Who doesn’t love a corn dog? Happy memories of carefree days at the county fair, corn dog in hand. My sister and I running to get in line at the funhouse, mustard dripping onto our clothes as we take big bites from our corn dogs.
Now we take my daughter to the county fair, where I introduced her to her first corn dog while she was still in her stroller. My sister is now a vegetarian, buying cheese on a stick dipped in corn dog batter.
Once again, I am working with Johnsonville Sausage to create recipes using their delicious variety of sausages. I have bought Johnsonville Sausages for years, because I know the quality is excellent and they will be packed with flavor, on matter what variety I buy. Johnsonville has been served with pride since 1945. Find out for yourself by trying these recipes for Biscuits and Andouille Sausage Gravy and Chicken Sausage Three Cheese Italian Style + Penne Frittata.
Unlike most other fully cooked sausages, Johnsonville uses absolutely no fillers for a juicy and firm texture and bite. Only premium cuts of pork, beef, chicken or turkey are used to pack in the real flavor.
Making a corn dog is a lot easier than you think. Whisk together a batter, dip your fully cooked sausage into it and fry! You’ve made food on a stick, which means it tastes better! Right?
How fun would this be to set up a corn dog station at a party? You could put out a bunch of different types of skewered sausages and batter for dipping. When it comes to frying, you might want to supervise, just in case. Of course, you’ll also want to do this before your guests have too many cocktails.
Recipe: Spicy Hot Link Corn Dogs
- 1 cup finely ground cornmeal
- 1 cup flour + more for dusting
- 1 tablespoon raw sugar
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 egg, beaten
- 1 cup beer (I used a pale ale)
- 6 Johnsonville Fully Cooked Beef Hot Link Sausages
- 6 long skewers
- vegetable oil for frying
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
- Whisk in the egg and beer, until a smooth batter forms.
- Gently push the hot links onto the skewers.
- Place a small amount of flour onto a paper towel or plate.
- Dust the sausages with the flour to coat them.
- In a deep saucepan, pour enough oil to make a depth of 3 – 4 inches. Clip a candy/oil thermometer to the pan.
- Heat the oil to 350 -375° F.
- Once the oil is hot dip a hot link into the batter, making sure to coat it completely. Let some of the excess batter drip off.
- Carefully place the battered sausage into the hot oil. Repeat with the remaining hot links. You may have to fry in batches, unless you have large capacity deep fryer.
- Fry the corn dog until dark golden brown, about 4 – 5 minutes.
- Drain the corn dogs well on a paper towel lined plate.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 6
Copyright © Cheryl D Lee.
Recipe: Cajun Honey Mustard
- 1/2 cup spicy brown mustard
- 1 tablespoon honey
- 1 teaspoon Cajun seasoning
- In a small bowl mix together the mustard, Cajun seasoning and honey.
- Serve alongside the Spicy Hot Link Corn Dogs.
Preparation time: 1 minute(s)
Cooking time: 1 minute(s)
Copyright © Cheryl D Lee.
This is a sponsored post written by me on behalf of Johnsonville Sausage. The opinions and text are all mine.
Thank you. I was trying to figure out how you could fry the corn dogs in only 3-4 inches of oil.
I used a large saucepan to deep fry mine, so the stick leaned against the wall of the pan. You could also insert the skewer after frying, just be careful not to burn yourself on the extremely hot corn dog!
They look delicious. I do have a couple of questions.
Would it be possible to deep fry the battered dogs before putting them on the skewers as I don’t think I have pan wide or deep enough to accommodate them while on the skewers?
Or do you ‘lean’ the battered dog against the wall of the pan while resting the base on the bottom of the pan?