Using sausages instead of regular hot dogs instantly upgrades your corn dogs. The crisp, golden batter combined with the juicy, seasoned sausage inside makes these next-level delicious—perfect for parties, snacks, or a fun dinner treat.
⭐ Ingredients
For the Batter
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/4 cups buttermilk (or milk + 1 tsp vinegar)
• 1 large egg
• 1 tbsp melted butter
For the Corn Dogs
• 6–8 sausages (chicken, pork, beef, or smoked)
• 6–8 wooden skewers
• Oil for deep frying
🍴 Instructions
1. Prepare the Sausages
• Use fully cooked sausages for best results.
• Pat them dry with a paper towel.
• Insert wooden skewers into each sausage and set aside.
2. Make the Batter
Mix together:
• Cornmeal
• Flour
• Sugar
• Baking powder
• Baking soda
• Salt & pepper
Add:
• Buttermilk
• Egg
• Melted butter
Mix until smooth and thick. Transfer the batter into a tall glass for easier dipping.
3. Heat the Oil
Heat oil in a deep pot to 175–180°C (350–360°F).
4. Dip & Fry
• Dip each sausage into the batter, coating it fully.
• Slowly lower it into the hot oil.
• Fry for 4–6 minutes until golden and crispy.
5. Drain & Enjoy
• Place on paper towels to remove excess oil.
• Serve hot with ketchup, mustard, cheese sauce, or chili mayo.
💡 Tips for Perfect Sausage Corn Dogs
• Dry sausages properly — helps the batter stick.
• Cold batter works better for clean coating.
• Use a tall glass for dipping.
• Thick sausages need longer frying time.
• Smoked sausages add extra flavour.
🔥 Optional Variations
• Cheese Corn Dog: Add mozzarella on half the skewer + sausage on the other half.
• Spicy Corn Dog: Add 1 tsp chili powder or paprika to the batter.
• Korean-Style Crunchy: Roll in panko breadcrumbs before frying.
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