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
Scale
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.
