Bratwurst Corn Dogs with a Twist: A Savory Eastern European-American Fusion

Savory Fusion: Bratwurst Corn Dogs with a Twist

A Taste of Eastern Europe Meets American Classic

Get ready to indulge in a unique twist on the classic corn dog recipe, blending the flavors of Eastern Europe with American flair. This mouthwatering treat features bratwurst or kielbasa sausages smothered in a crispy beer-cornmeal batter, served with a side of ice-cold brewskis and spicy, grainy mustard for dipping.

Homemade Touch

For an authentic experience, consider making your own bratwurst from scratch. This will elevate the flavor profile and make the dish truly special.

Essential Tools and Ingredients

To ensure success, you’ll need:

  • A deep-frying/candy thermometer
  • A short, narrow container or drinking glass
  • 100% wood toothpicks (avoid plastic or paper decorations that may melt or burn in hot oil)

Game Plan and Storage

Fried corn dogs can be frozen for up to 2 weeks. Simply reheat them in a 350°F oven for 20 minutes or until heated through.

Recipe Breakdown

Yield: About 24 pieces
Difficulty: Easy
Total Time: 45 minutes

Ingredients

  • 2 quarts vegetable oil
  • 48 wooden toothpicks
  • 1 1/2 pounds cooked kielbasa or bratwurst sausages, cut into 24 pieces
  • 1 cup fine- or medium-ground yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup cold beer (any type works)
  • 2 large eggs
  • 2 tablespoons honey
  • 2 tablespoons granulated sugar
  • Whole-Grain Dijon Mustard for dipping

Step-by-Step Instructions

  1. Preheat and Prepare
    Heat the oven to 250°F and set up a wire rack over a baking sheet. Pour the oil into a Dutch oven or large pot and heat it to 350°F using a deep-frying/candy thermometer.
  2. Prepare the Sausages
    Insert 2 toothpicks into each sausage piece, leaving about 1 1/4 inches exposed on one side.
  3. Mix the Batter
    Whisk together the cornmeal, flour, baking powder, and salt in a medium bowl. In a large bowl, whisk the beer, eggs, honey, and sugar until combined. Add the cornmeal mixture and stir until just combined.
  4. Fry the Corn Dogs
    Pour some batter into a short, narrow container or drinking glass, leaving 1 inch of room at the top. Dip a sausage piece into the batter, rotating it to coat evenly, then place it in the hot oil. Fry for about 2 minutes, turning occasionally, until light golden brown. Repeat with the remaining sausages, working in batches.
  5. Serve and Enjoy
    Transfer the fried corn dogs to the wire rack on the baking sheet and serve immediately with Whole-Grain Dijon Mustard for dipping.

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