MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian-Style Corn Dogs
Categories: Pork, Breads, Cheese, Dairy, Sauces
Yield: 12 Servings

12 Uncooked Italian sausage
- links
1/2 c Water
Oil
1 1/2 c Yellow cornmeal
1 c All-purpose flour
1/2 c Grated Romano or Parmesan
- cheese
2 ts Baking powder
1 ts Salt
2 lg Eggs; beaten
1 1/4 c Half & half or light cream
12 Wooden skewers or dowels
- (10" x 1/4")
Warm marinara sauce (opt)

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. Drain on
paper towels.

Heat oil to 375ºF/190ºC.

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 & half. Add egg mixture to cornmeal mixture.
Stir just until moistened.

Insert a wooden skewer into one end of each sausage link.
Dip sausage links into batter, using a spoon to coat all
sides evenly.

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 375ºF/190ºC. Remove
corn dogs from hot oil; drain on wire racks. If desired,
serve with marinara sauce.

Makes 12 corn dogs.

Better Homes & Gardens | August 2017

MM Format by Dave Drum - 05 August 2017

Uncle Dirty Dave's Archives

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... I can't really argue with that although I know someone who will.
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