Making Corn Dogs with these tasty Oktoberfest sausages is a great twist on an original!
|1 Pkg||(375 g) Schneiders® Oktoberfest Grill Ems' Sausages|
|1/4 cup||(60 mL) grain mustard|
|1/2 cup||(125 mL) Dijon mustard|
|1/4 cup||(60 mL) maple syrup|
|1 cup||(250 mL) cornmeal|
|1 cup||(250 mL) flour|
|2 tbsp||(15 mL) sugar|
|4 tsp||(20 mL) baking powder|
|1 tbsp||(15 mL) salt|
|1 1/4 cup||(310 mL) milk|
|Vegetable oil for frying|
|5||8 inch (20 cm) wooden skewers|
Prepare batter by sifting cornmeal, flour, sugar, baking powder and salt in a large bowl.
In another large bowl whisk eggs with milk.
Add wet ingredients to dry ingredients whisk until completely combined.
Pat each sausage dry with paper towel.
Push skewer into the center tip of each sausage pushing until half way inserted.
Bring enough oil in a large deep pot or skillet to 365 degrees.
Dip each sausage into batter shaking off any excess.
Dip each sausage while holding skewer into the oil.
Fry for 3 to 4 minutes or until golden brown and internal temperature reaches 165 degrees.
Place sausage onto paper towel lined tray and repeat with remaining sausages.
In a large bowl mix together mustards and maple syrup.
Serve immediately with dipping sauce.
Try pairing this dish with your favorite Craft beer.
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