Ingredients:
- 1/4 cup (60 ml) yellow mustard
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (5 ml) Worcestershire sauce
- 1/2 teaspoon (2.5 ml) hot sauce (like Tabasco or Sriracha), or to taste
- 1/4 teaspoon (1.25 ml) smoked paprika
- 12 Vienna sausages (approximately 1 pound, or 450g), drained and patted dry
- 1 cup (125g) all-purpose flour, plus extra for dusting
- 1 cup (150g) yellow cornmeal
- 1/4 cup (30g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, finely chopped
- 1 large egg
- 1 cup (240 ml) milk
- 2 tablespoons (30 ml) melted unsalted butter
- Vegetable oil, for frying (about 4 cups/950ml)
- Wooden skewers or chopsticks
Instructions:
- Prepare the Spicy Mustard: In a small bowl, whisk together all spicy mustard ingredients until well combined. Cover and refrigerate until ready to serve.
- Prepare the Vienna Sausages: Pat the Vienna sausages dry with paper towels. Insert a wooden skewer or chopstick into each sausage.
- Make the Batter: In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, pepper, thyme, and rosemary.
- Combine Wet and Dry: In a separate bowl, whisk together the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat the Oil: Pour about 4 inches of vegetable oil into a deep saucepan or Dutch oven. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Coat and Fry: Dust each Vienna sausage with a little flour. Dip each sausage into the batter, ensuring it's fully coated.
- Fry Until Golden: Carefully lower the coated sausages into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Drain and Serve: Remove the 'corn dogs' from the oil using tongs and place them on a paper towel-lined plate to drain excess oil. Serve immediately with the spicy mustard dip.