Hot Diggety Corn Dogs and Review Recipe
Hot Diggety Corn Dogs and Review
We seem to go in streaks with foods in our house and right now the hot streak is corn dogs. Now these aren’t your ordinary carnival corn dogs, I’ve used polish sausage, andouille sausage and all beef franks. And one is better than the last. I used the same batter for all, but the meat flavors really made them taste different. I also used New Belgium Brewing Company’s Fat Tire Amber Ale, which gave it a really great, deep flavor…
Hot Diggety Corn Dogs
INGREDIENTS:
- 2 cups flour, divided
- 1 1/2 cups cornmeal
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar
- 3/4 buttermilk
- 1 cup New Belgium Fat Tire Amber Ale
- 1 egg
- 1/4 cup water
- 1 tablespoon grated Parmesan
- 3 cups canola oil
- 8 sausages of any variety (I used andouille, Polish sausage and beef franks)
DIRECTIONS:
Combine 3/4 cup of the flour and all the remaining dry ingredients in a large bowl. In another bowl, combine the buttermilk, beer, egg and water, mix well then add to the dry ingredients.
Cut all the sausages into thirds and fry them over medium-high heat for about 4 minutes, so that they are warm all the way through.
Heat the oil in a Dutch oven over medium-high heat to 375 degrees. Put a toothpick through each sausage piece. Dredge the sausages in the remaining flour and then in the batter. Slowly put them in the hot oil and fry in small batches until golden, about 4-5 minutes. Drain on a paper towel and sprinkle with salt.
I was given a stipend from New Belgium Brewing Company to come up with something using their wonderful line-up of beer. I chose the Fat Tire, because I could buy it locally. I’m not a huge beer drinker, but next time I need to buy beer I will definitely look for this brand again, it is hearty and robust and we loved it.