Smoked Sausage Corn Dogs

4.80 from 5 votes

These smoked sausage corn dogs replace plain hot dogs with juicy smoked sausage and coat them in a seasoned, homemade cornmeal batter to create a corn dog unlike any you've had.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American

Keyword: Corn Dogs, Disneyland Corn Dogs, Smoked Sausage, smoked sausage corn dogs

Servings:

Calories: 202kcal

Author: Great Grub, Delicious Treats

Ingredients

1 cup corn meal
1 cup all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1 tsp Slap Ya Mama® seasoning
½ tsp salt
1 egg
1¼ cups buttermilk
2 Tbsp vegetable oil
1 8 pack smoked sausages
2 + cups vegetable oil for frying

Instructions

Heat about 2 cups of vegetable oil in a medium heavy bottom pan at 375°.

For the Batter

In a medium mixing bowl, whisk dry ingredients together.
In a small bowl, mix egg, buttermilk and oil together then add to dry ingredients. Stir until just moistened.
Prior to dipping smoked sausages into the batter, make sure to dry each one off with a paper towel.
Next, dip each sausage into the batter, covering it completely and then carefully adding it immediately to the heated oil with a spoon.
Cook until golden brown on all sides, about 4-5 minutes, and then carefully remove and place on a plate lined with paper towels.
Enjoy!
I don't use sticks with this recipe, but if you want these "on a stick" just add the sticks prior to placing in the oil.

Notes

Tips

Be sure to pat your sausages dry before dipping them into the batter.
I don't use wooden sticks for my corn dogs, but you can press them into the sausages just before dipping and frying them.
Be sure your baking powder is fresh, so your batter puffs as it fries.
If you don't have buttermilk, mix 2% or whole milk with vinegar or lemon juice at a ratio of 1 tbsp of the acid to 1 cup of milk.
Be sure your oil is fully preheated, and fry the hot dogs in small batches to keep the oil hot.

Recipe mostly adapted from The Stay At Home Chef

Nutrition