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Homemade Corn Dogs

corndogs

Homemade corn dogs were initiated by by early German sausage makers who arrived in Texas. They simply married their sausages with the local available ingredients and placed them on a  stick for easy eating. The concept was patented in 1929 and became somewhat of a Southern hit. Later, corn dogs spread to many other parts of the world. 

Regardless of the history, I’m a fan of these tasty little devils. I particularly like their texture and the unique concept of eating a mess free hot dog. They make a great snack and are an instant hit with kids. That’s why corn dogs go over so well at birthday parties and other such celebrations. 

Let’s discuss a few variations to the recipe. First, you can use whatever type of sausage you like. I often simply use jumbo wieners as they are cheap and readily available. You can, however use any type of sausage you like. The flavor of the meat often makes the corn dog so good. In light of this, a nice sausage never goes amiss. 

You can also alter the amount of cornmeal, flour, and salt according to your liking. Just keep in mind that too much cornmeal will make them too gritty; whereas too much flour will make the batter very thick. You can add a little garlic or other spices if you wish. 

In terms of the dipping sauce, I like a mustard and ketchup mixture. You can get as fancy as you want depending on the type of sausages you use. A Dijon mayo sauce or sweet Thai chilli sauce is always nice, as well.

Give our corn dogs a try and, as always, let us know what you think. 

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Homemade Corndogs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6 jumbo hot dogs
  • 6 skewers
  • 1 cup of all purpose flour
  • ½ tsp of salt
  • ½ cup of cornmeal
  • 2 tbsp of sugar
  • 2 eggs
  • 1 cup of milk
  • vegetable oil for frying
Instructions
  1. Insert the skewers into the centre of the hot dogs.
  2. In a container large enough to hold the dogs, combine the flour, salt, cornmeal, and sugar. Whisk until everything is well incorporated.
  3. Add in the milk and eggs. Whisk until a batter forms.
  4. Dip the hot dogs in and roll them until they are completely covered with the batter. Alternatively, you can put the batter in a long glass and dip the dogs in it.
  5. Place the corn dogs in the oil and fry them, in batches, for about 4 or 5 minutes or until they are golden brown.
  6. Sever the corn dogs up with your favourite dipping sauce and enjoy.

 

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