Sausage And Peppers Corn Dogs Food

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.

SPICY SAUSAGE DOGS

Steps:

• Preheat a grill pan over medium heat.
• In a large pot over medium heat, stir together the lager, chili sauce, vinegar, brown sugar, curry powder and hot sauce. Cook until reduced by half, 3 to 5 minutes.
• While the sauce is reducing, grill the sausages on the grill pan until browned and cooked through, turning every so often, about 12 minutes. Set aside.
• Brush the onions with olive oil, season with salt and pepper and grill on the same pan you grilled the sausages. Cook until brown and golden, about 10 minutes.
• Put the grilled sausages in the pot with the sauce, then add the onions. Cook together for 1 to 2 minutes.
• Serve the sausages on crusty rolls topped with the onions and lots of sauce.

MINI CORN DOGS WITH SWEET AND SPICY PEPPER RELISH

Steps:

• In a small bowl combine ketchup and pickled peppers. Mix well and set aside.
• In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.
• Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.

BREAKFAST SAUSAGE CORN DOGS WITH SPICED MAPLE SYRUP DIP

Steps:

• Soak wooden skewers on a shallow bowl of water for 30 minutes; drain.
• Heat a skillet over medium-high heat; saute sausage links, turning every 2 minutes, until cooked through and browned, about 6 minutes. Thread each sausage onto a wooden skewer.
• Whisk maple syrup, cinnamon, and 1/4 teaspoon cayenne pepper together in a saucepan over low heat until warmed, 2 to 4 minutes. Remove maple dip from heat.
• Heat about 2 inches of oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Line a baking sheet with paper towels.
• Whisk flour, cornmeal, sugar, baking powder, chili powder, and 1/4 teaspoon cayenne pepper together in a bowl. Add milk and egg; whisk just until batter is smooth. Pour batter into a tall water glass to 3/4 full.
• Dip each sausage into the batter, swirling and dipping to evenly coat.
• Place the battered sausages gently in the hot oil, 4 at a time; cook, turning every 30 to 60 seconds, until evenly browned, 3 to 4 minutes. Adjust heat as needed to maintain 360 degrees F (182 degrees C). Transfer corn dogs to the paper towel-lined baking sheet. Serve with the maple dip.