Firecracker Festival Corn Dogs

Allergens

Wheat (Gluten), Dairy (if using milk with gluten in it)

Ingredients

• 1. 8 beef or pork sausages (6 oz each) 2. 2 cups all
• purpose flour 3. 1 cup yellow cornmeal 4. 2 tbsp sugar 5. 2 tsp baking powder 6. 1/2 tsp salt 7. 1 cup whole milk 8. 1 large egg 9. 1 cup hot dog mustard 10. 2 quarts vegetable oil for frying 11. Wooden sticks or skewers

Instructions

1. In a large, heavy pot, heat the vegetable oil to 350°F.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, combine milk and egg, mix well.
4. Slowly add the wet mixture into the dry ingredients, stirring until smooth.
5. Place hot dog mustard in a piping bag with a small tip.
6. Slide each sausage onto a wooden stick or skewer, then insert the other end of the stick or skewer into the sausage's end.
7. Pipe a line of mustard inside the sausage, then carefully encase it with the batter.
8. Gently drop the coated sausages into the hot oil and fry for 4 5 minutes until golden brown, turning occasionally to ensure even cooking.
9. Remove the corn dogs from the oil using a slotted spoon and place them on paper towels to drain excess oil.
10. Serve immediately with your favorite mustard or dipping sauce.

Chef’s Insight

1. To avoid overcrowding the pot, fry no more than 2 corn dogs at a time.

Notes

1. Be cautious when handling hot oil and avoid deep frying at home without proper safety precautions. 2. Allow the cooked corn dogs to cool for a minute before eating to prevent burns.