Homemade Chicken Sausage Corn Dogs

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

1. In a medium mixing bowl, combine cornmeal, flour, salt, sugar and baking powder.
2. Stir in the egg and milk.
3. Preheat the oil in a deep pot or saucepan over medium heat. Insert wooden skewers into the sausages about ⅔ of the way through.
4. Dry the sausages thoroughly with a paper towel before dipping them in the batter so the batter will stick better. Roll them in flour.
5. Pour the batter into a mason jar or tall drinking glass.
6. Dip the sausages in the batter in the jar/glass until well coated.
7. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain any excess grease on paper towels.

1. Whisk together all ingredients in a small bowl until well combined.
2. Cover & chill for at least one hour before serving.