Celebrate “Something on A Stick” Day by making these juicy Bacon Wrapped Bratwurst Corn Dogs.
Bacon Wrapped Bratwurst Corn Dogs
- 1 package (4 links) Bratwurst
- 4-8 strips Gourmet Bacon, uncooked
- 2/3 cups of all-purpose flour
- 1/2 cup of yellow corn meal
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of cayenne
- 1 egg
- 3/4 cup of whole milk
- 4 tablespoons of cornstarch
- 4 skewers
- Wrap each sausage link with 1-2 strip of bacon, securing with a toothpick if needed. Place all 4 wrapped bratwurst in a cast iron skillet, then turn the heat to medium. Cook each sausage until the bacon just starts to crisp, turning to cook evenly. The sausages are already cooked, so you won't need to worry about under-cooked meat as long as the bacon is cooked. Transfer to a paper towel lined plate to drain and cool down.
- Pour about 1 inch of oil into a skillet (you can use the same skillet that you cooked the sausage in) and heat over medium-high heat until it reaches 375 degrees F.
- Line a fresh plate with paper towels, and set aside.
- In a medium mixing bowl, whisk together the flour, yellow corn meal, baking powder, salt, baking soda and cayenne until well combined.
- In a large bowl, whisk the one egg and whole milk. Then mix in dry ingredients until just combined. The batter will be thick and could be lumpy, but don't over-mix. Let the batter rest for 10 minutes.
- Transfer the batter into a tall glass that will be easier to dip your sausage in. Spread out the corn starch on a plate or baking sheet. Pierce each cooked sausage on a skewer, then roll into the cornstarch, tapping to release any excess.
- going one at a time, quickly dip the sausages into the batter to coat, then cautiously put right into the hot oil. Cook for 4-5 minutes until the coating is golden brown, rotating the sausages half way through. Remove with tongs to the paper towels for draining. Serve with a spicy dijon-horseradish mustard and enjoy.