How to Make Venison Corn Dogs
This state-fair favorite gets a wild twist with deep-fried venison sausage
Few things feel like summer to me as much as a corn dog. They bring back great memories of the parish fairs I went to as a kid. With this recipe, you can “church up” yours with the venison sausages you already have packed away in the freezer. Serve these with good creole mustard and mac-and-cheese on the side, and wash it all down with your favorite root beer.
You Will Need
Ingredients
- 6 4 oz. links of venison sausage
- 4 cups, plus 21⁄2 cups,
- of your favorite lager
- 8 bay leaves
- 3 Tbsp. peppercorns
- Beef tallow, lard, or
- peanut oil for frying
- 3⁄4 cup cornmeal
- 11⁄4 cups flour
- 11⁄2 cups corn flour
- 1 tsp. baking soda
- 1 Tbsp. baking powder
- 1 Tbsp. salt
- 4 eggs
Directions
Cook the sausages: My favorite way is to poach the links in 4 cups of lager and 4 cups of water, with bay leaves and peppercorns. You just want to simmer the sausages, not boil them. Cook gently until the sausages firm up and reach an internal temperature of 140 degrees, then let them cool.
Heat the oil in the fryer to 310 degrees.
Make the batter: Mix all of the dry ingredients together. In a separate bowl, mix the eggs and the remaining 21⁄2 cups of lager together. Combine the wet and dry ingredients until smooth, then let the mixture rest for 10 minutes.
Skewer the chilled sausages lengthwise. Hold the skewer and gently submerge the sausage into the batter. Let the excess batter drip off, then place the sausage in the hot oil. Hold the corn dog by the skewer in the oil for about 15 seconds before you let it go. This will give the batter a chance to set. Working in batches, fry the corn dogs until they’re golden brown, about 7 minutes. Try to turn the corn dogs every couple of minutes so they cook evenly.