Ingredients

The following ingredients have 4 Servings
  • vegetable oil (for frying)
  • 1 14 oz package mini smoked sausages
  • 1 cup masa harina (or regular corn meal)
  • 3/4 cup all purpose flour
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 egg
  • 1 1/2 cups buttermilk (possibly more)
  • 2 Tbsp olive oil
  • 1 onion (minced)
  • 2 cups water
  • 1/4 cup ketchup
  • 2 Tbsp tomato paste
  • 1 tsp corn syrup
  • 1 tsp cornstarch
  • 1 Tbsp vinegar
  • pinch hot pepper flakes
  • 1/2 tsp salt

Instruction

  • To make the sauce: saute the onion for five minutes, until it's softened but not browned.
  • Add the rest of the ingredients and bring to a simmer. Cook for about 45 minutes, until reduced and thickened.
  • Cool and refrigerate until needed.
  • For the corn dogs, pour the oil to a depth of about 2 inches in a saucepan. Heat to 350F degrees.
  • Spear the mini sausages onto long toothpicks or cocktail skewers, set aside.
  • Whisk the dry ingredients together in a mixing bowl
  • Beat the egg and buttermilk. Add to the dry ingredients and mix well. If the batter is too thick for dipping, add a little more buttermilk.
  • Working with 2 at a time, dip the mini dogs in the batter, swirling around to completely coat, then tap off the excess and drop into the hot oil, stick and all. Fry a few at a time, stirring gently to ensure that they brown evenly. They will fry to a golden brown in about 2 minutes.
  • Set the dogs on a rack or paper towel to drain while you fry the rest.