Eastern Europe meets America in this sausage-y take on the corn dog using bratwurst or kielbasa sausages covered in a beer-cornmeal batter. Don’t forget to serve these with plenty of ice-cold brewskis and some spicy, grainy mustard for dipping. For a truly homemade sausage corn dog, make your own bratwurst, too.
Special equipment: You will need a deep-frying/candy thermometer and a short, narrow container or drinking glass for this recipe.
What to buy: Make sure to buy 100 percent wood toothpicks—cocktail toothpicks with plastic frills or paper decorations will melt or burn in the hot oil.
Game plan: The fried corn dogs can be frozen for up to 2 weeks. To reheat, place them on a baking sheet and bake in a 350°F oven for 20 minutes or until heated through.
This recipe was featured as part of our Make Your Own Corn Dogs project.
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