Just to shake things up a little…
I changed the game on your corn dogs.
Don’t even shake your head.
You know everything’s better with cheese. Not to mention, these are Italian sausage corn dogs. That’s pretty damn substantial.
I can’t help myself. One minute I’m mixing my cornmeal recipe together, and the next thing you know I’ve thrown in some very sharp white cheddar and cayenne.
So sue me.
THEN – I made this crazy dip that’s pretty much like pure crack. It’s sweet, tangy, and so very sexy.
If you’re not a dip person, you should be. I like to dip my favorite foods in all kinds of shit. It’s almost like food doesn’t come full circle for me unless there’s a dip or sauce waiting for it.
Oh, you need examples? Go here, here, here and here.
You’ll love the dip more than the corn dogs, more than likely, but don’t tell me that. Just enjoy.
Here’s the printable-
Italian Sausage White Cheddar Corn Dogs
- 1 1/2 cups self-rising cornmeal mix
- 1/2 cup all-purpose flour
- 1 cup buttermilk
- 1 egg, beaten
- 2 tablespoons sugar
- 1 tbsp cayenne pepper
- 4 oz. Cabot Farmhouse Reserve White Cheddar, shredded
- 16 oz. Italian sausage links, quartered, (I skewered mine each with a popsicle stick)
- 1 quart canola oil
- 2 tbsp. salted butter
- 1 tbsp. apricot preserves
- 1/4 cup Russian dressing
- 1 tbsp Worcestershire sauce
- Combine cornmeal mix through cheese thoroughly.
- Dip each sausage link in
- Heat oil to 350 degrees.
- Dip each sausage link in batter thoroughly to coat, then quickly place in hot oil. Fry for about 2 minutes, turning after 1 minute.
- Place on paper towels to drain.
- Combine all ingredients in a small sauce pan over low heat, whisking until melted and combined.
- Serve with corndogs.