Jalapeño Cheddar & Black Forest Corndogs

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 egg

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

wooden skewers

penaut oil for frying



    1. Pour 2-3” of oil in a large pot or dutch oven and heat to 350˚F over medium heat.
    2. Pat sausages dry with paper towels. Insert sticks halfway into sausages.
    3. Whisk together wet ingredients.
    4. In same bowl, whisk together dry ingredients and combine to a thick batter consistency.
    5. 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.
    6. 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).
    7. 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.
    8. Transfer to a paper towel lined plate to cool, enjoy!

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