Bratwurst Beer-Battered Corn Dogs


  • 1/2 Cup  yellow cornmeal
  • 1/2 Cup  all-purpose flour
  • 1/4 Teaspoon  salt
  • 1/4 Teaspoon  ground pepper
  • 2 Tablespoons  sugar
  • 2 Teaspoons  baking powder
  • beaten egg
  • 1/4 Cup  milk
  • 1/4 Cup  Stella Artois beer
  • 4 Cups  vegetable oil
  • bratwurst sausages, cut in half
  • wood skewers
  • 1 Tablespoon  dijon mustard
  • 1 Tablespoon  whole-grain Dijon mustard
  • 1/2 Cup  crème fraîche
  • 1 Teaspoon  chopped dill
  • 2 Teaspoons  minced chives
  •   Juice of half a lemon

Michael Ferraro serves up these corn dogs at plenty of potlucks and parties, because they're quick and easy. And while this recipe is specifically football friendly with its beer-infused batter, "try using merguez sausage with truffles next time," Ferraro says. It'll be one classy shindig. Recipe from Delicatessen.


Preheat oil to 350 degrees. Whisk cornmeal, flour, salt, pepper, sugar, baking powder, egg, milk, and beer in a medium-sized bowl. Insert skewer lengthwise through the sausage and coat with batter. Fry for 3 to 4 minutes, just until golden brown, and place on a paper towel-lined plate. In a small bowl, combine crème fraîche, mustards, lemon juice, dill, and chives; season with salt and pepper to taste. Serve the corn dog along with dip.

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