Corn Dogs

19 ingredients
13 steps

Ingredients

  • 1 egg, beaten
  • 1 cup whole milk
  • 2 teaspoons Essence, recipe follows
  • 1/2 teaspoon baking powder
  • 3/4 cup yellow cornmeal
  • 1/2 cup flour
  • 2 teaspoons sugar
  • Salt and cayenne
  • 2 pounds andouille or smoked sausage, cut into 4-ounce links
  • 8 wooden skewers
  • 2 cups yellow mustard
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

  1. 1
    Preheat the fryer.
  2. 2
    In a mixing bowl, whisk the egg and milk together.
  3. 3
    Whisk in the Essence, baking powder, cornmeal, flour, and sugar.
  4. 4
    Whisk until smooth.
  5. 5
    Season with salt and cayenne.
  6. 6
    Spear the sausage links leaving a 1/2-inch from the top.
  7. 7
    Dip each sausage in the batter, coating the sausage evenly.
  8. 8
    Gently lay the corndogs in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring for overall browning.
  9. 9
    Remove the corndogs from the oil and drain on a paper-lined plate.
  10. 10
    Season the corndogs with Essence.
  11. 11
    Serve the corndogs with mustard.
  12. 12
    Combine all ingredients thoroughly.
  13. 13
    Yield: 2/3 cup

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