Corn dog (battered sausage)

Ingredients:

• 6 hot dog sausages
• 2 liters of peanut or vegetable oil for deep-frying
• 1.5 cups cornmeal (or polenta)
• 1.25 cups wheat flour
• 0.25 cups sugar
• 1 tbsp baking powder
• 0.25 tsp salt
• 2 cups of sour milk and more as needed
• 1 tbsp. vegetable oil
• 1 tbsp. honey
• 1 large egg
• 2 tablespoons cornstarch
• You will need: deep-fry thermometer and 6 wooden skewers

Preparation:

1. Heat oil in a large Dutch oven to 180°C (350°F) over medium heat. Line a large plate or baking sheet with paper towels.
   
   In a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Add the sour milk, vegetable oil, honey, and egg and mix. The batter should be slightly thicker than pancake batter; it should fall off a spoon but not run off. If necessary, add more buttermilk, 1 tablespoon at a time.
2. Dry the sausages thoroughly with a kitchen towel. Insert a skewer into the slit end of each sausage, piercing almost all the way through. Sprinkle cornstarch on a small plate and roll the sausages around to lightly coat them. Gently shake off any excess starch.
3. Pour the batter into a tall glass. Holding the end of a skewer, dip the sausage into the glass until it's completely submerged. Slowly pull the sausage back out, ensuring it's completely covered in batter, and allow some of the excess batter to drip back into the glass.
4. Immediately place the corn dog in the hot oil, holding it by the skewer (using tongs). Fry until deep golden brown, 2 to 3 minutes, turning the skewer to ensure even browning on all sides. Place the cooked corn dog on a plate lined with paper towels to drain. Repeat with the remaining corn dogs.
   
   Corn dogs can be topped with dipping sauce (see below). recipe).
   
   Note
   
   The key to this recipe is to make the batter thick, but not too thick. If the batter doesn't stick to the sausage, it's too thick. Add more buttermilk, 1 tablespoon at a time, and dip again. A very small amount of buttermilk can make all the difference. The sausages themselves should be dredged in flour to help the batter adhere. Smooth out any uneven spots with a spatula while frying..