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Tuesday, June 19, 2012

Summer TIme fun and Recipe for Sausage Corn Dogs

This past weekend my daughter and her family were abe to get out in the community and have a bit of fun. I love carnivals, fairs and summer time fun and love making that sort of food at home as well. You can have a taste of fair food with the recipe I share here in the annies home post for sausage corndogs

1 cup fine yellow cornmeal
1 cup flour
2 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons chopped cilantro
2 tablespoons minced jalapeƱo pepper
1/4 cup minced shallots
2 teaspoons chopped garlic
2 cups buttermilk
18 to 20 cooked mini sausages (3 to 4 ounces each) or 6 to 8 hot dogs
Cornstarch, for dusting
Peanut oil, for frying
1. In a mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne; set aside.
2. In a separate bowl, combine the cilantro, jalapeƱo, shallots, garlic, and buttermilk. Fold the dry ingredients into the wet, and whisk until well combined. Let the batter sit for 30 minutes before frying.
3. Skewer each cooked sausage with a 4-inch skewer. Fill a deep fryer or pot with peanut oil, and heat the oil to 350°F (use a candy thermometer). Dust each sausage with a little cornstarch before dipping (this helps the batter to stick to the sausage and not fall off in the hot oil).
4. Dip sausages into the batter and gently place in fryer, one at a time; fry until golden brown. Remove from oil and drain on paper towels. Serve warm.
Makes 18 to 20 mini sausages or 6 to 8 larger hot dogs

Excerpted from
Fried Chicken & Champagne: A Romp through the Kitchen at Pomegranate Bistro
shared at
Tuesday at the table
Meet Me Monday

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