Chorizo Corn Dogs
Golden Brown, Deep Fried, Spicy Chorizo Corn Dogs
Corn dogs are awesome. Everyone knows it. It turns out they’re pretty easy to make too. Why not use a chorizo sausage vs. a hotdog? We’ve been eating a lot of homemade chorizo lately. One of the ways we love preparing the chorizo sausage is to slow cook it in the oven. The process creates a wonderful deep flavor and the sausage holds together the same as a link of cured Spanish chorizo. Deep fried chorizo corn dogs. Awesome.
Chorizo Corn Dogs Recipe
12 ounces ground chorizo
1/2 cup cornmeal
7 Tbsp flour
1/2 tsp salt
1/2 tsp baking powder
1/2 cup milk
1 Tbsp honey
wooden sticks (I used wooden skewers)
Preheat the oven to 200º. Divide chorizo into 8, 1.5 ounce balls. Place a piece of chorizo in the middle of a piece of plastic wrap. Fold the plastic wrap over the chorizo and form the sausage into a sausage link about 3 inches long and about the width of a hotdog. Repeat with remaining sausage. Place sausage on a foil lined baking sheet and into the oven. Cook for 3 1/2 hours. Remove from oven and let cool. Insert a stick into each sausage approximately 2/3 the length of the sausage.
Heat 3 inches of oil to 375º.
Combine all the dry ingredients in a bowl. In another bowl, add the egg, milk, and honey and whisk until combined. Add the dry ingredients into the wet and stir until smooth.
Dip each sausage in the batter and spin as you allow excess batter fall from the sausage. Carefully place in the hot oil and cook for 2-3 minutes until golden brown turning often. Place cooked corn dogs on a paper towel. Serve with roasted tomatillo salsa or ketchup mixed with some chopped chipotle peppers. Yummy.