January 16, 2013
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While this recipe is specifically football friendly with its beer-infused batter, "try using merguez sausage with truffles next time," Micheal Ferraro says. It'll be one classy shindig.
Recipe from Delicatessen.
Ingredients
- 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
- 1 beaten egg
- 1/4 Cup milk
- 1/4 Cup Stella Artois beer
- 4 Cups vegetable oil
- 2 bratwurst sausages, cut in half
- 4 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
Directions
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.