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Author Notes: Everyone loves meat on a stick (except for vegans, I guess) and this one is a Deep South turn on the good old American corn dog. I replace the frankfurter with a link of artisan smoked sausage and then make a zesty mustard-based BBQ sauce to dunk it in. —StuartRebDonald
- 4 cups Yellow mustard
- 1/2 cup Apple cider vinegar
- 8 ounces Beer
- 8 tablespoons Brown sugar
- 1/2 cup Ketchup
- 2 tablespoons Black pepper
- 2 teaspoons Salt
- Heat all ingredients in a sauce pan over medium heat and mix well.
- Cook until sauce just begins to thicken.
- Serve cool or warm. The sauce will last in the refrigerator for a long time.
- 1 cup Buttermilk
- 1 Egg
- 3 tablespoons Sugar
- 1 1/2 teaspoons Baking powder
- 1 1/2 teaspoons Baking soda
- 1 cup AP flour
- 2/3 cup Cornmeal
- 2 pounds Smoked pork sausage
- Cut the sausage to desired length and then grill or roast until the skin is crispy. Set aside.
- In a mixing bowl, combine buttermilk and egg. Start with one cup buttermilk, more may be added later if needed for consistency.
- In a second mixing bowl, combine the dry ingredients. Adjust the amount of sugar to taste.
- Make a well in the center of the dry ingredients and add buttermilk and egg mixture.
- Stir together until combined. Batter should be thicker than pancake batter.
- Dredge each sausage in flour then in the batter. Deep fry in oil that is 365 to 370 degrees (American) until golden brown.
- Once the Corn Smokies have cooled a little impale each onto a bamboo skewer and serve with Cackalacky Dipping Sauce.
- This recipe was entered in the contest for Your Best Picnic Dish