Rating: 4 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings

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.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

30 mins
3 mins
33 mins
12 corn dogs


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.

  • 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

539 calories; fat 36g; cholesterol 125mg; saturated fat 14g; carbohydrates 23g; mono fat 18g; poly fat 6g; insoluble fiber 2g; protein 22g; vitamin a 194.4IU; vitamin c 1.2mg; sodium 928mg; calcium 111.1mg; iron 1.6mg.