Vienna Sausage "Corn Dogs" with Spicy Mustard Dip

Elevate your snack game with Vienna Sausage

Right, let's dive into making some seriously good food! ever wondered what to do with those little cans of vienna sausages sitting in the back of your cupboard? well, hold on to your hats because we're about to transform them into something truly special.

Trust me, these aren't your grandma's snacks.

Recipe Introduction: Vienna Sausage Recipes Reimagined

Quick Hook: From Can to Craveable!

Fancy a grown-up twist on a childhood favourite? these vienna sausage recipes will blow your mind! we're talking gourmet "corn dogs" with a spicy mustard dip.

Think elevated comfort food with a serious flavour punch.

Brief Overview: A Touch of Class

This dish gives a nod to the American fairground classic. But, it is far more sophisticated. It requires medium effort and takes only around 40 minutes. The recipe yields 6 servings.

Main Benefits: Hello Flavor!

Boost your snack game. this recipe brings a touch of gourmet flair to your vienna sausage experience. it is perfect for parties or a cheeky treat.

What makes it special is that spicy mustard. oh my days!

Ready to ditch the boring and embrace the delicious? then, get ready. let's gather those ingredients and create some proper magic in the kitchen! you know, i remember the first time i tried to make corn dogs from scratch.

Honestly, it was a bit of a disaster. the batter was too runny, and the sausages kept slipping off the sticks.

It was a right mess, but hey, you live and learn, eh?

Spice Up Your Sausage Game: The Secret's in the Mustard

Let's talk about the real star: the spicy mustard. we aren't talking about some bland, watery stuff you buy in a jar.

Instead, we're whipping up a zingy, flavour-packed dip that will make those vienna sausages sing. think yellow mustard meets dijon with a kick of spice and a smoky hint of paprika.

Trust me, it's the business. this spicy mustard really elevates sausage crockpot recipes .

Alright, let's dive into the heart of our vienna sausage "corn dogs" recipe: the ingredients and equipment. no need to stress, it's all pretty straightforward.

Honestly, you probably have most of this stuff already.

Ingredients & Equipment: The Lowdown

Main Ingredients: What You Need

Okay, so here's the shopping list broken down. Remember, quality counts, especially with those sausages!

• Spicy Mustard Prep:
  • Yellow Mustard: 1/4 cup (60 ml) . The standard yellow mustard, bright yellow, nothing fancy.
  • Dijon Mustard: 1 tablespoon (15 ml) . A good Dijon is key; it adds a bit of zing.
  • Worcestershire Sauce: 1 teaspoon (5 ml) . This stuff is magic. Umami-town!
  • Hot Sauce: 1/2 teaspoon (2.5 ml) (adjust to taste). I like Tabasco, but Sriracha works too.
  • Smoked Paprika: 1/4 teaspoon (1.25 ml) . Gives the mustard a lovely smoky depth.
• Vienna Sausage "Corn Dogs":
  • Vienna Sausages: 12 (approx. 1 pound, 450g) , drained and patted dry. Make sure they’re firm, not mushy. If they look a bit pale and sad, skip 'em.
  • All-Purpose Flour: 1 cup (125g) , plus extra for dusting. Plain old flour, nothing special.
  • Yellow Cornmeal: 1 cup (150g) . The finer the grind, the smoother the batter.
  • Granulated Sugar: 1/4 cup (30g) . Just regular sugar.
  • Baking Powder: 1 tablespoon . This is what makes them fluffy.
  • Salt: 1/2 teaspoon .
  • Black Pepper: 1/4 teaspoon . Freshly ground is always better, you know?
  • Dried Thyme: 1/2 teaspoon . Adds a lovely herbal note.
  • Dried Rosemary: 1/4 teaspoon , finely chopped. Don't go overboard, it's strong stuff.
  • Large Egg: 1 . A standard large egg, at room temperature.
  • Milk: 1 cup (240 ml) . Any kind of milk will do, even non-dairy.
  • Unsalted Butter: 2 tablespoons (30 ml) , melted. Adds richness to the batter.
  • Vegetable Oil: About 4 cups (950ml) , for frying. Canola or peanut oil works too.
  • Wooden Skewers or Chopsticks: For handling the hot dogs in the oil.

Seasoning Notes: Spice It Up

The spicy mustard is where you can really get creative. play around with different hot sauces and spice combos. crockpot hot sausage and peppers often uses a similar spice profile, so think about adding a pinch of italian seasoning.

For the batter, the thyme and rosemary are essential. they give it that gourmet twist. you can substitute with other herbs like oregano or marjoram if you fancy.

Equipment Needed: Keep It Simple

• Mixing Bowls: Medium and small. Glass or stainless steel are best.
• Whisk: For the mustard and the batter.
• Deep-Fry Thermometer: Essential for accurate oil temperature – 350° F ( 175° C) .
• Deep Saucepan or Dutch Oven: For frying.
• Tongs: For safely removing the corn dogs from the oil.
• Paper Towels: To drain the excess oil.
• Wooden Skewers or Chopsticks: To hold the sausages while dipping and frying. A fork will also do the trick.

You don’t need any fancy equipment for this vienna sausage recipes. a good saucepan and a reliable thermometer are the most important things.

I remember trying to make these without a thermometer once; let's just say they were either raw inside or burnt to a crisp! sausage crockpot recipes are great, but sometimes you just want that crispy, fried goodness.

And that's it. Gather your ingredients, get your equipment ready, and let's get cooking.

Alright, let's dive into making these amazing Vienna Sausage "Corn Dogs" with Spicy Mustard Dip! Forget what you think you know about vienna sausage recipes . This is not your grandma's picnic.

Prep Like a Pro!

Honestly, mise en place is your best mate in the kitchen. Get everything prepped and ready. This means:

• Mix your mustard.
• Pat those sausages dry.
• Have your batter ingredients measured.

A little prep avoids a right kerfuffle later. It's time-saving gold, I swear. Safety first! Oil gets hot, so be careful!

Let's Cook: Step-by-Step

Right, follow these steps, and you'll be laughing:

1. Whisk up your spicy mustard in a small bowl. Bung it in the fridge to chill.
2. Dry those Vienna sausages. Shove a skewer up each one.
3. Mix flour, cornmeal, sugar, baking powder, and herbs in a bowl.
4. In another bowl, mix egg, milk, and melted butter. Tip it into the dry ingredients. Mix gently.
5. Heat your oil to 350° F ( 175° C) . Use a thermometer, yeah?
6. Dust each sausage with flour. Dunk it in the batter.
7. Fry for 2- 3 minutes per side , until golden.
8. Drain on paper towels. Serve with that epic mustard.

See? Easy peasy.

Pro Tips and Tricks, Love!

Want to take these to the next level? Here are a few tricks:

• Don't overmix the batter. Lumps are your friend.
• Keep that oil temp steady.
• Make the mustard a day ahead. The flavours will develop, innit.

Avoid overcrowding the pot. otherwise, you'll get soggy corn dogs. nobody wants that, right? for make-ahead, you can mix the dry batter ingredients a day before.

Keep them in an airtight container. now if you are looking for crockpot dishes you are in the wrong place, we do fry our vienna sausage "corn dogs" here.

I have tried making these Sausage Crockpot Recipes . And this works! The "Corn Dogs" can be stored in the freezer and fried at a later point in time.

So there you have it! elevated vienna sausage recipes . these aren't just sausage slow cooker fare or something you'd bung in a sausage crockpot .

They are fancy and quick! give it a go, and let me know how you get on! what are you waiting for, let's make delicious fried vienna sausage recipes .

Alright, let's dive deeper into making these Vienna Sausage "Corn Dogs" the talk of the town! Think of this as your cheat sheet to corn dog perfection.

Recipe Notes: Making Vienna Sausages Shine

Let’s chat about what else you can do with these little fellas, alright? this ain’t just about frying ‘em up and hoping for the best.

These are about to be the best vienna sausage recipes you've ever tried! seriously!

Serving Them Up Right: Plating and Presentation

Presentation is everything, innit? don't just chuck these vienna sausage "corn dogs" on a plate. think a bit fancy! a smear of that spicy mustard on the plate, the "corn dogs" artfully arranged on top.

Maybe a sprinkle of chopped parsley for a bit of colour. bam! suddenly, you're a michelin-star chef.

For sides? coleslaw . proper creamy, tangy coleslaw. or maybe some crinkle-cut fries because, well, who can resist? and a cold drink, maybe a craft ginger beer, to wash it all down.

Trust me, it’s banging.

Storage Lowdown: Keepin' 'Em Fresh

Right, so you've made a batch, and there are leftovers. Not a problem! These are amazing!

• Fridge Time: Pop them in an airtight container and they'll be grand in the fridge for about 3 days.
• Freezing Frenzy: Freezing is an option, but honestly, they're best fresh. If you must, wrap them individually in cling film and then foil to stop freezer burn. They’ll last about a month.
• Reheating Ritual: Reheating can be a bit tricky. Oven is best (about 350° F/ 175° C for 10 mins), or you can use an air fryer. Avoid the microwave unless you want soggy sadness.

Mixing it Up: Time for Variations

Fancy a change? Let's get creative!

• Dietary Dance: Need a gluten-free option? No worries! Just swap out the flour and cornmeal for gluten-free versions. Easy peasy!
• Seasonal Swap: Instead of thyme and rosemary, use sage and parmesan in the Autumn!

I once accidentally dropped a load of Slow Cooker Sausage Peppers And Onions onto a vienna sausage . It was a disaster turned delight.

Nutrition Nitty-Gritty: What You Need to Know

Look, these aren't health food, alright? But everything in moderation!

• Quick Breakdown: Calories will be around 450 per serving, with a decent chunk of protein and a fair bit of fat.
• Health Perks: Vienna sausages do provide protein, which is good for muscle building. And the cornmeal has fiber. But let's be real, you're eating this for the taste, not the vitamins.

Using the Sausage Crockpot is an easy and delicious way to prepare them, but the fried approach is also something special.

Honestly, making these vienna sausage recipes is proper fun. don't be scared to experiment! i reckon this crockpot hot sausage and peppers recipe has inspired my journey in the kitchen! you could even make them in the slow cooker sausage peppers and onions .

Just get in there, have a laugh, and enjoy the process. you’ll love this, and so will everyone else! trust me; it will be a dish to impress made from sausage crockpot recipes .

Frequently Asked Questions

I'm a bit of a beginner in the kitchen. Is this "Vienna Sausage Corn Dogs" recipe too advanced for me?

Not at all! While it's a step up from just heating up the sausages, the recipe is designed with beginners in mind. Just take your time with the batter, keep an eye on the oil temperature (a thermometer is your best mate!), and you'll be frying up delicious corn dogs like a pro in no time. Remember to read the entire recipe before you start, and don't be afraid to ask a mate for help if you get stuck!

Can I make the spicy mustard ahead of time? I'm trying to be a domestic goddess (or god!).

Absolutely! In fact, making the spicy mustard a day or two in advance actually helps the flavors meld together even better, like letting a good cuppa tea steep properly. Just store it in an airtight container in the fridge. It'll be ready to add a bit of a kick when you're ready to tuck into your Vienna Sausage "Corn Dogs".

What's the best way to store leftover Vienna Sausage "Corn Dogs"? And how long will they last?

Leftover corn dogs are best stored in an airtight container in the fridge. They'll last for about 2-3 days, but be warned, the crispy texture might soften a bit. To reheat, you can use a microwave (quick but not ideal for crispness), an oven (for a slightly crispier result), or even an air fryer for that just-cooked feel. Don't tell anyone, but I've been known to eat them cold, straight from the fridge!

I'm trying to watch my figure, are there any healthier variations I can make to this vienna sausage recipes?

You can certainly lighten things up a bit! Try using turkey or chicken Vienna sausages, which are often lower in fat. You could also experiment with baking the corn dogs instead of frying – although the texture won't be quite the same, it's a healthier alternative. Another great trick is to incorporate whole wheat flour into the batter for added fiber, or reduce the amount of sugar.

Can I freeze these Vienna Sausage "Corn Dogs" for later? I'm batch cooking like a legend!

You can, but with a few caveats. For best results, freeze them before frying. Coat the sausages in batter, then place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag. When you're ready to eat, fry them straight from frozen. The texture might be slightly different than freshly made, but they'll still be tasty! Reheating previously fried ones tend to be a bit soggy.

Help! My batter keeps sliding off the Vienna sausages. What am I doing wrong?

Ah, the dreaded batter slide! The most common culprit is too much moisture. Make sure you thoroughly pat the Vienna sausages dry with paper towels before dusting them with flour and dipping them in the batter. Also, make sure your batter isn't too thin. If it is, add a tablespoon or two more of cornmeal. Finally, ensure the oil is hot enough; if it's too cool, the batter won't set quickly.

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