Corn Dogs Recipe, Sausages in Corn Dough, American Sausages in Dressing Gown
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Which Sausages to use for Corn Dogs?
I have prepared my Corn Dogs with Frankfurter sausages or Viennese sausages. You could also bake a Nurnberger sausage, a veal sausage or even raw sausages in a dough coat Try vegetarian sausages, they taste just as delicious! The thinner the sausage, the better, thick sausages have to swim too long in the deep fryer.
2. Corn Dog Dough, what’s important?
The corn dog dough needs volume and the dough gets that from egg and baking powder. The baking powder causes the dough to rise in the hot fat during frying, giving it an airy appearance. Sweet paprika brings a gentle, sharp spice to the dough. I always add some sugar to the dough, so the baked dough gets a light, wonderful caramel aroma.
3. Which Sauces fit with Corn Dogs
For children you serve the Corn Dogs best with tomato ketchup. We have tried mustard sweet, mustard hot, chili sauce and sweet and sour sauce with the Corn Dogs, in addition a… Sour cream sauce: Mix a cup of sour cream with 3 pinches of salt, 3 pinches of pepper and 1 tbsp lemon juice. Onion honey mustard sauce: 100 g Dijon mustard, 1 tablespoon honey and 1 piece onion diced mix well. Tastes delicious and is children’s birthday party – suitable!4. Recipe Corn Dogs
Below you will find the preparation of the Corn Dogs with step by step photos. As a supplement to the Corn Dogs I recommend a homemade cabbage salad. Wish you good luck!Corn Dogs Recipe
Recipe for sausages in corn dough coat, prepare corn dogs step by step.
Courses
Cousine
Keyword
Preparation Time
15 Min.
Cook Time
15 Min.
Ingredients
|
For the Corn Dogs Sausages |
||
| 4 | pc | Vienna sausages or Bernese sausages ( ) |
| 8 | pc | skewers |
|
For the Corn Dog Batter with Corn Flour |
||
| 100 | g | Flour |
| 150 | g | cornflour |
| 1 | pc | egg |
| 200 - 220 | ml | Milk |
| 1 | tsp | Baking Powder |
| 1 | tsp | Salt |
| 1 | tsp | bell pepper red |
| 1 | tbs | brown sugar |
| 4 | pinches | Cayenne pepper |
| 800 | g | sun flower oil |
Instruction
For the preparation of the Corn Dogs prepare a dough line:
Prepare the dough: Mix wheat flour, corn flour, egg, milk, salt, baking powder, sweet paprika, sugar and cayenne pepper to a creamy, firm batter.
Cut the sausages in half in the middle, prepare shashlik skewers and flour in an extra bowl.
Put the sausages on the wooden skewers.
Turn the sausages in flour on wooden skewers.
You can turn over all the sausages in flour.
Dip the sausages turned in flour into the prepared pastry.
Coat the sausages evenly with the dough. The dough is held in place by the sausages because they were first turned in the flour.
Heat the sunflower oil in a saucepan or deep fryer to 170°C and put the sausages covered with dough into the hot fat quickly and individually.
Fry the corn dogs evenly and turn them.
Drain the golden-yellow baked corn dogs in the basket of the deep fryer.
Arrange the corn dogs, sausages in the corn dough coat with ketchup and other cold sauces.
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