If you’ve been craving fairground nostalgia or just want to treat yourself to a perfectly golden, crispy snack, look no further than this Corn Dog Sausage recipe! Wrapped in a fluffy cornmeal batter and fried until gloriously crunchy, these hand-held delights deliver savory sausage goodness with every bite. Whether for a family movie night or casual get-together, Corn Dog Sausage is guaranteed to bring wide smiles and a playful touch to your table.
Ingredients You’ll Need
You’ll be amazed at how a handful of classic kitchen staples come together to create this show-stopping Corn Dog Sausage. Each ingredient serves a unique purpose, shaping that signature flavor and irresistible snap.
- Yellow cornmeal: Lends that unmistakable golden hue and rustic texture to the batter.
- All-purpose flour: Balances the cornmeal for a light, fluffy bite that crisps up nicely.
- Granulated sugar: Just a hint of sweetness to highlight the savory sausage.
- Baking powder: Gives the batter a boost for a pillowy finish every time.
- Baking soda: Works alongside the baking powder for extra lift and tender crumb.
- Salt: Enhances every flavor note in the batter and sausage.
- Large egg: Binds everything together for effortless coating and structure.
- Buttermilk: Adds tang and richness, creating a supple, flavorful batter.
- Vegetable oil (plus more for frying): Ensures batter moisture and a perfect fry—no sogginess here!
- Beef or pork sausages (fully cooked): The star of the show—choose your favorite for a blast of meaty flavor.
- Wooden skewers: Essential for that iconic corn dog look (and easy munching).
- Cornstarch (for dusting): Guarantees the batter hugs every inch of the sausage—no slips!
How to Make Corn Dog Sausage
Step 1: Prep the Sausages
Start by carefully inserting wooden skewers into the center of each sausage, leaving enough stick exposed to hold comfortably. Pat the sausages thoroughly dry with a paper towel—this is a hidden hero step that helps the batter cling beautifully. Lightly dust each sausage with cornstarch to create a grippy surface for that luscious coating.
Step 2: Mix the Dry Ingredients
Whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Each ingredient plays its part, with the dry mix forming the robust base that gives Corn Dog Sausage its signature crispy crust and subtle sweetness.
Step 3: Whisk the Wet Ingredients
In a separate bowl, combine the egg, buttermilk, and one tablespoon of vegetable oil. Whisk until smooth and creamy. This mixture infuses the batter with flavor and just enough fat to keep it tender—so don’t skip the buttermilk if you can help it!
Step 4: Combine and Make the Batter
Pour the wet mixture over the dry ingredients and stir gently until just combined. The batter should be thick enough to coat the sausages without dripping off—think of the consistency of heavy pancake batter. Overmixing can toughen the batter, so a light touch is best here.
Step 5: Heat the Oil
Pour vegetable oil into a deep, heavy-bottomed pot (enough for the sausages to fully submerge), then heat to 350°F (175°C). Using a thermometer ensures the batter crisps up instantly without absorbing extra oil, keeping your Corn Dog Sausage light and golden.
Step 6: Dip and Fry
Dip each prepped sausage into the batter, turning to coat it completely. Gently place the battered sausage into the hot oil, frying two or three at a time. Turn occasionally for an even, sunset-colored crust, about 3–4 minutes per batch. Transfer to paper towels to drain.
Step 7: Serve and Enjoy
Serve your piping hot Corn Dog Sausage right away—ideally with a squiggle of mustard, dash of ketchup, or whatever your heart desires. The rush of crispiness giving way to juicy sausage is pure magic!
How to Serve Corn Dog Sausage
Garnishes
Let your creativity shine! Dust your Corn Dog Sausage with a sprinkle of smoked paprika or add a shower of finely chopped chives for color and flair. Tiny ramekins of honey mustard, barbecue sauce, or spicy sriracha-mayo are perfect for dipping and make every bite a little party.
Side Dishes
Pair your Corn Dog Sausage with tangy coleslaw, crispy sweet potato fries, or freshly popped popcorn for that full-on carnival vibe. Even a bright, crunchy salad works wonders to balance the richness of the cornmeal crust.
Creative Ways to Present
If you want to get festive, serve Corn Dog Sausage upright in jars or standing in mugs for easy grabbing. For family gatherings or birthday parties, slice each corn dog into “corn dog bites” and skewer them onto cocktail sticks—no utensils required and maximum fun!
Make Ahead and Storage
Storing Leftovers
Leftover Corn Dog Sausage can be cooled to room temperature, then stored in an airtight container in the refrigerator for up to three days. They’ll remain satisfyingly crisp for a quick reheat or an on-the-go snack.
Freezing
For longer term storage, arrange fully cooled corn dogs in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag or freezer container—these will keep their best quality for up to two months and are perfect for meal prepping school lunches or snack attacks.
Reheating
To recapture that crackling fresh-from-the-fryer goodness, reheat Corn Dog Sausage in a 375°F (190°C) oven or air fryer for about 8 minutes, or until piping hot and crisp at the edges. Avoid the microwave if you can; while quick, it will soften the crust.
FAQs
Can I use a different type Snack
Absolutely! While classic beef or pork sausages are the go-to, turkey, chicken, or even plant-based sausages work well. Just make sure they’re fully cooked before you dip and fry.
Do I have to use buttermilk in the batter?
Buttermilk adds a lovely tang and tenderness, but you can make a quick substitute by mixing regular milk with a teaspoon of vinegar or lemon juice. Let it sit for a few minutes and you’re good to go!
How do I keep the batter from slipping off the sausage?
Patting the sausages dry and dusting them with cornstarch really helps the batter stick. Make sure your batter is on the thick side, and give the sausage a good twist as you dip to ensure an even, thorough coating.
Is it safe to double-dip for extra crunch?
Yes! For an ultra-crisp Corn Dog Sausage, double dip: coat, let the batter set for a moment, then dip again before frying. Your result will be extra thick and satisfying.
Is there a way to make Corn Dog Sausage gluten-free?
Of course! Use a 1:1 gluten-free flour blend in place of all-purpose flour, and double check that your sausages and baking powder are gluten-free. Everything else stays the same for a tasty, gluten-free treat.
Final Thoughts
Nothing beats the cheerful crunch and savory bite of homemade Corn Dog Sausage. Whether you share them with friends at a backyard BBQ or whip up a batch for a cozy night in, you’re in for a fun, flavor-packed ride. Go ahead, give this recipe a try—you just might find yourself grinning at the very first bite!
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Corn Dog Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 corn dogs
- Category: Snack
- Method: Deep Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
Learn how to make delicious homemade corn dog sausages with this easy recipe. Perfect for a fun snack or party food, these crispy corn dogs are sure to be a hit with everyone!
Ingredients
Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1 tablespoon vegetable oil (plus more for frying)
Other:
- 8 beef or pork sausages (fully cooked)
- 8 wooden skewers
- ¼ cup cornstarch (for dusting)
Instructions
- Prepare Sausages: Insert wooden skewers into the sausages and dust lightly with cornstarch.
- Make Batter: Combine cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix egg, buttermilk, and oil. Combine wet and dry ingredients to make a thick batter.
- Fry: Heat oil, dip sausages in batter, and fry until golden brown.
- Serve: Drain on paper towels and enjoy hot with mustard or ketchup.
Notes
- Ensure sausages are fully cooked before battering.
- For extra crispness, double dip sausages in batter.
- Turkey or plant-based sausages can be used as substitutes.
- If frying in very hot oil, soak wooden skewers in water for 10 minutes to prevent burning.
Nutrition
- Serving Size: 1 corn dog
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
