Beef Sausage Corn Dogs Recipe
Ingredients
2 PK Queen City Sausage Smoked Beef Sausage-skinless (12 links)
12 Sticks
Canola Oil for frying
Batter:
1 ½ Cups of fine yellow corn meal
1 ¼ Cups all-purpose flour
¼ Cup granulated sugar
1 TBS Baking powder
¼ TSP Salt
1 ¾ Cups whole milk buttermilk
1 large egg
1 TBS Olive Oil or vegetable oil
1 TSB honey
Instructions
Pour 2-3” of oil in a large pot or electric skillet. Heat to 350 degrees F. Pat dry with paper towels. Insert sticks. Whisk together dry ingredients. In a separate bowl whisk together the wet ingredients. Combine with dry ingredients and whisk thoroughly. Pour batter into a drinking glass, almost full. Dip sausages completely. Twirl to fully coat. Swirl as you lift to let excess drip off. Add to oil: Hold corn dog at an angle in the hot oil for 5-7 seconds, slowly turning. This sets the batter and keeps from sticking. Release. Caution: Hot oil. Fry for 3 minutes or until golden brown. Fry 2-3 at a time. Turn them to evenly brown. Transfer to wire rack to cool.