Corn Dogs Cheddar/Jalapeno Style

Name: Corn Dogs Cheddar/Jalapeno Style
Yield: 4 corndogs
Ingredients: 0 Bratwurst LIVAR - cheddar/jalapeno; 0 Black Angus burger - cheddar/jalapeno; General Ingredients; 4 Cheddar Jalapeno sausages /en/braadworst-livar-cheddar-jalapeno.html; 4 slices Cheddar cheese; 4 slices Smoked bacon; Panko; Batter Ingredients; 120 g flour; 120 g cornmeal; 300 ml buttermilk; 1 tsp baking powder; 2 eggs; 2 tbsp sugar; 1 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika powder; Equipment; Barbecue; Deep fryer; Skewers; Smoking wood; Plastic wrap

Winner 2024

Ingredients

4 corndogs

General Ingredients

4 Cheddar Jalapeno sausages

4 slices Cheddar cheese

4 slices Smoked bacon

Panko Batter Ingredients

120 g Flour

120 g Cornmeal

300 ml Buttermilk

1 tsp Baking powder

2 Eggs

2 tbsp Sugar

1 tsp Salt

1 tsp Black pepper

1 tsp Smoked paprika powder Equipment

Barbecue

Deep fryer

Skewers

Smoking wood

Plastic wrap

Corn Dogs, the ultimate American street food that is definitely worth trying. Love it. Honestly, we think sausages deserve way more love here in the Netherlands. We’ll help you out. Did you know there’s also a Korean Corn Dog? The Koreans actually came up with a better recipe than the Americans, using Panko, crunchy potato, or crushed cornflakes for the coating.

Corn Dog 2.0

In this recipe, I Ruud from Rudiculous Kitchen combined the best of both worlds and added a little extra to make it even tastier. Instead of hotdogs, we’re using big, juicy Cheddar Jalapeño sausages. On top of that, we’re adding a layer of cheese, a layer of delicious bacon, that classic soft American Corn Dog batter, and to finish it all off a coating of Panko. With this recipe, you’ll definitely stay in great shape.. :-)

Preparing the Corn Dogs

Preheat the barbecue to around 100°C (210°F).
Insert skewers into the sausages while pressing them straight on a cutting board or plate.
Add some smoking wood to the barbecue and place the sausages on it.
Smoke the sausages for about 30 minutes.
Meanwhile, make the batter by mixing all the ingredients in a bowl until smooth. The batter should have the thickness of pancake batter. Too thick? Add some buttermilk. Too thin? Add some flour.
After 30 minutes, remove the sausages from the barbecue and let them cool.
Remove the casing from the cooled sausages.
Wrap the sausages with cheddar and then with smoked bacon.
Wrap the sausages tightly in cling film to keep their shape, then place them in the freezer for about 30 minutes so they won’t fall apart later.
In the meantime, put some Panko on a plate and add a pinch of salt.
Heat the deep fryer to 180°C (355°F).
After 30 minutes, remove the sausages from the freezer and discard the cling film.
Dip each sausage in the batter, then roll in the Panko mix until fully coated.
Fry the Corn Dogs until golden brown, about 5–6 minutes. Don’t fry too many at once, otherwise they won’t brown evenly.