Chorizo Corn Dogs with Grainy Maple Mustard

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 24 mini corn dogs
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Grainy Maple Mustard:

1/2 cup grainy mustard

1/4 cup maple syrup

Beer Batter:

1 cup fine yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon sea salt

1/4 teaspoon freshly cracked pepper

1 cup beer

3 tablespoons honey

2 eggs

Corn Dogs:

Vegetable oil, for frying

8 cooked chorizo sausages, each cut into 3 pieces


Special equipment:
Wooden skewers
  1. For the grainy maple mustard: Mix together the mustard and syrup in a bowl and set aside.
  2. 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.
  3. 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.
  4. Serve with a small bowl of the grainy mustard on the side.

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