Subj : BH&G 3639
To   : All
From : Dave Drum
Date : Mon Aug 16 2021 05:42:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian-Style Corn Dogs
 Categories: Pork, Breads, Cheese, Dairy, Sauces
      Yield: 12 Servings
 
     12    Uncooked Italian sausage
           - links
    1/2 c  Water
           Oil
  1 1/2 c  Yellow cornmeal
      1 c  All-purpose flour
    1/2 c  Grated Romano or Parmesan
           - cheese
      2 ts Baking powder
      1 ts Salt
      2 lg Eggs; beaten
  1 1/4 c  Half & half or light cream
     12    Wooden skewers or dowels
           - (10" x 1/4")
           Warm marinara sauce (opt)
 
  To cook Italian sausages, use the tines of a fork to
  prick several holes in each sausage link. In a large
  skillet cook sausage links over medium heat about 5
  minutes or until brown, turning frequently. Carefully add
  water. Bring to boiling; reduce heat. Simmer, covered,
  for 5 minutes. Uncover and cook, turning frequently,
  until liquid evaporates and sausages are done. Drain on
  paper towels.
  
  Heat oil to 375ºF/190ºC.
  
  For batter, in a large bowl combine cornmeal, flour,
  Romano cheese, baking powder, and salt. Make a well in
  center of cornmeal mixture. In a medium bowl combine eggs
  and half & half. Add egg mixture to cornmeal mixture.
  Stir just until moistened.
  
  Insert a wooden skewer into one end of each sausage link.
  Dip sausage links into batter, using a spoon to coat all
  sides evenly.
  
  Fry corn dogs, three at a time, about 3 minutes or until
  golden. Do not crowd. Be cautious of splattering oil.
  Maintain oil temperature around 375ºF/190ºC. Remove
  corn dogs from hot oil; drain on wire racks. If desired,
  serve with marinara sauce.
  
  Makes 12 corn dogs.
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I can't really argue with that although I know someone who will.
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