MINI CORN DOGS CALORIES RECIPES

Name: Mini Corn Dogs
Prep time: 45 min
Total time: 45 min
Yield: 80
Ingredients: 1 cup yellow cornmeal; 3/4 cup all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon kosher (coarse) salt; 1/2 teaspoon baking powder; 1/2 teaspoon ground red pepper (cayenne); 1 cup milk; 1 egg; Vegetable oil for deep frying; 2 packages (1 lb each) cocktail-size smoked link sausages (40 sausages each); 80 round wooden sticks with one pointed end; 1/2 cup ketchup; 1/2 cup yellow mustard

MINI CORN DOGS RECIPE - PILLSBURY.COM

Mini Corn Dogs Recipe - Pillsbury.com image

Make these delicious appetizers using smoked sausages – perfect Halloween recipe for kid’s party.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 45 minutes

Yield 80

Number Of Ingredients 13

Ingredients

1 cup yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon baking powder
1/2 teaspoon ground red pepper (cayenne)
1 cup milk
1 egg
Vegetable oil for deep frying
2 packages (1 lb each) cocktail-size smoked link sausages (40 sausages each)
80 round wooden sticks with one pointed end
1/2 cup ketchup
1/2 cup yellow mustard

Steps:

In medium bowl, mix cornmeal, flour, sugar, salt, baking powder and red pepper. Stir in milk and egg with whisk until well blended.
In deep fryer or 3-quart heavy saucepan, heat 3 inches oil to 375°F. Dip each sausage in batter, allowing excess to drip off.
Fry sausages, in batches, in hot oil 2 to 3 minutes or until golden brown. Drain on paper towels. Insert pointed ends of sticks into sausages. Serve warm with ketchup and mustard for dipping.

Nutrition Facts : Calories 132 , CarbohydrateContent 4 g, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 165 mg

MINI CORN DOGS RECIPE: HOW TO MAKE IT

Mini Corn Dogs Recipe: How to Make It image

For fun flavor, try this mini corn dog snack made with cornmeal dough. Serve a tangy dipping sauce. —Geralyn Harrington, Floral Park, New York

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 13

Ingredients

1-2/3 cups all-purpose flour
1/3 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter
1 tablespoon shortening
1 large egg, room temperature
3/4 cup 2% milk
24 miniature hot dogs
HONEY MUSTARD SAUCE:
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

Steps:

In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms; dough will be sticky. , Turn onto a generously floured surface; knead 6-8 times or until smooth, adding additional flour as needed. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal. Place on greased baking sheets. , Bake at 450° until golden brown, 10-12 minutes. In an small bowl, combine the sauce ingredients. Serve with corn dogs.

Nutrition Facts : Calories 109 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 306mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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For fun flavor, try this mini corn dog snack made with cornmeal dough. Serve a tangy dipping sauce. —Geralyn Harrington, Floral Park, New York
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In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms; dough will be sticky. , Turn onto a generously floured surface; knead 6-8 times or until smooth, adding additional flour as needed. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal. Place on greased baking sheets. , Bake at 450° until golden brown, 10-12 minutes. In an small bowl, combine the sauce ingredients. Serve with corn dogs.

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