Chinese Sausage Corndogs
I never knew how EASY, FUN and DELICIOUS making your own corndogs could be - and this breading recipe by @natashaskitchen is so good it’s got me wanting to cornmeal batter everything.
Today we chose Chinese sausage, but tomorrow we might just batter and fry a shoe.
Just kidding.
DO NOT batter and fry a shoe.
But DO batter and fry Chinese sausages.
SO GOOD.
here’s what you’ll need
1 1/2 cups fine yellow cornmeal
1 1/4 cups flour
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 3/4 cups buttermilk
1 egg
1 tsp extra virgin olive oil
1 tbsp honey
canola oil
skewers
here’s what you’ll need to do
Cook sausages according to package directions. Set aside to cool.
Loosely mix cornmeal, flour, sugar, baking powder and salt in a bowl.
Add buttermilk, egg, extra virgin olive oil and honey. Whisk to incorporate.
Pour batter into a large glass until almost full.
Pat sausage dry and insert a skewer into one end.
Dip sausage into the glass of batter and then slowly twirl it up on the way out (to avoid bare spots and air bubbles).
Over medium heat, CAREFULLY heat a couple inches of canola oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches 350 degrees.
CAREFULLY hold your corndog at an angle and insert it into the HOT oil, continuing to hold onto the stick for a few seconds (OUT OF THE OIL) until the batter begins to set before letting go. This will keep it from sticking to the bottom.
Fry for 2 to 3 minutes, or until golden brown, CAREFULLY turning as needed to cook evenly.
CAREFULLY remove corndogs from the oil and set on a paper towel-lined plate to cool.
Repeat until all of your corndogs are cooked.
Garnish and ENJOY!
We served ours up with chopped chives, Pik-Nik shoestring potato sticks and Sir Kensington’s Gochujang Everything Sauce.
DELICIOUS.