Homemade Corn Dogs – Sausages in Cornmeal Batter Recipe
Corn dogs are a classic of American fairs and amusement parks: a sausage on a stick, dipped in thick cornmeal batter and fried until golden. At home you can recreate that vibe using good-quality sausages and a simple batter made with cornmeal. It’s a bit like a cross between a hot dog and a crispy pancake.
Homemade corn dogs transport you straight to an American fair – a crispy, golden cornmeal coating wrapped around a juicy sausage on a stick. The slightly sweet batter contrasts with the savory center and punchy sauces, giving you a full-on street food experience without leaving home. It’s a dish that looks impressive, especially for kids and fans of food truck-style cooking.
Chef's tips
The key is getting the batter to the right thickness – it should run off the spoon slowly, like thick cream; if it drips too easily, add a little more cornmeal. The sausages must be very well dried and lightly dusted with flour, otherwise the batter will slide off before frying. Keep an eye on the oil temperature: if it’s too cool, the corn dogs will soak up fat; if it’s too hot, they’ll brown quickly on the outside while the batter next to the sausage stays raw.
How to serve
Corn dogs are best served right after frying, while the coating is still very crispy – they’re perfect for a home movie night or kids’ birthday party instead of classic hot dogs. Alongside bowls of ketchup and mustard, put out BBQ sauce or spicy sriracha mayo, and for balance add a bowl of coleslaw or lightly pickled cucumbers. For a more “grown-up” version, serve them with cold beer or homemade lemon lemonade.
Ingredients
- sausages - 6 piece
- cornmeal - 120 g
- wheat flour - 80 g
- baking powder - 2 teaspoons
- sugar - 1 tablespoon
- salt - 0.5 teaspoons
- milk - 200 ml
- egg - 1 piece
- vegetable oil - 700 ml
- wheat flour - 2 tablespoons
- mustard - 3 tablespoons
- ketchup - 3 tablespoons
- skewers wooden - 6 piece
Preparation
- Pat the sausages dry with a paper towel and cut them in half if they are very long. Skewer each sausage on a wooden stick, leaving a comfortable handle.
- In a bowl, mix together the cornmeal, wheat flour, baking powder, sugar, and salt.
- In a second bowl, whisk the egg with the milk. Pour the wet ingredients into the dry and whisk until you get a thick, smooth batter – it should be thick enough to coat the sausages well. If it’s too runny, add a bit more cornmeal.
- Pour the batter into a tall glass or narrow container – it will be easier to dip the sausages.
- Lightly coat the sausages in wheat flour, shaking off the excess – this will help the batter stick better.
- Heat the oil in a pot or deep frying pan to about 170–180°C. If you don’t have a thermometer, drop in a bit of batter: it should immediately float to the surface and start sizzling.
- Dip each sausage in the batter, turning to coat it in an even layer, then immediately place it in the hot oil. Fry 2–3 at a time so you don’t lower the oil temperature too much.
- Fry the corn dogs for 3–4 minutes, turning them from time to time, until the batter is evenly golden and crispy. Remove with a slotted spoon onto a plate lined with paper towel to drain excess oil.
- Serve hot with small bowls of ketchup and mustard for dipping.
Storage
Najlepsze są świeże, ale możesz przechować je w lodówce i odgrzać w piekarniku w 190°C przez 8–10 minut, aby odzyskały chrupkość. Można je też zamrozić i odgrzać bez rozmrażania w nieco niższej temperaturze, wydłużając czas o kilka minut.
