Corn Dog Sausage

Ingredients

• 3bratwursts
• 250 gplain flour
• 200 mlmilk
• 100 gbreadcrumbs
• 1egg
• 1/2 tspbaking powder
• 1 tspsalt
• 1 tspgarlic powder
• 1/2 tspchicken stock powder
• 15 gsugar

Instructions

1. 1

   Mix the batter

   Combine the flour, baking powder, salt, garlic powder, chicken stock powder and sugar with the egg and milk. Mix until evenly combined.

2. 2

   Fill a glass

   Pour the batter into a tall glass.

3. 3

   Dip the sausages

   Skewer each bratwurst and dip it into the batter until coated.

4. 4

   Add breadcrumbs

   Roll each battered bratwurst in breadcrumbs to coat.

5. 5

   Heat the oil

   Pour cooking oil into a frying pan and heat it over medium heat.

6. 6

   Fry until golden

   Fry the corn dogs until they are nicely golden.

7. 7

   Drain the corn dogs

   Once cooked, transfer them to a cooling rack so excess oil can drain.

8. 8

   Serve with sauces

   Serve with ketchup and mayonnaise.

9. 9

   Enjoy

   Enjoy while warm.

What is a corn dog?

A corn dog is a sausage coated in batter and fried, a familiar American snack often associated with fairs and casual food stands. This version uses bratwurst and breadcrumbs for a crisp outside, rather than relying on a cornmeal coating.

The batter is seasoned with garlic and chicken stock powder, while a little sugar rounds out the savoury flavours. Serve the freshly fried corn dogs with ketchup and mayonnaise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 30g protein, 93g carbs, 39g fat.

The flour, breadcrumbs and sugar provide most of the carbohydrates, while the bratwursts contribute much of the protein and fat. The egg, milk and frying oil add further fat and energy, with the amount absorbed depending on frying. Serve one corn dog with a generous portion of salad or vegetables for a more balanced plate.

Getting the coating to stick

Dry sausages: pat the bratwursts dry before skewering and dipping so the batter has a better chance of adhering.

Tall glass: pouring the batter into a narrow, tall glass makes it easier to dip each sausage evenly. If needed, tilt the glass slightly as you coat it.

A crisp breadcrumb layer

Even coating: let excess batter drip back into the glass, then roll the sausage in breadcrumbs. Press the crumbs on gently so the surface is covered without squeezing off the batter.

Work promptly: coat each corn dog just before frying, as the breadcrumbs are easiest to apply while the batter is still wet.

Frying and doneness

Steady heat: use medium heat as directed and avoid crowding the pan, which can make the oil temperature drop and the coating fry unevenly.

Golden exterior: fry until the coating is nicely golden, turning as needed for an even colour. The method gives no exact frying time, so use the appearance of the coating as your cue.

Resting after frying

Cooling rack: move the corn dogs to a rack after frying so excess oil can drip away. A rack also helps keep the underside from sitting in oil.

Serve promptly: the coating is at its crispest soon after cooking. Set out ketchup and mayonnaise while the corn dogs are draining.

What to serve alongside

Fresh contrast: pair the corn dogs with a simple green salad or crunchy vegetable sticks to balance the rich, fried coating.

Dipping sauces: ketchup and mayonnaise are the suggested accompaniments; offer them separately so everyone can choose how much to use.

Recipe notes & tips

• Use a glass tall enough to dip the skewered bratwursts without bending them.
• Let excess batter drip off before adding the breadcrumbs.
• Press the breadcrumbs on lightly for an even coating.
• Fry in batches if needed so the pan is not crowded.
• Drain the cooked corn dogs on a cooling rack rather than stacking them.

Variations

• Change the sausage: use another firm sausage in place of the bratwurst.
• Add a little heat: mix a pinch of chilli powder into the dry ingredients.
• Try a different dip: serve with mustard alongside the ketchup and mayonnaise.
• Use finer crumbs: choose fine breadcrumbs for a more even outer coating.

Common mistakes to avoid

• Wet sausages: pat them dry first so the batter can cling more readily.
• Uneven batter: mix until the ingredients are evenly distributed before filling the glass.
• Bare patches: roll the battered sausage in crumbs all around and press them on gently.
• Crowded pan: fry in batches to help the coating brown evenly.
• Skipping the rack: drain the corn dogs on a cooling rack to avoid a greasy underside.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in an oven or air fryer until hot, which helps restore some crispness; the coating may soften during storage.

Frequently asked questions