One of our summer staples is corn dogs. Coverd in mustard, of course. One downfall of becoming gluten-free is I had to give up many of my favorite treats, including corn dogs. Until now…
Chicken Sausage Corn Dogs
60 minutes (includes batter’s 20 minutes sitting time)
- 8 Chicken Sausages
- 1 cup Milk
- 1 Egg
- ¼ tsp. Cinnamon
- 1 cup Gluten-Free Cornmeal
- 1 cup Gluten-Free All Purpose Flour
- 1 ½ tsp. Baking Powder
- 2 ½ tbsp. Sugar
- 1 tbsp. Salt
- Canola Oil
- Wooden Rods
1. Add oil to stovetop pot, just deep enough to fully cover corn dog. Heat on high.
2. Use a whisk or fork to mix flour, cornmeal, baking powder, salt, and sugar in large mixing bowl.
3. Combine milk, egg, and cinnamon in small mixing bowl. Whisk.
4. Pour milk mixture onto flour mixture. Stir well, until contents are distributed evenly. Let set at room temperature for 20 minutes.
5. Use a paper towel to pat chicken sausage dry. Rub a small amount of flour onto each sausage. This will help the batter to stick to the sausage. Insert wooden rods into sausage.
6. Pour batter into a tall, narrow drinking glass. Holding the stick, dip each chicken sausage into the glass and fully coat with batter.
7. Fry each chicken sausage corn dog in heated oil for 2 to 4 minutes (rotating as needed). Remove from oil. Set each corn dog onto a paper towel covered plate (this will help to absorb excess oils). Serve immediately.
Best when paired with cinnamon icing, to compliment the apple maple flavor, but you can always use the classic catsup and mustard.
Do your kids enjoy corn dogs?