Chef Tom gets a little inspiration from State Fairs all over the US and cooks up some Beer Battered Smoked Sausage Corndogs.
WHAT YOU’LL LOVE
- Cold-smoked, fully cooked sausages: With the YS640’s fans running and no fire, an A-MAZE-N tube of cherry and pecan pellets gives the hot links about 45 minutes of smoke without cooking them any further.
- State fair-style batter: Flour, cornmeal, Yardbird rub, baking powder and soda, buttermilk, puréed creamed corn, and pilsner beer whisk into a thick, flavorful batter that clings to each sausage.
- Skewered and fried: A thin bamboo skewer through each link makes a handle, and two at a time go into 375°F oil for about 5 minutes until deep golden.
- Mustard dips: Jalapeño Honey Mustard, Slow Smoke Gold, or Smoky Mustard are suggested for dipping.
Beer Battered Smoked Sausage Corn Dogs
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
40 minutes
Cook Time
1 hour
Calories
554
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.
Ingredients
- 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
Directions
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.
Recipe Note
Recipe FAQ
Why use fully cooked sausages?
Fully cooked links only need to be warmed through and smoked for flavor, so the frying step doesn't have to cook raw meat. Hot links work well because they hold their shape on a skewer.
How does smoking with only the fans work?
Turning the power on without pressing start runs the fans without lighting the firepot. A smoke tube lit with a torch then burns on its own, and the smoke flows over the sausages without adding heat. Keep the sausages out of the refrigerator for no more than about 2 hours in total, and skip this step in hot weather.
Why let the batter rest for 10 minutes?
Resting gives the cornmeal time to absorb liquid and the batter time to thicken, so it coats the sausages evenly instead of running off.
Why pour the batter into a tall glass?
A tall, narrow container lets you dip each sausage fully in one motion, so it comes out evenly coated.
Why put a skewer through each sausage?
The skewer works as a handle for dipping and frying, so your hands stay clear of the hot oil.
How do I fry the corn dogs safely?
Use a pot filled no more than two-thirds with oil, as the recipe does with a gallon in a 7-quart Dutch oven. Keep it at 375°F, fry only two at a time so the temperature doesn't drop, and lower each one in slowly. Pat the sausages dry before dipping them, keep water away from the oil, and let it cool completely before discarding it.
How do I know the corn dogs are done?
The batter should be deep golden brown after about 5 minutes. Because the sausages are already cooked, they only need to be hot all the way through.
What should I drain the corn dogs on?
Paper towels or a wire rack both work. A rack keeps the underside crisp, since paper can trap steam.
How should I store leftovers?
Corn dogs are best fresh. Refrigerate leftovers within 2 hours. They keep for about 3-4 days and reheat best in a 375°F oven so the batter re-crisps.
How indoor-friendly is this recipe?
4 out of 5. The frying works the same on a stovetop, and the smoke step is optional. Without it you'll lose the smoky flavor.
Recipe Highlights
Cold-smoked links: Add smoke flavor without extra cooking.
Cornmeal, beer, and creamed corn batter: Clings and fries up golden.
Skewer handles: Make dipping and frying easy.
Mustard dips: Add tangy contrast.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.62 oz
- per serving
- Calories
- 554
- Carbs
- 45 grams
- Protein
- 18 grams
- Fat
- 32 grams
- Sodium
- 1248 milligrams
