Corn Dogs

Ingredients for 16 servings:

• 8 sausages (hot dog sausages)
• 380 g wheat flour type 550
• 50 g corn flour
• 15 g salt
• 132 g sugar
• 5 g baking powder
• 3 eggs
• 290 ml milk
• 8 Nuremberg bratwursts
• 280 g wheat flour type 550
• 100 g buckwheat flour
• 50 g corn flour
• 15 g salt
• 132 g sugar
• 5 g baking powder
• 3 eggs
• 290 ml milk
• frying fat
• wooden skewers

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Sausages on a stick

First, prepare the dough. For the classic version, mix flour, corn flour, baking powder, sugar, and salt in a bowl. Mix the wet ingredients (eggs and milk) separately in a bowl and add to the dry ingredients. For the Nuremberg version, mix the dry ingredients together as well. However, replace 100 grams of the bread flour with buckwheat flour. Mix the wet ingredients in a separate bowl and then stir into the dry ingredients. It’s best to pour the dough into a tall container. Next, fry the Nuremberg sausages, halve the Vienna sausages, and thread them onto skewers. Wooden skewers, such as shish kebab skewers or ice cream sticks, are particularly suitable for this. Heat the frying oil to 180–190°C. This can take a few minutes. Now slowly dip the Nuremberg sausages into the buckwheat batter and carefully pull them out so that they are evenly covered with batter. Turn gently when removing to avoid dripping. Immediately lower the battered sausage into the fat. Hold onto the stick until the batter has formed a thin skin, then slide it into the pan. Repeat with the Vienna sausages. Fry the corn dogs in the deep fryer for 3-4 minutes until golden brown. The smaller the sausages, the shorter the frying time. Serve the sausages hot with ketchup and mustard.