Ingredients
- 2 (12 ounce) packages Zweigle's Chorizo chicken sausage - can also use hot dogs instead
- 1 cup yellow cornmeal
- 1 cup all-purpose flour, plus extra for rolling chicken sausages in
- ¼ teaspoon salt
- ¼ cup white sugar
- 4 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1 quart vegetable oil, for frying
- Wooden skewers or Popsicle sticks
- 1 Ranch seasoning packet
- 1 cup milk
- 1 cup mayonnaise
- 1 and ½ tbsp sriracha sauce or other hot sauce
- 1 tsp garlic powder
- ½ tsp onion powder
Instructions
- In a medium mixing bowl, combine cornmeal, flour, salt, sugar and baking powder.
- Stir in the egg and milk.
- Preheat the oil in a deep pot or saucepan over medium heat. Insert wooden skewers into the sausages about ⅔ of the way through.
- Dry the sausages thoroughly with a paper towel before dipping them in the batter so the batter will stick better. Roll them in flour.
- Pour the batter into a mason jar or tall drinking glass.
- Dip the sausages in the batter in the jar/glass until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain any excess grease on paper towels.
- Whisk together all ingredients in a small bowl until well combined.
- Cover & chill for at least one hour before serving.