Corn Smokies with Cackalacky Dipping Sauce

June 19, 2011
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

  • Serves 4
  • Cackalacky Sauce
  • 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
  • Corn Smokie
  • 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
In This Recipe
  1. Cackalacky Sauce
  2. Heat all ingredients in a sauce pan over medium heat and mix well.
  3. Cook until sauce just begins to thicken.
  4. Serve cool or warm. The sauce will last in the refrigerator for a long time.
  1. Corn Smokie
  2. Cut the sausage to desired length and then grill or roast until the skin is crispy. Set aside.
  3. In a mixing bowl, combine buttermilk and egg. Start with one cup buttermilk, more may be added later if needed for consistency.
  4. In a second mixing bowl, combine the dry ingredients. Adjust the amount of sugar to taste.
  5. Make a well in the center of the dry ingredients and add buttermilk and egg mixture.
  6. Stir together until combined. Batter should be thicker than pancake batter.
  7. Dredge each sausage in flour then in the batter. Deep fry in oil that is 365 to 370 degrees (American) until golden brown.
  8. Once the Corn Smokies have cooled a little impale each onto a bamboo skewer and serve with Cackalacky Dipping Sauce.
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