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?
- Boulder Sausage Company Beer Bratwursts - 1 package
- bamboo skewers - for frying
- cornmeal - 1 cup
- flour - 1 cup
- salt and pepper - to taste
- sugar - 3 tablespoons
- baking powder - 4 teaspoons
- egg - 1, beaten
- milk - 1 1/2 cup
- mayonnaise - 2 tablespoons, for the remoulade
- dijon mustard - 2 tablespoons, for the remoulade
- whole grain mustard - 2 tablespoons, for the remoulade
- lemon juice - 1 tablespoon, for the remoulade
- champagne vinegar - 1 tablespoon, for the remoulade
- dill pickles - 1/2 cup, diced, for the remoulade
- salt and pepper - to taste, for the remoulade
- tomato paste - 1 6 ounce can, for the spicy ketchup
- cholula - 2 tablespoons, for the spicy ketchup
- apple - 1/2, diced, for the spicy ketchup
- lemon juice - 1 tablespoon, for the spicy ketchup
- garlic powder - 1/4 teaspoon, for the spicy ketchup
- water - to thin ketchup as needed to reach desired consistency
- salt and pepper - to taste, for the spicy ketchup
- canola oil - 4 cups, for frying