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Italian-Style Corn Dogs

A twist on the popular hot dog version, spicy Italian sausage links are deep fried in a cornmeal and Romano cheese batter. Serve with warm marinara sauce for dipping.

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  • Makes: 12 servings
  • Serving Size: 1 corn dog
  • Yields: 12 corn dogs
  • Prep: 30 mins
  • Cook: 3 mins per batch

Italian-Style Corn Dogs

Directions

  1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels.
  2. Preheat oil to 375 degrees F. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs and half-and-half. Add egg mixture to cornmeal mixture. Stir just until moistened.
  3. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.
  4. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce. Makes 12 corn dogs.

Nutrition Facts (Italian-Style Corn Dogs)

  • Per serving:
  • 539 kcal cal.,
  • 36 g fat
  • (14 g sat. fat,
  • 6 g polyunsaturated fat,
  • 18 g monounsatured fat),
  • 125 mg chol.,
  • 928 mg sodium,
  • 23 g carb.,
  • 2 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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