Corn Doggies

19 ingredients
10 steps

Ingredients

  • 2 1/2 cups all-purpose flour, divided
  • 3 cups cornmeal
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 1/2 cups buttermilk
  • 1/2 cup beer
  • 2 eggs
  • 1/2 cup water
  • 1 tablespoon minced Italian parsley leaves
  • 1 tablespoon minced hot cherry peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon grated Parmesan
  • 1 tablespoon minced jalapeno pepper
  • 1 tablespoon finely chopped cilantro leaves
  • 1 tablespoon grated dry jack cheese
  • 4 cups canola oil (or other low-saturated fat oil)
  • 8 Italian-style cooked sausages
  • 8 Spanish-style cooked sausages

Directions

  1. 1
    Combine 1 1/2 cups of the flour and all the remaining dry ingredients in a large bowl and mix well.
  2. 2
    In another bowl, combine the buttermilk, beer, eggs, and water, then mix well and add to the dry ingredients.
  3. 3
    Divide the batter in half.
  4. 4
    To first half of the batter, add the Italian parsley, hot cherry peppers, garlic and Parmesan and mix well.
  5. 5
    To the other half, add the jalapenos, cilantro and dry jack.
  6. 6
    Combine well.
  7. 7
    Heat the oil in a heavy-bottomed pot to 375 degrees F. Cut the sausages into thirds and dredge them in the remaining 1 cup flour.
  8. 8
    Coat the Italian-style sausages in the hot pepper batter and the Spanish-style sausages in the jalapeno batter.
  9. 9
    Fry the sausages, in batches, until golden, about 4 to 5 minutes.
  10. 10
    Drain on a paper towel lined plate and serve immediately.

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