Corn dog is a sausage on a stick that coated in a thick layer of batter and breadcrumbs. It is great for appetizer and afternoon snacks.
Corn dog is a sausage on a stick that coated in a thick layer of batter and breadcrumbs. It is originated in the United State and commonly found in American cuisine. But now corn dogs are popular in many countries.
Is corn dog same as hot dog?
Corn dog becomes popular in many countries. Because it has a street food concept, you can find it easily. You can find corn dogs like frozen food. So, you can fry them if you want to eat them.
For you who don’t know corn dogs, you might think corn dogs are a variant of the hot dog menu. This may be true because both hot dogs and corn dogs use sausage as an ingredient. However, you will know it is different when you see, taste, or make it.
Hot dogs use the usual sausages as an ingredient. Meanwhile, corn dogs use any type of sausages like bratwurst, wiener, or cheese sausage. Hot dogs are a sausage on a slice of bun. Some people also say hot dog for the sausage only whether it is with a bun or not. Meanwhile, corn dogs are sausages that are skewered with a stick, dipped in a thick cornmeal batter, and fried. From the description, you can conclude that those of them are different.
Tips for Beautiful Corn Dog Sausage
1. Choose the appropriate size of sausages & sticks
I’m not really a big fan of sausages. I sometimes eat it at BBQ events and breakfast. However, this time I did spend a little money on a good quality hot dog. This hot dog is perfect for the “American dog” shape/size I’m looking for.
Since the hot dog is thick and the bamboo skewers are too thin to bear the weight, I use thicker bamboo skewers. Alternatively, you can use chopsticks, ice cream sticks, or toothpicks for smaller sausages / hot dogs.
2. Make sure the dough is thick
If it’s too thin, the dough won’t stick to the sausages. The consistency of the dough should be similar to mud.
3. Make sure the coating is good
Make sure the hot dogs are well-coated. It will make a pretty, covered, golden-brown corn dog result. You can pour the batter into a glass or high container, then dip the sausage into the glass. It may seem very simple, but we sometimes forget it. After dipping the hot dog into the batter, drop the remaining batter from the end of the sausage. Then, turn it over quickly and immediately dip it into the cooking oil.
4. Use the correct oil temperature
The oil temperature for frying corn dogs is relatively lower than other fried foods. If it’s too low, the dough is absorbing too much oil, so set the temperature around 320-340F (160-170C). If you are new to deep-frying, I use a deep-fry thermometer or an instant-read thermometer. Another trick is to estimate the temperature of the oil with chopsticks.
5. Constantly rotate it well
When the corn dog starts to float on the surface of the oil, use tongs or chopsticks to twist and hold the hot dog because it won’t rotate on its own. You don’t want half of the corn dog to turn around too and brown unevenly. This extra step helps corn dogs produce a nice golden brown color.
Lately, I find corn dog becomes a popular street food in Indonesia. It may be because some of the actors in Korean Drama also eat it. I like to buy it as a snack. But, rather than frequently buy it, I tried to make this recipe at home. You need to prepare sausage, batter, and breadcrumbs. I use bratwurst sausage for this recipe.
For the batter, I use flour, sugar, garlic powder, salt, chicken stock powder, baking powder, egg, and milk. Don’t forget to prepare a stick to stick the sausage.
How to make corn dog sausage:
Mix all dry seasoning (except bread crumbs) with egg and milk until evenly distributed. Put the dough into a tall glass.
Dip the bratwurst that has been skewered into a dough. Then coat it with bread crumbs.
In a pan fry, heat the cooking oil over medium heat. Fry the corn dog until nice and golden. After the chicken corn dog is cooked, rest it on a cooling rack to remove excess oil.
Serve with ketchup and mayonnaise. Enjoy!
Can you store it and make it frozen?
Yes, of course. You may want to know my experience when keep the corn dog. These are my summarizing tips to store corn dogs :
- The longevity of corn dogs is highly dependent on storage conditions. Properly stored frozen corn will retain its best quality for about 12 months in the freezer, although it is usually still safe to eat after that.
- Frozen corn that is frozen continuously at 0 ° F will remain safe indefinitely, as long as it is stored properly and its packaging is undamaged.
- Frozen corn should be discarded if left for more than 6 hours at room temperature, as bacteria thrive between 40 ° F and 140 ° F.
- Frozen corn is no longer good if dry spots or discoloration occurs on frozen corn, freezer burn has started to form – this won’t make the corn unsafe to eat, but it will spoil its texture and taste.
Corn Dog Sausage
- 3 Bratwurst
- 250 g Flour
- 200 ml Milk
- 100 g Bread crumbs
- 1 Egg
- ½ tsp Baking Powder
- 1 tsp Salt
- 1 tsp Garlic powder
- ½ tsp Chicken stock powder
- 15 g Sugar
Mix all dry seasoning (except bread crumbs) with egg and milk until evenly distributed.
Put the dough into a tall glass.
Dip the bratwurst that has been skewered into a dough.
Then coat it with bread crumbs.
In a pan fry, heat the cooking oil over medium heat.
Fry the corn dog until nice and golden.
After the chicken corn dog is cooked, rest it on a cooling rack to remove excess oil.
Serve with ketchup and mayonnaise.