• 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


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