Corn Dogs
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- Use whatever sausage you like! We used a beer brat, then a mild, medium, and hot Italian sausage. Cook fully on your grill, stove, or in the oven. Cool and slice into even size pieces, about an inch thick.
- For the batter, mix 1.5 cups corn meal, 1.25 cups flour, 1T baking powder, 1.75 cups buttermilk, 1 egg, 3T Second City sweet rub. Stir until well combined, mixture should be thick.
- Skewer the sausage pieces. Pour the batter mixture into a tall slim cup. Dip the skewer into cup until well coated.
- Fry in a pan of peanut oil until golden brown. Serve and enjoy!