Wheat and Corn Dogs
Choose all beef or chicken smoked sausages and make a dip of chipotle mayo to complete the better than at the fair, fare. Crunchy coated sausage is good, fun food!
Tip: Cut sausages in half, wrap and bake for appetizer sized dogs.
Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 12 corn dogs
2 cups (500 mL) all purpose wheat flour
2 cups (500 mL) whole corn meal
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
1 tsp (5 mL) dry mustard powder (optional)
1 cup (250 mL) milk
¼ cup (60 mL) canola oil
¼ cup (60 mL) liquid honey
12 smoked beef or chicken sausage, or hot dogs
12 popsicle sticks
Preheat oven to 400°F (200°C). Line two baking pans with parchment paper. Skewer sausages on one end with popsicle sticks.
In a mixing bowl combine flour, corn meal, baking powder, salt and dry mustard, if using. In a separate mixing bowl whisk milk, canola oil, and honey. Stir the wet to the dry ingredients and stir vigorously with a wooden spoon until a soft dough begins to pull away from the bowl.
Remove to a floured surface, and knead until pliable, add a little more flour if mixture is sticky. The dough should be the consistency of cookie dough. Divide dough in half and roll out one half into a square until ¼ inch (1 cm) thick. Place a sausage on the dough and cut out a rectangle large enough to wrap snuggly around the sausage, pinching the seam and both ends tightly. Continue rolling out rest of dough until all sausages are wrapped.
Place seam side down about 2 inches (10 cm) apart on the parchment, until all "dogs" are wrapped. Bake for 15- 20 minutes until browned and sausage is sizzling.
1 cup (250 mL) mayonnaise
¼ cup (60 mL) preferred mustard, such as Dijon
1 tsp (5 mL) hot sauce, to taste
¼ tsp (2 mL) dried dillweed
Mix all ingredients together and serve hot corn dogs with dip.