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
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Ingredients
- Cackalacky Sauce
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4 cups
Yellow mustard
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1/2 cup
Apple cider vinegar
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8 ounces
Beer
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8 tablespoons
Brown sugar
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1/2 cup
Ketchup
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2 tablespoons
Black pepper
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2 teaspoons
Salt
- Corn Smokie
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1 cup
Buttermilk
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1
Egg
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3 tablespoons
Sugar
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1 1/2 teaspoons
Baking powder
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1 1/2 teaspoons
Baking soda
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1 cup
AP flour
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2/3 cup
Cornmeal
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2 pounds
Smoked pork sausage
Directions
- Cackalacky Sauce
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Heat all ingredients in a sauce pan over medium heat and mix well.
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Cook until sauce just begins to thicken.
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Serve cool or warm. The sauce will last in the refrigerator for a long time.
- Corn Smokie
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Cut the sausage to desired length and then grill or roast until the skin is crispy. Set aside.
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In a mixing bowl, combine buttermilk and egg. Start with one cup buttermilk, more may be added later if needed for consistency.
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In a second mixing bowl, combine the dry ingredients. Adjust the amount of sugar to taste.
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Make a well in the center of the dry ingredients and add buttermilk and egg mixture.
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Stir together until combined. Batter should be thicker than pancake batter.
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Dredge each sausage in flour then in the batter. Deep fry in oil that is 365 to 370 degrees (American) until golden brown.
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Once the Corn Smokies have cooled a little impale each onto a bamboo skewer and serve with Cackalacky Dipping Sauce.
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