These sausage corndogs will take you right back to summer, except these are juicer and more flavorful than your average corndog!
1 (4 pack) Greenridge Farm Jalapeño Cheddar Sausages
1 (4 pack) Greenridge Farm Black Forest with Pepper Jack Cheese Sausages
1 3/4 cup milk
1 tsp honey
1tbsp olive oil
1 1/2 cups fine corn meal
1 1/4 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
penaut oil for frying
Pour 2-3” of oil in a large pot or dutch oven and heat to 350˚F over medium heat.
Pat sausages dry with paper towels. Insert sticks halfway into sausages.
- Whisk together wet ingredients.
In same bowl, whisk together dry ingredients and combine to a thick batter consistency.
Pour batter into a drinking glass almost to the top and dip sausages until fully coated. Push sausages straight down into batter and give it a little twirl to fully coat the sausages then swirl as you lift up. Let excess drip off.
Hold coated sausages at an angle in the hot oil for 7 seconds to let it seal then drop into oil (this keeps them from sticking to the bottom of the pot).
Fry 5-7 minutes or until golden brown. Fry up to 2-3 at a time (so you don’t drop the temperature), turning them as needed to brown evenly.
Transfer to a paper towel lined plate to cool, enjoy!
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