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)
- 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 (160 degrees F).
- Drain on paper towels.
- Preheat oil to 375 degrees F.
- 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-and-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 375 degrees F.
- Remove corn dogs from hot oil; drain on wire racks.
- 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)