Corn Dogs – Sausages on Stick Wrapped in Corn Dough
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 3 mins |
| Total Time | 13 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 egg (s)
- 80 ml milk
- 55 g corn rits
- 55 g flour
- salt and pepper
- 3 teaspoons sugar
- 1 ½ teaspoon baking powder
- 6 sausages, (hotdog sausages)
- 12 wooden skewers
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Beat the egg and whisk with the milk. Add the corn grits with flour, salt, pepper, sugar and baking powder and stir in.
- Halve each sausage and skewer about two-thirds lengthways. Dip into the dough so that they are well coated and then slowly slide into the hot oil.
- Fry the corn dogs very briefly until they are golden brown, about 1 to 3 minutes and then drain on kitchen paper.
- Serve e.g. with ketchup and mustard or other sauces of your choice.
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