These spicy, bite-size versions of corn dogs are irresistible. You'll need about 30 minutes and 1 qt. of oil for frying them.

Lucy Folsom, Atlanta, Georgia
Recipe by Southern Living March 2008

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Credit: Oxmoor House

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together corn muffin mix and next 3 ingredients. Dip sausages slices in batter, coating well.

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  • Pour oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 375°. Fry sausages, in batches, 1 1/2 minutes on each side or until golden brown. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200° oven. Serve with mustard.

  • *1 (16-oz.) package cocktail-size smoked sausages, drained, may be substituted. For testing purposes only, we used Bryan Cocktail Smokies.

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