Firecracker Festival Classic Snack

Allergens

Wheat, Dairy, Eggs

Ingredients

• 6 pork sausages (bratwurst or kielbasa)
• 2 cups all
• purpose flour
• 1 cup yellow cornmeal
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups whole milk
• 2 eggs
• Canola oil, for frying

Instructions

1. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and pepper. Set aside.
2. In another bowl, combine milk and eggs. Whisk until well mixed.
3. Dip sausages one by one into the wet mixture, then roll in the dry mixture to coat evenly.
4. Heat about 2 inches of oil in a deep frying pan to 350°F (175°C).
5. Carefully lower coated sausages into the hot oil and fry for 4 5 minutes, or until golden brown and cooked through.
6. Use tongs or a slotted spoon to transfer cooked corn dogs to a paper towel lined plate to drain excess oil.
7. Serve immediately with your favorite dipping sauce.

Chef’s Insight

For an extra crunch, dip the coated sausages in cornmeal before frying.

Notes

This recipe is a fun twist on the classic carnival corn dog, perfect for festive gatherings and tailgate parties.