milk to reach that perfect dipping consistency.
Step 5: Heat the Oil
Fill a large, deep skillet or pot with 3 to 4 inches of vegetable oil and heat to about 350°F (175°C). Test readiness by dropping a bit of batter into the oil; it should bubble and float to the surface instantly.
Step 6: Coat the Sausages
Dip each skewered sausage into the batter, rolling it around to ensure it is completely and evenly covered. This thick coating is essential for that satisfying crunch and golden crust.
Step 7: Fry Until Golden
Carefully place the battered sausages into the hot oil one at a time. Fry for 3 to 4 minutes, turning occasionally so every side cooks evenly. You’re aiming for a rich golden brown coating that’s crispy to the bite.
Step 8: Drain and Serve
Using tongs or a slotted spoon, transfer the corn dogs to a plate lined with paper towels to soak up any excess oil. Serve right away with your favorite dipping sauces.
How to Serve Corn Dog Sausage Recipe
Garnishes
Sprinkle a little coarse salt or freshly cracked black pepper on top to enhance the crunchy crust. Adding chopped fresh herbs like parsley can also brighten the look and flavor, making your corn dogs feel extra special.
Side Dishes
Classic corn dogs pair wonderfully with crispy fries or a fresh coleslaw—you can’t go wrong! For something different, try a vibrant salad with tangy vinaigrette or even baked beans for a comforting, hearty combo.
Creative Ways to Present
Serve your corn dogs in little paper cones or wrapped in colorful napkins for an easy-to-handle party treat. Another fun idea is cutting the corn dogs into bite-sized pieces and offering a variety of dipping sauces in small bowls for a casual sharing platter.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store the corn dogs in an airtight container in the refrigerator. They stay fresh and ready to enjoy the next day for an easy snack or quick lunch.
Freezing
You can freeze cooked corn dogs by wrapping them tightly in plastic wrap and foil or placing them in freezer bags. They keep well for up to a month, making them a great option for meal prepping or saving for later.
Reheating
To bring back that irresistible crunch, reheat your corn dogs in a preheated oven at 375°F (190°C) for about 10 minutes instead of the microwave. This way, the batter stays crisp and the sausage is warmed through perfectly.
FAQs
Can I use different types of sausages in the Corn Dog Sausage Recipe?
Absolutely! Feel free to use beef, pork, chicken, or even vegetarian sausages depending on your preference. The batter complements all choices beautifully.
Is buttermilk necessary in the batter?
Buttermilk adds a subtle tang and tenderness to the batter, but regular milk works just fine if you don’t have buttermilk on hand. You can even mix milk with a little lemon juice as a quick substitute.
How do I know when the oil is at the right temperature?
350°F is ideal for frying corn dogs. If you don’t have a thermometer, drop a small bit of batter into the oil—if it bubbles up quickly and floats, the oil is ready.
Can I bake corn dogs instead of frying?
While frying produces the classic crispness, you can bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes. They won’t be as crunchy but still delicious and a bit lighter.
How can I make my corn dogs less greasy?
Make sure the oil is hot enough before frying and drain the cooked corn dogs on paper towels to absorb excess oil. Using fresh oil can also help keep the corn dogs from getting too greasy.
Final Thoughts
This Corn Dog Sausage Recipe is an absolute joy to make and eat, bringing a touch of nostalgia and plenty of smiles to your table. Whether it’s game day, a casual dinner, or a fun treat, don’t hesitate to try it yourself—you’ll soon discover why this classic snack remains a beloved favorite!
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Corn Dog Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Snack
- Method: Frying
- Cuisine: American
Description
Classic homemade corn dog sausages coated in a crispy cornmeal batter and deep-fried to golden perfection. This recipe features a flavorful, slightly sweet batter that crisps up beautifully around your choice of beef, pork, or chicken sausages, making a perfect snack or party treat.
Ingredients
For the Sausages
- 6 hot dogs or sausages (beef, pork, or chicken, according to preference)
- Wooden skewers (for inserting into the sausages)
For the 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)
- 1–2 cups vegetable oil (for frying)
Instructions
- Prepare the sausages: Insert a wooden skewer into each sausage or hot dog, ensuring there is enough skewer left at the bottom for easy handling during frying. Set them aside while you make the batter.
- Make the dry batter mixture: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, black pepper, and paprika (if using). Mix well to distribute all ingredients evenly.
- Prepare the wet ingredients: In a separate bowl, whisk together the egg, buttermilk (or regular milk), and mustard if you choose to include it for extra flavor.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until a thick, smooth batter forms. If the batter feels too thick to coat the sausages properly, add a splash more milk to reach a consistency that heavily coats but still drips off the sausage.
- Heat the oil: In a large, deep skillet or heavy-bottomed pot, heat vegetable oil to a depth of about 3-4 inches over medium-high heat. The oil temperature should reach approximately 350°F (175°C). To test readiness, drop a small amount of batter into the oil – it should sizzle and rise quickly to the surface.
- Coat the sausages: Dip each sausage into the batter, rolling and turning them to ensure they are fully and evenly coated with a thick layer of batter.
- Fry the corn dogs: Carefully lower each battered sausage into the hot oil one at a time. Fry for about 3-4 minutes, turning occasionally with tongs or a slotted spoon, until they are golden brown and crispy on all sides.
- Drain excess oil: Remove the corn dogs from the oil and place them on a plate lined with paper towels to drain off any excess oil.
- Serve immediately: Serve your corn dog sausages hot with your favorite dipping sauces such as ketchup, mustard, or honey mustard for a delicious snack or meal.
Notes
- The batter should be thick enough to cling to the sausages but not too thick that it becomes heavy; adjust with milk as needed.
- Make sure the oil is at the right temperature to ensure a crispy and well-cooked batter without absorbing excess oil.
- Wooden skewers will prevent burns and make the corn dogs easier to handle during frying and eating.
- You can substitute regular hot dogs with chicken or vegetarian sausages for variations.
- Serve immediately for the best crunchy texture; leftovers can be reheated but may lose some crispness.
