Description
Golden, crispy corn dog sausages made by dipping smoked sausages in a sweet cornmeal batter and frying until perfectly golden. This classic American snack is perfect for parties, fairs, or a fun homemade treat that kids and adults alike will love.
Ingredients
Scale
Sausages
- 6 smoked sausages or hot dogs
Batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1 tablespoon mustard (optional)
Other
- wooden skewers or sticks
- vegetable oil for frying
Instructions
- Prepare the sausages: Insert wooden skewers into each sausage or hot dog, leaving enough stick length for holding while eating. Pat the sausages dry with a paper towel to ensure the batter adheres well.
- Make the dry batter mix: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In another bowl, beat the egg, then add the buttermilk and mustard if using, mixing thoroughly.
- Mix batter: Pour the wet ingredients into the dry ingredients and stir until the batter is smooth and thick without lumps.
- Heat oil: Pour 2–3 inches of vegetable oil into a deep pot or skillet and heat to 350°F (175°C), maintaining this temperature for proper frying.
- Batter the sausages: Pour the batter into a tall glass or container to make dipping easier. Dip each skewered sausage into the batter, coating evenly on all sides.
- Fry the corn dogs: Carefully place each battered sausage into the hot oil. Fry for 3–4 minutes, turning as needed, until golden brown and crisp on all sides.
- Drain and serve: Remove the corn dogs using tongs and place them on paper towels to drain excess oil. Serve hot with ketchup, mustard, or your favorite dipping sauces.
Notes
- For a spicy flavor, add a pinch of cayenne pepper or smoked paprika to the batter.
- These corn dog sausages reheat well in the oven or air fryer if made ahead.
- Make sure the oil temperature stays consistent to avoid soggy or burnt coating.
- Use wooden skewers that are sturdy enough to support the weight of the sausages when dipped and fried.
