Chef Tom gets a little inspiration from State Fairs all over the US and cooks up some Beer Battered Smoked Sausage Corn Dogs.
Beer Battered Smoked Sausage Corn Dogs
Satisfy your cravings with Chef Tom's tasty Beer Battered Smoked Sausage Corn Dogs! This recipe pulls inspiration from state fairs and will have your taste buds singing.
- 6-8 sausages/hot links, fully cooked
- 1-gallon vegetable oil, for frying
- 1 2/3 cup all-purpose flour
- 1 1/3 cup cornmeal
2 tbsp Plowboys BBQ Yardbird Rub
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 cup creamed corn, puréed
- 1 cup pilsner beer
On the Yoder Smokers YS640 Pellet Grill, flip the power switch to ‘on’ but do not hit the ‘start’ button. This will allow the fans to run without starting a fire. Place an A-MAZE-N Tube Smoker, filled with cherry and pecan pellets, on the main cooking grate, on the left side. Light the pellets with a torch. Let the flame burn for about 30 seconds, then blow the flame out. Place your sausages on the second shelf, close the lid and allow to smoke for about 45 minutes.
Place the gallon of vegetable oil in a Lodge 7-quart dutch oven. Preheat to 390ºF, on the side burner of your gas grill.
About 10 minutes before removing the sausages from the smoker. Combine the remaining ingredients in a bowl and mix well with a whisk. Let sit 10 minutes. Transfer to a tall glass or marinade shaker.
Remove the sausages from the smoker and run a thin, flat bamboo skewer up the center of each sausage. Dip the sausages in the batter and carefully place in the hot oil, two at a time. Maintain the fryer oil at 375ºF, monitoring the temperature with an instant-read thermometer. Fry until golden brown, about 5 minutes. Remove from the oil and place on a paper towel.
Serve with your favorite mustard sauce, like Big Rick’s Jalapeño Honey Mustard, House of Q Slow Smoke Gold or American Stockyard Smoky Mustard.
- Serving Size
- 8.62 oz
- per serving
- 45 grams
- 18 grams
- 32 grams
- 1248 milligrams