My favorite restaurant does this with andouille sausage instead of the hot dogs... I've got some cajun sausage and this batter looks exactly right for doing with "big kids" sausage.
These are daintier, fluffier versions of those carnival behemoths, but they still go great with mustard and ketchup.
Yield: Makes 40 mini corn dogs
- 1 cup cornmeal
- 3/4 cup flour
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cayenne
- 2 tablespoons plus 1 tsp. sugar
- 1 1/4 cups buttermilk
- 4 cups vegetable oil
- 16 ounces package mini sausages
- 1. Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.
- 2. In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.
- 3. Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.
- 4. Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.
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