Italian-Style Corn Dogs:
Cook Time 3 MInutes Serves: 12
This tasty recipe is an upscale version of the typical state-fair corn dog, featuring succulent, spicy Italian sausages and a Romano cheese-laced cornmeal batter. This is food-on-a-stick that even foodies will love. A jarred or homemade marinara sauce is the perfect dipping sauce. Serve these at a Super Bowl party or for a fun Friday night family dinner. The cooked corn dogs can also be cut into bite-sized pieces and speared with cocktail picks for a fun appetizer.
Ingredients:
12 uncooked Italian sausage links
1/2 cup water
Peanut oil
1-1/2 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup grated Romano or Parmesan cheese
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1-1/4 cups half-and-half or light cream
12 10 x 1/4-inch wooden skewers or dowels
Warm marinara sauce (optional)
Directions:
1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels.
2. Preheat oil to 375 degrees F. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs and half-and-half. Add egg mixture to cornmeal mixture. Stir just until moistened.
3. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.
4. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce.
Makes 12 corn dogs.