Homemade Corn Dog Bites

Hey there, you crazy kids, voting for the Boulder Sausage Recipe Challenge is now open for 1 week. To vote for Whit’s Amuse Bouche to win the $500 gift card to Home Depot, simply go to Boulder Sausage’s Facebook Page, and “Like” the photo of my corn dog bites!  Piece of cake, errr corn dog!  Voting ends Saturday, October 1st.  Thank you!


Talk to me about food that reminds you of your childhood.  I have a few staples, many of which you hear about on too frequent of a basis (ice cream sandwiches, much?)

But, in all seriousness, I have such vivid memories of sitting at this plastic fisher-price picnic table with my cousins eating corn dogs.  There is nothing like this memory to me.  Hot, sticky Kentucky summer, sweat dripping down my ringlet covered head, and a corn dog the size of my face on a stick at that “just my size” picnic table.

And while I miss that feeling of childlike freedom and long Kentucky summer days, I don’t actually miss processed corn dogs.  So that’s why when Boulder Sausage Company reached out to me to do some recipe development, it was a no-brainer as to what I would make.

Boulder Sausage Company has asked me to create a recipe that reminds me of summer eats, using one of their sausages.  In exchange, they paid for my ingredients, and are hosting a contest on their facebook page for you to vote and determine the winning recipe – the creator of which will win a $500 gift certificate to Home Depot.

(Do you have any idea what $500 to Home Depot will make in my house? Think of all the DIY crafts YOU will get to experience by voting for me) Just saying. I’ll be sure to let you know when voting starts, but it’s next week.

And so today, we relive the memory of that plastic picnic table.  But this time, we do it without the preservatives and chemicals.  This time, we make our own corn dogs. And we make them bite sized, because, why the heck not?

Homemade Corn Dogs with a Spicy Ketchup and Remoulade

By Whitney, August 22, 2012

Homemade Corn Dogs with a Spicy Ketchup and Remoulade




In a skillet over medium high heat, cook the sausages until they are cooked all the way through, about 8 minutes per side.  Remove from the skillet and cut each sausage into 4 even pieces.  Place on the end of the skewers and set aside. Combine the cornmeal, flour, salt and pepper, baking powder, sugar, egg and milk to make the corn batter.  Heat the canola oil in a high sided pan until ready to fry.  Dip the battered bratwursts in the hot oil, rotating until a crust forms.  Cook in the oil until golden brown, about 1-2 minutes per corn dog bite.  Remove and drain on a paper towel. To make the remoulade, combine the mayonnaise, dijon, whole grain mustard, lemon juice, champagne vinegar, diced pickles, salt and pepper, and mix until well incorporated. To make the spicy ketchup, combine the tomato paste, lemon juice, cholula, apple, garlic powder, salt and pepper in a food processor.  Process and slowly add water until ketchup reaches your desired consistency. Serve corn dog bites with the spicy ketchup and the remoulade.  




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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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