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Homemade Corn Dog Sausages
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Homemade Corn Dog Sausages

30 min 8 servings Medium
Corn dogs, known as 'saucisses sur batonnet pogos' in French, are a beloved snack that brings a carnival atmosphere right to your kitchen. These sausages are coated in a sweet and savoury cornmeal batter and then deep-fried to perfection. Making homemade corn dogs is a fun and rewarding experience. With this recipe, you'll learn how to create the perfect batter that clings to the sausages, resulting in a deliciously crunchy exterior.

Instructions

1

Prepare the batter

In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Mix well. Whisk in the milk and beaten egg until smooth. Let the batter rest while you prepare the sausages.

Pro tip: The batter should be thick enough to coat the sausages evenly.

2

Prepare the sausages

Insert a wooden skewer into each hot dog, leaving enough length to hold comfortably.

Pro tip: Ensure the skewers are securely inserted to prevent the sausages from falling off during frying.

3

Heat the oil

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).

Pro tip: Use a thermometer to maintain a consistent oil temperature.

4

Coat the sausages

Transfer the batter to a tall glass. Dip each skewered sausage into the batter, turning to coat evenly. Allow excess batter to drip off.

Pro tip: For extra crispiness, dip the sausages twice in the batter.

5

Fry the corn dogs

Carefully place the coated sausages into the hot oil. Fry 2-3 at a time for about 5 minutes or until golden brown, turning occasionally.

Pro tip: Do not overcrowd the pot, as this will lower the oil temperature.

6

Drain and serve

Remove corn dogs from oil and drain on paper towels. Serve immediately with your choice of dipping sauces.

Pro tip: For best results, serve the corn dogs while they are hot and crispy.

💡

Tips & Tricks

  • Ensure the oil is at the right temperature to achieve a crispy crust.
  • Use skewers to handle the sausages safely during frying.
  • For extra crispiness, double dip the sausages in batter before frying.
  • Serve immediately for the best texture and taste.

Frequently Asked Questions

How do you make homemade corn dog batter?

Combine flour, cornmeal, sugar, baking powder, salt, milk, and a beaten egg to make the batter.

What is the best oil temperature for frying?

The ideal oil temperature for frying corn dogs is 350°F (175°C).

Can I use different sausages for corn dogs?

Yes, you can use any type of sausage, but traditional hot dogs are most common.

How do I store leftover corn dogs?

Store them in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer.

Can I make the batter ahead of time?

It's best to use the batter immediately, but you can prepare it up to 1 hour in advance.

Why is my batter not sticking?

Ensure the sausages are dry before dipping and that the batter is thick enough to coat evenly.

Serving Suggestions

Serve these homemade corn dogs with classic condiments like ketchup, mustard, or honey mustard for dipping. They pair wonderfully with a crisp salad or roasted veggies for a more balanced meal. These corn dogs are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat them in an oven or air fryer to regain their crispy texture.

Nutrition per serving

250

Calories

7g

Protein

12g

Fat

30g

Carbs

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