This corn mutt goes up against the big dogs...
Today at the CBC Stampede pancake breakfast, I will strut along side some top pedigree chefs in the first annual CBC Radio Corn Dog Competition. I will have to compete against proper chefs like Chef Mike Dekker from Rouge Restaurant
, winner of the San Pellegrino #60 restaurant in the world and Chef Grant from Wurst
who has no shortage of beer and sausage. It will be an honour to cross sausages with such distinguished gentlemen.
But this cornmutt will give the big dogs a run for their money. The twist is an assortment of Spragg Meat
sausages skewered, tossed into the same beer batter and fried to golden perfection. The small rounds of surprise sausage encased in crispy batter make it easy to bite without having to gnaw it like a chew toy.
The judges, distinguished food critic John Gilchrist and food writer extraordinaire Julie Van Rosendaal will sample the corn dogs to determine the winner.
I will announce the winner when the results come in...
Corn mutt with Heinz 57
Makes a pack of 4 corn mutts, but obviously you’ll want to make more so multiply as needed INGREDIENTS
4 assorted uncooked sausages from Spragg Meats
Ideally your sausages are all the same size, but don’t stress if they are not
- breakfast sausage
- garlic sausage
1 cup all-purpose flour
¼ cup yellow cornmeal
1 cup beer, Wild Rose SOB
1 tsp baking powder
oil for frying, preferably cheap canola or corn oil
serve with Heinz 57
You’ll need 4 large wooden skewers
Preheat the oven to 450˚F.
Place the sausages on a baking sheet lined with parchment paper and plenty of space between the wieners.
Bake sausages for 12-15 minutes until they are cooked through. You can check to see if they are done by cutting one open and checking inside to see if it’s cooked.
Transfer the cooked sausages to a plate and chill in the fridge for 1 hour.
When the wieners are chilled you can start preheating your oil in a deepfryer or a deep pot.
Bring the oil to 350-375˚F.
Cut the cooked and chilled sausages into 1-inch rounds.
Alternating between sausages, place rounds of each sausage onto long skewers. It should look like a rainbow sausage kebab. Pack the rounds closely together so they form a tight bunching. Now make the batter.
For the batter combine the ingredients in a tall deep, vessels like a beer mug or a jug. You may need to double or triple the recipe in order to fully submerge the corn dog. In the vessel combine all the dry ingredients. Add the egg and beer while whisking to incorporate. If you are being picky you may want to strain out the lumps, but don’t get too finicky, it’s a corndog afterall.
Let the batter rest for 10 minutes, then dip the skewered sausage into the batter making sure it is super thoroughly coated in batter. Remove the sausage and let the last few drop drip off. Give it a little twirl to make sure it all stay on and to add a little flourish to the proceedings.
Submerge the corn dog completely into the hot oil and hold it by the wooden skewer. Cook until the outside forms a nice golden crust, about 5 minutes
Let the corndog cool before chomping it down with some Heinz 57.
Each bite will be a tasty surprise and you’ll be sure to win best in show…