How to Make Homemade Corn Dogs Easy: Step-by-Step Guide

Cooking sausages in the Corn Dog machine

All experienced entrepreneurs know that business constantly needs to be supported with fresh solutions. Thanks to this, it is possible to attract new customers, as well as differentiate prices for products, with the expectation of generating greater profits.

Cooking sausages using the Corn Dog method

One of the innovative ideas today is the preparation of sausages using the “Corn Dog” method. It has already been developed enough to be used on the market, however, it is not yet so popular that everyone can use it.

Some entrepreneurs simply do not suspect the existence of such technology as the “corn dog”. At the same time, using it as an additional cooking method can attract new customers; sausages cooked in the “corn dog” style are very tasty, while the cooking costs are minimal.

“Corn dog” is not only the method itself, but also the apparatus. It is a contact grill, with five indentations in the upper and lower parts. To start cooking with a corn dog, you need to warm up the device to the desired temperature for 7 - 10 minutes, after which it is ready for use. Next, you need to string the sausages onto wooden sticks, grease the surface of the molds with oil, pour the dough into the molds, and place the sausages on the sticks on top of the dough. Thus, you will get a very appetizing sausage in the dough.

It will be completely covered with a thin layer of freshly baked mass, which will give the sausage a special taste. For corn dogs, you need to prepare a special dough, sometimes slightly sweetened, it will be in maximum harmony with the cooked sausage. By the way, a lot also depends on the sausages themselves; it is recommended to use only high-quality sausages, without GMOs.

Corn dogs in the restaurant business

In fact, corn dogs are an innovation not only in taste, but also in cooking speed. Never before have sausages baked in pastry cooked so quickly. Each ingredient used soon pays for itself, so the “corn dog” machine is ideal for the restaurant business.

It should be noted that it is not only the sausage itself in the dough that plays a role, because many chefs find themselves in an advantageous position due to the fact that they present their culinary creations in an original way. Likewise here, if you add any spices to the dough, serve the sausages in their original form, for example, cut in half, so that the dough penetrates between the halves, then the result will not be long in coming.

Classic corn dog

• Ingredients:
• Wheat flour 100 g
• Corn flour 100 g
• Baking powder ¹⁄₂ teaspoon
• Egg 1 piece
• Salt ¹⁄₃ teaspoon
• Sugar ¹⁄₂ teaspoon
• Milk 50–70 ml
• Vegetable oil 1–3 cups
• Sausages 6 pieces
• Set aside one spoon of flour. Combine the rest with baking powder, salt and sugar.
• Preparation:
• Mix the dry ingredients first with the egg and then with the milk. The dough should resemble thick sour cream.
• Pour enough oil into a deep frying pan so that you can submerge the whole sausage.
• Heat the oil to 150–170 °C. If you don't have a thermometer, pour a drop of batter into the pan. If it browns quickly, you can fry it. Don't forget to remove the batter so it doesn't burn.
• Dip the sausages in flour, place on skewers and dip into the batter. Make sure that each sausage is covered on all sides with dough. To make it more convenient, pour the dough into a glass.
• Fry the sausages for a few minutes at a time and rotate constantly to ensure they brown evenly.
• To get rid of excess oil, dry the finished corn dogs on paper towels.

Recipes for baking corn dogs in a waffle iron

Buyers are always trying to find something new and interesting.

What else do you need to know about the corn dog machine?

You can buy sausages almost everywhere, but preparing the dough is a whole science. Not everyone can make a dough that will appeal to a huge number of customers. And, after all, this is the key to the success of any business - to please as many customers as possible. Therefore, there are several unique dough recipes that help win over the audience.

· Appetizing yeast dough

. A very simple recipe, which, however, never remains an outsider. You will need: water (1200 - 1300 ml), flour (100 grams), yeast (25 grams), salt, sugar to taste. Dissolve salt, sugar, yeast in water, then add flour and knead. Leave for 2-4 hours at a temperature of 28-30 degrees Celsius.

· Sweet yeast dough

. The recipe is more complicated, however, and the result will be appropriate. Many people like this dough. You will need: water or milk (200 ml), flour (460 g), margarine (100 g), eggs (4 pcs.), yeast (25 g). Dilute water, milk and yeast and leave for 30 minutes, then mix sugar, butter, eggs separately, add the resulting mixture to water. At the end, add flour, mix thoroughly and leave the mixture for 2-4 hours.

Of course, the recipes for making “corn dogs” don’t end there, however, these are the most basic ones. You can replace regular flour with corn flour, then we will get American dough, there is a huge scope for imagination.

And most importantly, do not forget the culinary rules: “Food should be tasty and healthy.” If you regularly introduce some innovative ideas into your business, as well as feed people exceptionally tasty and healthy food, then the flow of customers will never dry up.

The essence of the proposed business idea is to organize a street fast food point that will specialize in the production and sale of corn dogs. The advantages of the business are a large potential audience of buyers, minor investments in equipment, the shortest time to organize and a quick return on investment.

Corn dog. Recipe, description of preparation, tips and secrets:

Fast food is gaining momentum. Dishes that are quick to prepare, tasty and appetizing are popular in many countries around the world. For example, in Russia it is a sausage in dough. But in Europe and America - corn dog. We offer the recipe for this dish today.

Corn dog. What kind of animal?

You've probably heard and tried such a dish as a hot dog more than once.

But what is the corn dog recipe? And how is it different from a hot dog? If translated from English, you get “corn dog.” This is the difference between the two dishes.

The batter for corn dogs is made from corn flour with the addition of spices. Sausage remains an unchanged ingredient in this dish.

Corn Dog Cooking Methods

There are two ways to make a corn dog at home. The first method, the simplest and most accessible, involves using a deep fryer or deep frying pan filled with oil. If your home has a kitchen assistant for preparing deep-fried dishes or a cheburek maker, then feel free to promise your household to pamper them with a new product in the form of American corn dogs.

The second option, more expensive and professional, is a machine invented specifically for baking corn dogs. This unit, of course, is more suitable for baking on an industrial scale. However, for a large family that loves to host a huge number of guests and pamper them with goodies, this option will also be cost-effective.

Corn dog dough recipe

The use of corn flour adds a traditional touch and originality to the recipe. Thanks to the use of this ingredient, the dough turns out fluffy, pliable, crispy and airy. If necessary, corn flour can be replaced with regular wheat flour, but the effect, as they say, will not be the same.

Required Products

• One glass of corn flour.
• Half a glass of wheat flour.
• 200 ml milk.
• One egg.
• A pinch of powdered sugar.
• The same amount of salt.
• Half a teaspoon of ground paprika.
• Fragrant ground pepper or a mixture of peppers.

You will also need quality sausages for this corn dog recipe. Remember, the better the meat component of the dish, the tastier it will be overall.

You will need eight to ten sausages in this recipe.

It is impossible to say the exact amount of vegetable oil for frying; everything will depend on the volume and type of container for deep frying. You will also need wooden skewers in an amount equal to the number of sausages.

Preparation

The first stage of cooking is to thread all the sausages onto skewers. After this, roll them lightly in a flour mixture (corn and wheat). This will help the sausage not stick to the dough in the future, and the batter will turn out even more airy and crispy.

In a separate bowl, combine all dry ingredients and stir. Then add the egg, milk and mix the dough thoroughly again. The batter should have the consistency of a preparation for pancakes or thick pancakes. If the dough is too liquid, then add corn flour. If it is thick enough, dilute it with warm milk.

To make it convenient for you to dip the sausages into the batter, we recommend pouring the batter into a tall glass. This way, you won’t have to struggle, turning the sausage on the plate, trying to hook the dough for each section of the filling. By dropping a sausage on a skewer into a glass of batter, you will get an evenly distributed batter in a matter of seconds.

Remember that this corn dog recipe requires no delay in the baking process. As soon as you lower and remove the sausages from the dough, immediately lower them into the boiling oil. We also advise you not to leave corn dogs unattended.

It is recommended to constantly turn them over during frying. Cooking time takes from one to three minutes. After baking, the “corn dogs” are placed on a paper towel to release the excess oil.

The beauty of dedicated corn dog makers is that you don't have to manually dip the dogs into the batter. The machine itself adds the required portion of dough, then puts in the sausage and again - a portion of dough. There is also no need to turn over and monitor the baking process. The waffle iron, as professional chefs also call the corn dog machine, will do everything itself.

"Corn dog" with cheese

A very popular option is a corn dog with cheese. This appetizer is prepared just as quickly as in the first case. To prepare the dough, take the ingredients listed above. But for the filling, in addition to sausages, you will need ten thin slices of processed cheese.

Cut the sausage into two parts. Each piece should be carefully wrapped with a cheese slice. Next, the cooking process is identical to the first recipe. My only tip: when you dip the corn dog in the batter, hold the cheese so it doesn't fly off the dog. The cooking time does not change. In a couple of minutes, the corn dog with cheese will be ready.

As a sauce for corn dogs, you can use ketchup, tomato paste with savory herbs, a mixture of ketchup with thick homemade mayonnaise, spicy mustard, sour cream sauce with garlic, etc.

Source: https://www.syl.ru/article/365579/korn-dog-retsept-opisanie-prigotovleniya-sovetyi-i-sekretyi

Corn dog recipe

That is why the product is always hot, fresh and deservedly popular.

The prospect of opening such a business in Russia is connected with several points.

1. popularity of fast food as such plays into the hands of the entrepreneur . According to estimates, at the end of 2012, the turnover of fast food outlets in Russia increased by 30% - few consumer markets now demonstrate such dynamics.
2. The corn dog itself is new to the Russian market, although the history of its appearance in the United States goes back almost a hundred years.
3. To start a business, you need to purchase a set of equipment for preparing products (a work table, a corn dog machine, a mixer, an insulated bag, a kettle), as well as a collapsible sales tent.
4. Corn dogs are an inexpensive, democratic product aimed primarily at consumers with average incomes. The key issues in this type of business are two: the correct placement of the point and the purchase of quality ingredients (sausages).

The main assortment of the outlet will be corn dogs themselves (with three or four types of sausages), as well as hot and cold drinks.

The preferred locations for fast food “Corn Dogs” are near significant flows of people, namely:

• intersection points of major traffic flows;
• exits from the metro, markets;
• educational institutions.

If you position corn dogs in the middle and higher price categories (for example, due to higher quality sausages), then such points will be able to successfully operate in shopping and entertainment centers.

How to cook a corn dog

The main ingredient in a corn dog recipe is cornmeal. All other elements are prepared in the same way as in a standard hot dog. That is why we will pay more attention to this ingredient (without corn flour it is not a corn dog). If you cook the dough in a waffle iron, it will turn out light, porous and breathable.

First you need to mix the following ingredients:

1. Corn flour.
2. Wheat flour.
3. Baking powder.
4. Salt.
5. Spices to taste.

All ingredients must be dry. Now add milk and a few eggs. The consistency of the dough should be thick.

It is best to open a kiosk with corn dogs in crowded places.

For ease of cooking, you need to pour the dough into a tall and narrow container. It is best to pierce the sausages with chopsticks. Before dipping the sausages into the dough, they must be sprinkled with flour. This will allow the batter to completely cover it.

Now let's start frying. Cook the dough in oil until a golden crust appears. If using a waffle iron, this process usually takes up to 3 minutes. To ensure that the batter sticks well to the sausage, you can use additional sticks. They will hold the coating. The finished dish is wiped with a napkin (you can put it on a napkin). This will help you get rid of unnecessary fat.

Recipes

To make a corn dog correctly, let's take a closer look at the recipe. We will need:

1. We'll take 4 servings of sausages.
2. Egg 1 pc.
3. Corn flour 200 gr.
4. Wheat flour 100 gr.
5. Milk 50 ml (quantity may vary depending on the quality of flour).
6. Baking powder 1 teaspoon.
7. Salt and spices to taste.
8. Vegetable oil.
9. Sticks.
10. Ketchup, mayonnaise or mustard.

Cooking process:

1. Let's make the dough. Mix both types of flour, add salt and baking powder.
2. Add an egg. Pour milk little by little, stirring constantly so that the dough has a thick consistency (if it turns out liquid, the batter will spread during frying). If you have too much milk, just add more flour.
3. Let the dough rest for about half an hour.
4. Let's take the sausages. We remove the cellophane. We wipe them with a napkin to remove moisture.
5. The sausages are pierced with chopsticks to make it easier to hold.
6. Preheat the waffle iron for the corn dogs. Add oil.
7. Pour the dough into a glass. We put the sausage in there. The main thing is that it is evenly covered with batter.
8. Fry the dish in oil over low heat. After a golden crust appears on one side, turn it over to the other.
9. Place the finished dish on a dry napkin (it will absorb the remaining oil).
10. Pour sauce on top to taste.

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For an extended menu, you can use various dish options

There are a lot of recipes. Only the basic procedure is described here, standard for everyone. But some people often add cheese and garlic to the batter. It all depends on the imagination of the cook. Even a child can cook a corn dog in a waffle iron. The frying process is very simple.

Equipment

There are 2 ways to prepare the dish. The first is frying a corn dog using oil. For this purpose, special waffle irons or deep fryers are used. Small cafes that sell this dish use similar devices for preparation. If you already have a waffle iron or deep fryer, you can open your own business selling corn dogs. But if the method of frying in oil was chosen and the main dish will be corn dogs, it is better to stop at cheburek, since it has a wide space for frying. You can fry not only corn dogs, but also other baked goods. For example:

1. Belyashi.
2. Hot dogs.
3. Chebureks.

If you have enough funds, it is better to choose a professional device. It will allow you to prepare the dish with the highest quality possible.

The professional device and the waffle iron are similar. The preparation method is almost identical - we press both surfaces against each other, and, using special mechanisms, fry the dough evenly on both sides. The difference between the products is that the shape of the cells in the waffle iron is similar to what can be seen in ordinary waffles, while in the machine they are longer, deeper and have relief patterns.

The advantage of the devices is that they do not require oil for cooking. The equipment is made of the highest quality parts that fry the dough evenly. Also, most products have a non-stick coating, thanks to which the corn dogs will not burn or stick (the waffle iron also has such a coating).

What equipment do you need for a corn dog business?

To organize a business selling corn dogs, you will need the following set of equipment:

• machine for making corn dogs;
• Desktop;
• additional equipment (electric kettle, insulated container);
• collapsible sales tent.

Basic equipment

On the Russian market, machines for making corn dogs are presented in various price categories.

Thus, one of the most budget-friendly options (made in China), in which you can cook 6 corn dogs at the same time, costs about 16,500 rubles (here). Its productivity is 36-50 corn dogs per hour.

In the middle price category there is a device (also made in China) that allows you to cook 5 sausages at the same time. Its productivity is 35-40 units per hour, and its price is 19,850 rubles (here).

And the higher quality and reliable model Korn-Dog F2SVTE, with a similar load of 5 sausages and a similar level of productivity of 40-50 units per hour (here), costs a little more - 26,850 rubles.

Table: comparison of characteristics of corn dog machines

Taking into account the productivity, cost and energy consumption of the equipment, which are determined by the installed capacity, we recommend choosing a Chinese model of a corn dog machine for 6 sausages costing 16.5 thousand rubles, allowing the production of up to 50 units of product per hour and having a capacity of 1. 55 kW.

Optional equipment

To prepare hot drinks, you will need a professional Bosch electric kettle costing 2,800 rubles. To store sausages and dough, you need an isothermal container “Snowbox Prof 125”, which costs 8,050 rubles.

To operate a fast food outlet, you will need a collapsible sales tent, which costs about 3,000 rubles

Video recipe

To ensure that the dish you prepare gets the most interesting taste, take the time to read the recommendations of experts.
For this purpose, we have further prepared thematic video materials, where culinary masters share their experience in preparing Corn Dogs. Familiarize yourself with the intricacies of the process to create your own unique snack. By creating original dishes at home, share your experience and acquired skills. Next, we invite you to leave feedback on the homemade Corn Dogs you prepared. There is a high probability that your experience will be useful to other inexperienced consumers. In addition, in the reviews you can share ideas with the masters and discuss different variations of the recipe in order to develop your own skills.

Reader reviews

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Feasibility study

How much money is required to start this business?

Capital expenditures:

• purchase of equipment: RUB 35,000.
• purchase of food and consumables: RUB 5,000.
• expenses for organizing activities: registration of individual entrepreneurs, development of technical specifications and technical specifications for products sold, other expenses - 30,000 rubles.

The total capital costs for opening a business selling corn dogs is 70,000 rubles.

How much can you earn from this?

Calculation of revenue and profitability of activities

* Revenue consists of the sale of corn dogs (40 pieces per day) and drinks. ** The level of profitability is determined based on the opinion of the author of the article.

Break even

How many corn dogs do you need to sell per day for your business to become self-sustaining?

In order for a street outlet to reach the break-even point per day, it is necessary to sell products worth 2,000 rubles, that is, about 20 corn dogs .

Video



What is a “hotdog”? Surprisingly, the search engine produces a whole list of “ham makers” for this request! Although it would seem that there is nothing in common. The ham maker is a tin can with springs, and the hot dog maker is an electric unit that obviously cooks something by heating it. Let's ask about the “hot dog machine”! It's getting closer. True, basically, these are really units that spit out a hot dog per minute, and even along with a warm bun. Again, not quite right. But my “hot dog” slips among them! Only in name - a corn dog machine, along with corn dog sticks. What kind of animal is a “corn dog”? It turns out that gentlemen Americans have become so obsessed with eating dogs that even an ordinary sausage in the dough was also called a “dog”, however, “corn dog” - Corn dog in English “corn dog” - “corn dog”. This dog is prepared like an ordinary sausage, coated with dough, and usually not even corn dough, but this “dish” is almost always served on a wooden stick. Accordingly, a “hot dog maker” is a unit for baking corn dogs - sausages in dough on a stick. That's all business. Do you have a mezzanine at home?

Recipes from Domovest

In the USA, an interesting variety of hot dogs is quite popular - sausages in corn flour dough on sticks, deep-fried, called corn dogs. I've been wanting to make something like this for a long time, and finally got around to it. I report what I did.

For hot dogs on a stick, we first need cornmeal. Now it’s not a problem to buy it, but you can make it yourself, from corn grits, resins using a food processor, blender, coffee grinder or other similar unit. You can, of course, use only wheat flour, but then it will no longer be corn dogs.

So, we need the following products:

Half a cup of corn flour Half a cup of wheat flour 1 tsp. spoon of sugar 1/4 teaspoon of salt 1 teaspoon of baking powder (or soda) 1 egg Half a glass of milk About 10 standard sausages (20-30 small) Vegetable oil for deep frying Toothpicks or bamboo skewers.

It is better to take small sausages; large ones will still have to be cut into 3 parts. It’s just not cost-effective to make corn dogs from whole large sausages at home; you’ll need a lot of oil for frying. Baking powder is now sold in any store, but it can be replaced with soda slaked in vinegar (or boiling water).

Pour both types of flour into a cup, add salt, sugar and baking powder

Stir. You should get a dough similar in consistency to sour cream.

If it turns out thick or liquid, add milk or flour, respectively. Cut the sausages into three parts (you can boil them first)

Dip into the dough. It is advisable to first roll the sausages in flour, but I was too lazy to do this.

And fry in vegetable oil, heated in a frying pan or in a deep fryer. You can do it with chopsticks, they won’t do anything.

Place the fried corn dogs on a paper towel to collect excess oil.

Well, that’s it, the popular American food, which even has its own holiday called “National Corn Dog Day”, celebrated on the first Saturday in March, is ready.

As practice has shown, when preparing corn dogs at home, it is more convenient to fry without sticks, which, if desired, can be inserted later, before serving.

Or don’t use them at all, because in the original corn dogs, the sticks are intended solely for the convenience of snacking on the go. They eat corn dogs with ketchup, mayonnaise and mustard.

Sausages on a stick (Corn dogs, Hot dogs)

Well, or a place where various household appliances that are very necessary in the household are gradually moved? Toasters, roasters, convection ovens and other wonders of science and technology designed to ease the kitchen slavery of the modern housewife? No? I have! And there is already quite a large collection of devices, ingenious in their essence and beautiful in execution. They stand, lie, and gather dust... It’s a shame to throw them away, but it’s only interesting to cook something with them for the first two weeks. Maximum. Those same toasted toasts that jump out are amusing only at first, for example.

Recently, another candidate for a place on the top shelf appeared in my kitchen - I have a mezzanine just above the small corridor between the hallway and the kitchen. Most often, residents appear on this mezzanine as gifts for some occasion. So the latest device, the “hotdog maker,” appeared right on New Year’s Day. (the name is taken from the attached instructions) As you know, it’s not a gift that’s precious, it’s attention that’s precious, so I was very happy about such a gift - both the attention and the useful thing. And pretty in appearance, even. They also say, it’s true, that you don’t look a gift horse in the mouth, but excuse me, I’ll look and even take a photo. And the apparatus itself for making hot dogs (more precisely, corn dogs - American sausages in dough) and the result of its work. I will test it, so to speak, to the fullest before I send it to its eternal resting place. On the mezzanine.

Why on the mezzanine? Such a wonderful thing? Yes, as usual, because of its uniqueness and specialization - how often will I cook sausages on a stick? (I’m already getting ahead of myself) Once a year. In the first year. And for the last time. Definitely.

Don't believe me? Let's try the hot dog together. We act according to the instructions.

***

For the recipe for hot dogs in a hot dog maker we will need:

— sausages — 15 pcs.; — margarine — 100 g; - wheat flour - 2 cups; — chicken eggs — 7 pcs.; — milk — 1 glass; - baking powder - 5 g; - salt - 1/3 tsp.

Nothing special - sausages and batter, really. The trick is in the device itself - a cross between a waffle iron and an old-fashioned CD player. I won’t say anything about the unit itself - six recesses and one button. If it breaks, I'll read the instructions. In the meantime, we cook strictly according to the recipe.

Cooking a hot dog in a hotdog maker

Beat the eggs until smooth foam forms.

Add 100 g of melted margarine. (it’s best to use a microwave for this)

Add a glass of milk.

Add the required amount of flour, baking powder and salt.

Beat the dough until smooth. It all took about 10-12 minutes at most. Just, do you think I will prepare dough for breakfast in the morning?

Peel the sausages from the casing and cut them in half. There are two interesting points here - firstly, why cut off the natural casing from the sausage? For better diffusion with dough? Oh well. And secondly, it was only then that I realized why there were 15 sausages in the recipe if the machine only had 6 slots? It seems that 15 cannot be divided by 6 without a remainder? It turns out that our standard sausage does not fit into the “hole”! It has to be divided in half. Accordingly, we already get 30 blanks. And 30 by 6 is exactly 5 (five) “bookmarks”. The number is an integer, that's good. Only if I cook 5 bookmarks for 7-8 minutes (according to the instructions), then this amount will take a whole hour to complete! An hour to work with sausages in dough?! Blessed is he who believes.

Place prepared sausages on bamboo skewers. Here is the main trick of this dish! You need to insert the sausage strictly along the center line - slightly beveled - it will turn out to be a hell of a thing, not a corn dog. And certainly not a hot dog. Definitely. It would be good if this “cartridge” fits into this modern “clip.”

Pour one teaspoon of dough into each cell of the hotdog.

Place the prepared “filling on a stick” into the cells with the dough.

Drizzle each sausage with two more spoonfuls of batter.

Cover with a lid and cook for about 7-8 minutes. (I’m telling you, my first player was like this!)

You can tell if the corn dogs are ready by the beautiful golden color of the corn dogs.

Delicious hot dogs are ready! Cute, at least.

Corn dogs should be served hot, of course.

Bottom line: Is it delicious? - Tasty. Almost as tasty as a regular hot dog or a regular sausage roll. Was all this worth bothering with? Certainly. We must strive for something new and unknown. They say.

The one who liked it all was the child - almost a kebab on a stick! You don’t get wet like you do with hot dogs, and you don’t have to wash your hands afterwards. The child is delighted, practically. True, he doesn’t eat this corn dog so much as he waves it around and aims at everything - this thing really reminds him of some kind of rocket. It looks like I’ll have to keep the hoddognitsa in the kitchen for another week before sending it to the mezzanine - until my son gets tired of nibbling this “dish” around the stick.

Bon appetit!

With a corn dog recipe, these dishes are also often looked at:

Corn dog

(English corn dog - literally
"corn dog"
) - a sausage that is covered with a thick layer of corn flour dough and fried in hot oil. A corn dog is similar to a sausage roll or a hot dog.

Corn dogs

Despite the widespread promotion of healthy eating, fast food is firmly entrenched in our lives. Therefore, in order to avoid situations where a child secretly buys another hot dog, French fries, sausage roll or nuggets at fast food establishments, sometimes I prepare such products at home. After all, if you use high-quality products and cook in your own kitchen, it won’t be so harmful. In any case, I flatter myself with such hope, and today I decided to please my daughter and make corn dogs, which she begged me for the day before yesterday while walking along the mall.

To be honest, I really doubted that it would be possible to get such an even and golden batter, but thanks to the addition of corn flour, the batter does not spread and does not “shoot out”. It turned out just wonderful sausages in batter, I think I’ll risk cooking them more often.

Ingredients

• wheat flour 0.5 cup.
• corn flour 0.5 cup.
• egg 1 pc.
• Doctor's sausages 16 pcs.t
• milk 100 ml
• vegetable oil for deep frying 300 ml
• baking powder 0.5 tsp.
• salt a pinch
• paprika 0.25 tsp.
• ground garlic 0.25 tsp.

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How to cook corn dogs

1. I am preparing everything necessary. I clean the sausages from the film.
2. Pour premium wheat and corn flour, salt, baking powder and spices into a bowl.
3. I add an egg.
4. I mix and pour in milk.
5. I bring the batter to the consistency of thick sour cream. I set aside for 10 minutes. During this time it may thicken a little because the flour will swell.
6. I string the sausages onto bamboo sticks and roll them in flour or starch.
7. I dip it in corn batter on all sides. It should be thick enough to envelop the sausage in a thick layer and not drip. If I adjust its consistency by adding milk or flour, then you need to look at the situation.
8. I dip the skewers with sausages into preheated vegetable oil. They must be completely immersed in it.
9. Fry until evenly golden brown.

I serve immediately, although even when cooled, this delicacy scatters at the speed of sound.

Story

There is some controversy regarding the exact origins of the corn dog; in some ways it originated in the United States in the 1920s, and was popularized nationally in the 1940s. A US patent issued in 1927, confirmed in 1929, protecting the cooking process, described a corn dog, specifically a fried food on a stick:1 In the book 300 Years of Kitchen Collectibles

, author Linda Franklin Campbell states that the first Krusty Korn Dog baker appeared in 1929 in a wholesale hotel and restaurant food catalog. Corn dogs were baked in corn dough and resembled ears of corn when cooked.2

Article in The New York Times

, referring to “corn dog,” was written as early as 1947.3 A number of current corn dog purveyors claim credit for the invention and/or popularization of the corn dog.

Preparation

Corn dogs are often used as street food or fast food. Some purveyors or restaurateurs fry corn dogs just before serving.4 Corn dogs can also be found in almost any supermarket in North America as a frozen product that only needs to be reheated. Some corn dog suppliers sell these pre-made frozen corn dogs after they have been thawed and browned in the oven. Pre-cooked frozen corn dogs can be microwaved, but the corn coating will not be pretty.567 Corn dogs can be eaten plain or with a variety of sauces, such as ketchup, mustard, and mayonnaise.