Description
Classic homemade corn dog sausages featuring savory hot dogs coated in a crispy, golden cornmeal batter and deep-fried to perfection. Perfectly crispy on the outside with a juicy sausage center, these corn dogs are a delightful snack or meal for any occasion.
Ingredients
Scale
Sausages
- 6 hot dogs or sausages (your choice, beef, pork, or chicken)
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)
For Frying
- 1-2 cups vegetable oil (for frying)
Other
- 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 for batter dipping.
- Make the batter: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, black pepper, and paprika. Mix well to evenly distribute the dry ingredients.
- Mix wet ingredients: In a separate bowl, whisk together the egg, buttermilk, and mustard (if using) until smooth and well combined.
- Combine batter: Pour the wet ingredients into the dry ingredients and stir until a thick batter forms. If the batter is too thick to coat the sausages evenly, add a little more milk, one tablespoon at a time, until the desired consistency is reached.
- Heat the oil: In a large, deep skillet or pot, heat the vegetable oil over medium-high heat to about 350°F (175°C). The oil should be 3-4 inches deep for deep frying.
- Test the oil temperature: Drop a small amount of batter into the hot oil. If it immediately sizzles and rises to the surface, the oil is ready for frying.
- Coat the sausages: Dip each skewered sausage into the batter, rolling to coat evenly and thoroughly for a thick layer of batter around each sausage.
- Fry the corn dogs: Carefully lower each battered sausage into the hot oil one at a time. Fry for 3-4 minutes, turning occasionally, until the coating is golden brown and crispy on all sides.
- Drain excess oil: Use tongs or a slotted spoon to remove the corn dogs from the oil. Place them on a plate lined with paper towels to drain any excess oil.
- Serve immediately: Serve the corn dogs hot with your choice of dipping sauces such as ketchup, mustard, or honey mustard for the best flavor experience.
Notes
- You can substitute buttermilk with regular milk plus a teaspoon of lemon juice or vinegar to mimic the tanginess.
- Maintain oil temperature between 350°F to 365°F for crispy, non-greasy corn dogs.
- For a gluten-free version, use gluten-free flour blend instead of all-purpose flour.
- Use a thermometer to ensure accurate oil temperature for deep frying safety and quality.
- Try different sausage types like chicken, beef, or pork depending on your preference.
