Italian-Style Corn Dogs

• 12 italian sausage links, uncooked
• 12 cup water
• peanut oil
• 1 12 cups yellow cornmeal
• 1 cup all-purpose flour
• 12 cup romano cheese, grated
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1 14 cups half-and-half or 1 14 cups light cream
• wooden skewer
• warm marinara sauce (optional)

1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link.
2. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently.
3. Carefully add water.
4. Bring to boiling; reduce heat.
5. Simmer, covered, for 5 minutes.
6. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F).
7. Drain on paper towels.
8. Preheat oil to 375 degrees F.
9. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt.
10. Make a well in center of cornmeal mixture.
11. In a medium bowl combine eggs and half-and-half.
12. Add egg mixture to cornmeal mixture.
13. Stir just until moistened.
14. Insert a wooden skewer into one end of each sausage link.
15. Dip sausage links into batter, using a spoon to coat all sides evenly.
16. Fry corn dogs, three at a time, about 3 minutes or until golden.
17. Do not crowd.
18. Be cautious of splattering oil.
19. Maintain oil temperature around 375 degrees F.
20. Remove corn dogs from hot oil; drain on wire racks.
21. If desired, serve with marinara sauce.

italian sausage links, water, peanut oil, yellow cornmeal, flour, romano cheese, baking powder, salt, eggs, light cream, wooden skewer, warm marinara sauce

Taken from www.food.com/recipe/italian-style-corn-dogs-436623 (may not work)