Smoked Sausage Corn Dogs Recipes

BAKED CORN DOGS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
• Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired.

SMOKED SAUSAGE CORN DOGS RECIPE

Steps:

• Heat up broiler in oven. Spread smoked sausage on baking sheet and broil for about 3-4 minutes. (Or cook smoked sausage stovetop in a hot skillet until warmed.) Remove from oven, insert wooden skewer/chopstick into each smoked sausage piece.
• Spread 1/4 all-purpose flour in a dish, and roll each sausage in flour to lightly coat. Set aside.
• In a mixing bowl combine remaining flour, cornmeal, baking powder, baking soda, sugar, ground red pepper, eggs buttermilk and dill pickle juice until smooth.
• Heat oil stovetop in a heavy bottom tall-sided pan to 375-degrees F. Oil should be at least 3-inch deep.
• Dip each skewered sausage in batter to evenly coat. Carefully insert into hot oil and cook 1-2 to minutes each, until golden brown.

FRIED CORN WITH SMOKED SAUSAGE

Steps:

• Melt the butter in a large, deep skillet over medium-high heat. Cook the onion, green bell pepper, red bell pepper, and smoked sausage in the butter until hot, 1 to 2 minutes. Add the corn and reduce heat to medium; cover and cook until the corn is tender, 5 to 7 minutes. Season with seasoned salt, garlic powder, onion powder, monosodium glutamate, and pepper; toss to combine. Serve hot.

NEW ORLEANS CORN BISQUE WITH SMOKED SAUSAGE

Steps:

• Cut sausage into 1/2 inch cubes.
• Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.
• Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.
• Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.
• Top each serving with parsley and cheese, if desired.

WHAT TO SERVE WITH SMOKED SAUSAGE? 8 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

BREAKFAST SAUSAGE CORN DOGS

Steps:

• For the batter: Whisk together the cornmeal, flour, granulated sugar and salt in a large bowl. Whisk together the milk and egg in a small bowl. Pour the egg mixture into the flour mixture and stir until combined. At this point, you can leave the batter plain or you can add the ingredients for the sweet, spicy or herb-mustard options.
• For the corn dogs: Fill a deep, medium pot a little more than halfway with vegetable oil. Attach a deep-fry thermometer and bring the oil to 350 degrees F over medium-high heat. Preheat the oven to 250 degrees F.
• Fill a tall glass about three-quarters full with some of the batter. Push the pointed end of a 6-inch wooden skewer about halfway through each sausage. Line a baking sheet or large plate with paper towels.
• Once the oil is hot enough, dip 1 sausage in the glass of batter until fully submerged and completely coated. Let any excess drip off, then dip completely in the hot oil, holding it by the skewer for a few seconds until the batter is set. Then let it go to bob and fry in the oil. Continue dipping in batches so you're frying only 2 or 3 at a time, turning the corn dogs in the oil as needed with tongs and adjusting the heat as necessary to maintain the temperature, until deep golden brown, 4 to 6 minutes. Let the finished corn dogs drain on the paper towel-lined baking sheet, then transfer to the oven to keep warm while you dip and fry the remaining batches. Fill the glass with more batter as needed.
• If making the sweet version, dust each corn dog with confectioners' sugar. Serve with desired dipping sauces.