Ingredients:

  • 1 lb (450 g) Cocktail Sausages (or pre-cooked hot dogs, sliced into 1.5-inch pieces)
  • 36 Cocktail Skewers
  • 1 cup (120 g) Fine Yellow Cornmeal
  • ¾ cup (90 g) All-Purpose Flour, sifted
  • 2 Tbsp (25 g) Granulated Sugar
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (3 g) Kosher Salt
  • 1 large Large Egg, lightly beaten
  • 1 cup (240 ml) Full-Fat Buttermilk, cold
  • 2 Tbsp (40 g) Runny Honey
  • 4 cups (~1 L) High Smoke Point Oil (Vegetable, Canola, or Peanut Oil) for frying

Instructions:

  1. Prepare the Sausages: Pat the cocktail sausages completely dry using paper towels. Skewer each sausage piece, inserting the skewer about three-quarters of the way through. Set aside.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until thoroughly combined and lump-free.
  3. Combine Wet Ingredients: In a separate small bowl, lightly whisk the egg, buttermilk, and honey.
  4. Form the Batter: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few small lumps are acceptable.
  5. Rest the Batter: Pour the finished batter into a tall drinking glass or beaker. Allow the batter to rest at room temperature for 15 minutes. This step is crucial for achieving a thick, clingy coating.
  6. Heat the Oil: Fill a deep, heavy-bottomed pot with at least 2 inches (5 cm) of frying oil. Attach a deep-fry thermometer to the side. Heat the oil slowly to 365°F (185°C).
  7. Test the Temperature: Maintain the oil temperature consistently at 365°F (185°C). Use the thermometer to monitor throughout the frying process.
  8. Dip the Sausages: Hold a skewered sausage by the stick and plunge it straight down into the tall glass of batter, rotating it gently to ensure full, even coverage. The batter should cling thickly.
  9. Fry the Corn Dogs (In Batches): Carefully lower the battered sausages into the hot oil, holding them by the stick momentarily to set the batter before releasing them. Fry only 4–6 at a time to prevent overcrowding and cooling the oil.
  10. Cook and Drain: Fry for 3–4 minutes, turning occasionally, until the batter is a deep golden brown and crisp. Remove the finished corn dogs with a spider or slotted spoon and place them immediately onto a wire rack lined with paper towels to drain excess oil. Sprinkle lightly with salt if desired.
  11. Repeat: Continue the process until all sausages are cooked, ensuring the oil returns to 365°F (185°C) before beginning the next batch.