Makes 8 corn dogs
Youtube instructional video is at the bottom.
What you’ll need
Notes- You can decrease the amount of packs of Andouille smoked sausage to 1 package. You can use Hot dog wieners in place of the sausage, You can also use any other type of Smoked sausage or hot dog wiener. Examples Beef, pork, chicken etc.
Two 12-ounce packs Andouille Smoked sausage or 1 pack of Hot dog wieners
Yellow Cornmeal
All-purpose flour
Sugar
Salt
Baking powder
Baking soda
Salted butter
Eggs (Room temp)
Buttermilk (Room temp)
Whole milk (Room temp)
Canola oil
Zatarain’s creole mustard
Mayonnaise
Hunt’s Tomato paste (No salt added)
Vinegar
Sweet Relish
Honey
Cayenne pepper
Tools you’ll need
16-ounce cup (large)
Corn dog Skewers
Cooling rack
Whisk
Preparation of ingredients
Andouille Smoked sausage
Step 1- Cut each Andouille smoked sausage link in half. If you are using 1 pack of Andouille Sausage then cut each link into 2 halves.
Step 2- Insert skewer into the center each Andouille sausage half going down the length. If you are using regular hot dog wieners, insert skewer into center of the each hot dog wiener going down the length. Make sure the skewers tip comes out of the opposite size. Set aside
Spicy Honey Mustard Dipping sauce
Note- You can double the amounts of the dipping sauces.
Step 3- In a small bowl add 1/4 cup Zatarains creole mustard, 2 tablespoons Mayonnaise, 1 tablespoon sweet relish, 1 teaspoon honey, 1 teaspoon sugar and 1/2 to 1 teaspoon cayenne pepper. Stir all ingredients together with whisk and set aside.
Spicy Ketchup
Step 4- In a separate small bowl add 3 tablespoons Tomato paste (No salt added), 2 tablespoons vinegar, 2 tablespoons water, 1 tablespoon sugar, 1/2 teaspoon salt and 1/2 to 1 teaspoon cayenne pepper. Stir with whisk until combined and set aside.
Preheat fire to medium high heat or deep fryer to 375 degrees
Step 5- Add 48 fl ounces of canola oil into medium sized pot or deep fryer. You may need more oil if you are using a deep fryer. Let oil get hot for 12 to 15 minutes.
Cornmeal batter
Step 6- In a medium sized bowl add 1 1/2 cups yellow cornmeal, 1 cup All purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons salt and 1/2 cup sugar. Stir until combined and set aside.
Step 7- In a separate medium sized bowl add 1/2 cup buttermilk (Room temp) ,1/2 cup Whole milk (Room temp), 2 large eggs (Room temp), 4 tablespoons melted salted butter, and 2 tablespoons honey. Stir with whisk until combined and set aside.
Step 8- Add wet ingredients into dry ingredients. Stir with a sturdy spoon until combined.
Frying the corn dogs
Notes- Make sure you have a cooling rack or serving dish lined with napkins ready before frying corn dogs. You will have cornmeal batter left over so if you happen to start running out of the cornmeal batter that’s in the cup, you can always refill it.
Step 9- Add cornmeal batter into 16 ounce cup until it reaches 1 inch from the top of the cup. Dip Andouille sausage or hot dog weiner into cornmeal batter.
Step 10- Remove Andouille sausage and hot dog wiener from cornmeal batter and quickly add it into hot oil. Let andouille Sausage fry for 8 minutes total. 4 minutes on each side. If you happen to make the andouille smoked sausage smaller let it fry for 6 minutes that’s 3 minutes on each side. If you are frying a corn dog using hot dog weiners, let it fry for 4 minutes total. 3 minutes on each side.
Step 11- Remove corn dogs from hot oil and place on to cooling rack or serving dish lined with napkins. Let cool for 5 to 10 minutes before serving.
YouTube instructional video
