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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A twist on the favorite Fair treat... Ingredients:
12 italian sausage links, uncooked |
1/2 cup water |
peanut oil |
1 1/2 cups yellow cornmeal |
1 cup all-purpose flour |
1/2 cup romano cheese, grated |
2 teaspoons baking powder |
1 teaspoon salt |
2 eggs, beaten |
1 1/4 cups half-and-half or 1 1/4 cups light cream |
wooden skewer |
warm marinara sauce (optional) |
Directions:
1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link.
2. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels.
3. Preheat oil to 375 degrees F.
4. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs and half-and-half. Add egg mixture to cornmeal mixture. Stir just until moistened.
5. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.
6. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F.
7. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce.
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