Chorizo Corn Dogs with Grainy Maple Mustard

TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 24 mini corn dogs
LEVEL: Easy

ingredients

GRAINY MAPLE MUSTARD:
  • 1/2 cup grainy mustard
    BEER BATTER:
    • 1/4 teaspoon freshly cracked pepper
    • 1 cup beer
    • 3 tablespoons honey
    • 2 eggs
      CORN DOGS:
      • 8 cooked chorizo sausages, each cut into 3 pieces
      • Special Equipment: wooden skewers
        recipe tools

        Directions

        For the grainy maple mustard: Mix together the mustard and syrup in a bowl and set aside.

        For the beer batter: Mix together the cornmeal, flour, baking powder, salt and pepper in a medium bowl. Stir in the beer, honey and eggs.

        For the corn dogs: Heat oil to 350 degrees F in a deep saucepan over medium heat. Insert wooden skewers into the sausages, and then dip completely into the batter to coat. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.

        Serve with a small bowl of the grainy mustard on the side.
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