Nadia G shows us how using spicy chorizo instead of regular hot dogs turns this carnival classic into a kicked up pub grub favourite!
Total Time: 35 min
Prep: 15 min
Yield: 24 mini corn dogs
Grainy Maple Mustard:
1/2 cup grainy mustard
1/4 cup maple syrup
1 cup fine yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon freshly cracked pepper
1 cup beer
3 tablespoons honey
Vegetable oil, for frying
8 cooked chorizo sausages, each cut into 3 pieces
Special Equipment: wooden skewers
For the grainy maple mustard: Mix together the mustard and syrup in a bowl and set aside.
For the beer batter: Mix together the cornmeal, flour, baking powder, salt and pepper in a medium bowl. Stir in the beer, honey and eggs.
For the corn dogs: Heat oil to 350 degrees F in a deep saucepan over medium heat. Insert wooden skewers into the sausages, and then dip completely into the batter to coat. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Serve with a small bowl of the grainy mustard on the side.