Mini Brat Corn Dogs with Cheddar Beer Sauce

Mini Brat Corn Dogs with Cheddar Beer Sauce

prep time

minutes
cook time

minute
servings
24
corn dogs

Ingredients





















Cooking Instructions

For cheddar beer sauce:


1

Heat large skillet over medium-high heat. Add butter and onions; cook on medium low about 15 minutes, stirring frequently, until softened. Slowly add water. Cook until liquid evaporates and onions are caramelized, about 8 minutes. Remove from heat and set aside.


2

In saucepan over medium heat, bring beer to simmer. In bowl, toss shredded cheddar with flour. Add cheddar mixture and cream cheese to beer with pinch of salt and pepper. Stir until cheese has melted completely, about 5 minutes. Stir in caramelized onions. Sprinkle with cilantro. Serve warm with mini brat corn dogs.


For mini brat corn dogs:


1

Heat oven to 250°F. Pour oil into large, heavy-bottomed pot to 3-inch depth. Heat over medium-high heat until it reaches 350°F on deep-frying or candy thermometer.


2

Meanwhile, insert 1 toothpick into each sausage piece; set aside.


3

In large bowl, mix together cornmeal, flour, baking powder and salt. Add beer, eggs and honey and mix with rubber spatula until just combined.


4

When oil is hot, dip sausage piece into batter by holding toothpick and rotating sausage until completely covered with batter. Immediately place sausage in hot oil. Repeat with 4 additional sausage pieces. Do not crowd. Fry, turning occasionally, until light golden brown, about 2 minutes. Using slotted spoon or tongs, transfer sausage dogs to plate lined with paper towels to absorb excess oil. Transfer dogs to warm oven and complete frying remaining dogs.


5

Once all dogs are fried, serve immediately with cheddar beer sauce for dipping.


Ingredients





















Cooking Instructions

For cheddar beer sauce:


1

Heat large skillet over medium-high heat. Add butter and onions; cook on medium low about 15 minutes, stirring frequently, until softened. Slowly add water. Cook until liquid evaporates and onions are caramelized, about 8 minutes. Remove from heat and set aside.


2

In saucepan over medium heat, bring beer to simmer. In bowl, toss shredded cheddar with flour. Add cheddar mixture and cream cheese to beer with pinch of salt and pepper. Stir until cheese has melted completely, about 5 minutes. Stir in caramelized onions. Sprinkle with cilantro. Serve warm with mini brat corn dogs.


For mini brat corn dogs:


1

Heat oven to 250°F. Pour oil into large, heavy-bottomed pot to 3-inch depth. Heat over medium-high heat until it reaches 350°F on deep-frying or candy thermometer.


2

Meanwhile, insert 1 toothpick into each sausage piece; set aside.


3

In large bowl, mix together cornmeal, flour, baking powder and salt. Add beer, eggs and honey and mix with rubber spatula until just combined.


4

When oil is hot, dip sausage piece into batter by holding toothpick and rotating sausage until completely covered with batter. Immediately place sausage in hot oil. Repeat with 4 additional sausage pieces. Do not crowd. Fry, turning occasionally, until light golden brown, about 2 minutes. Using slotted spoon or tongs, transfer sausage dogs to plate lined with paper towels to absorb excess oil. Transfer dogs to warm oven and complete frying remaining dogs.


5

Once all dogs are fried, serve immediately with cheddar beer sauce for dipping.


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