Sausage Corn Dogs
Source of Recipe
rdj
Sausage Corn Dogs
12 uncooked sausage links
1/2 cup water
Peanut oil
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup grated Romano or Parmesan cheese
2 teaspoons baking powder
1 teaspoon salt
2 beaten eggs
1 1/4 cups 1/2 + 1/2 or light cream
12, 10x1/4 inch wooden skewers or dowels
Warm marinara sauce (optional)
Prick several holes in each sausage link with the
tines of a fork. 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,
(160 degrees F). Drain on paper towels.
Heat oil to 375 degrees F.
For corn batter:
In a large bowl combine cornmeal, flour, cheese,
baking powder, and salt. Make a well in center
of cornmeal mixture. In a medium bowl combine
eggs and 1/2 + 1/2. 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, t3 at a time, about 3 minutes or until
golden. Do not crowd in pan. Be cautious of
splattering oil. Maintain oil temperature around 375
degrees F. Remove corn dogs and drain on wire
racks. If desired, serve with marinara sauce.
Makes 12.
Nutritional info per serving:
calories: 539, total fat: 36g, saturated fat: 14g
monounsaturated fat: 18g, polyunsaturated fat: 6g
cholesterol: 125mg, sodium: 928mg, carbohydrate: 23g
total sugar: 0g, fiber: 2g, protein: 22g
vitamin C: 2%, calcium: 11%, iron: 9%
starch: 1.5diabetic exchange
high-fat meat: 2.5diabetic exchange
fat: 3.5diabetic exchange
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