Description
Delicious homemade corn dog sausages featuring crispy golden batter-coated hot dogs or sausages, fried to perfection. This easy-to-follow recipe uses a flavorful cornmeal batter that creates a classic American fairground-style treat, perfect for snacks, parties, or casual meals.
Ingredients
Scale
Sausages
- 6 hot dogs or sausages (beef, pork, or chicken)
- Wooden skewers (6, for inserting into sausages)
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)
Frying
- 1-2 cups vegetable oil (for frying)
Instructions
- Prepare the sausages: Insert a wooden skewer into each sausage or hot dog, leaving enough space at the bottom for easy handling. Set aside to use later.
- Make the dry batter mix: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, black pepper, and paprika to create the dry base for the batter.
- Mix wet ingredients: In a separate bowl, whisk together the egg, buttermilk, and mustard if using, until fully combined and smooth.
- Combine batter: Pour the wet mixture into the dry ingredients and stir until a thick, consistent batter forms. Adjust with a little more milk if the batter is too thick, ensuring it can coat the sausages evenly.
- Heat the oil: Pour vegetable oil to about 3-4 inches depth in a large, deep skillet or pot; heat over medium-high heat until it reaches 350°F (175°C). Test readiness by dropping a small amount of batter into the oil—it should sizzle and float immediately.
- Coat the sausages: Dip each prepared sausage on its skewer into the batter, rolling and covering it completely in a thick, even layer.
- Fry the corn dogs: Carefully lower the battered sausages into the hot oil one at a time. Fry for 3-4 minutes, turning occasionally to ensure golden brown and crispy coating on all sides.
- Drain excess oil: Use tongs or a slotted spoon to remove corn dogs from the oil and place them on paper towel-lined plates to drain the excess oil.
- Serve: Serve the corn dogs hot with your favorite dipping sauces such as ketchup, mustard, or honey mustard for a tasty treat.
Notes
- Use wooden skewers that are sturdy and long enough to handle the sausages without slipping out.
- Buttermilk adds flavor and tenderness, but regular milk can be used as a substitute if unavailable.
- Maintain oil temperature to prevent soggy or greasy corn dogs—use a thermometer if possible.
- Adjust seasoning in the batter to suit your taste preferences.
- Serve immediately for best texture and flavor, as the batter can become less crispy if cooled.
