Corn Saugs

October 9, 2009

Corn dogs at home. Ouch, watch out for the skewer when you take a bite.

When R.B. showed me how easy it is to change my car oil,  I remember thinking that’s all there is to it?  I paid the dealer how much to do that?

Corn dogs are the same situation.  You may be asking yourself what sort of high tech equipment does it take to get a hot dog so perfectly encased in cornbread.  What, they’re just hot dogs dipped in cornbread batter and fried?  That’s all there is to it?  You mean anyone can make them at home?

Yes, and it’s unbelievably easy with self-rising cornmeal mix and self-rising flour.  I shake my head as a write this, since I never did make that Martha White corn dog recipe during my Martha White years.   In those days, we were big on developing easy one-dish family meals blanketed with a hearty layer of cornbread–like that outrageous chili dog pie.  I love that recipe.

Now years later, my son Louis gets a corn dog at school and starts begging  for boxes of the frozen ones.  What, you want corn dogs?

We finally did it.  All it took was a relaxing October fall break in Rhode Island and those fantastic local Saugy hot dogs sitting there in the fridge.  Yes, if you are wondering, they sell little bags of Martha White Self-Rising Corn Meal Mix at the Wyoming Stop & Shop.  It’s the craziest thing.  Southern cornmeal in Rhodie Johnny cake country.  I love that both Tennessee and Rhode Island have a thing for white cornmeal.  It provides the most ironic and unexpected continuity in my cooking.  Next time, I’ll try making corn dogs with Rhode Island’s Kenyons Johnny Cake Corn Meal.

I cut the Saugys in half for easier frying. The natural casing gives them the greatest snappy bite.

See how the batter nicely coats the hot dog. It's not too thick or thin, adheres beautifully. Unlike my usual Martha White cornbread, this batter has more flour making a more pliable bread. You can add a spoonful or two of sugar if you like it sweeter.

Three at a time worked great in the Fry Daddy. They look absolutely perfect.

Corn Saugs relaxing in a sunny kitchen window. Can you imagine your friends' faces when you bring out a platter of these?

Corn Dogs or Corn Saugs–when you make them with Rhode Island Saugys

Oil for deep-fat frying

1 egg

1 cup milk

1 cup self-rising cornmeal mix

1/2 cup self-rising flour

6  to 8 good quality hot dogs, cut in half

Wooden skewers, optional

Beat the egg in a medium mixing bowl.  Stir in the milk and dry ingredients.  The batter should be thick-ish, not as pourable as your regular cornbread batter, but not too thick.  It should easily coat a hot dog with a nice even layer.  You’ll get the hang of it.   Add a little shot of water if your batter becomes too thick.  Coat a hot dog with an even layer of batter.  Fry in hot oil (365 F) for about 5 minutes.  We used R.B.’s old Fry Daddy and fried three at a time.  Serve hot with mustard and ketchup.  Makes 6 servings.

Posted in Appetizers, Meat, Quick Breads, Self-Rising Flour, Snacks