Corn dogs and The Book Of Heavy Metal

So, I never did get me a corn dog in Seattle.
I had been warned that they are disgusting and my facination with trying one will not go rewarded. Hmmmmmmmm.
I shall concoct my own version. I think I may use proper sausage though.. Come on! We all know that hot dogs are made from eye balls and bum holes. Mmmmmmmmm.
The above vidoe by Dream Evil is one of Steve's guilty pleasures. It was official theme song for the week.

So here is my version of a corn dog. I have nothing to base it on though so you'll need to let me know how it compares.

Homemade corn dog with spicy tomato dip 

Serves 2

You will need 6 wooden lolly sticks or strong skewers

6 very good quality porky frankfurters. Not too thick as you want them to cook through. Or 6 vegetarian frankfurters.
120g yellow corn meal (Masa) If you can't get it then use fine non quick cook polenta
120g plain flour
1tsp caster sugar
1tsp dry mustard powder
1tp baking powder
Half tsp smoked paprika
Half tsp salt
120ml milk
1 egg beaten
1 tbsp melted butter

For the dipping sauce

4 tbsp tomato ketchup
2 tbsp mayonaise
1 tbsp sweet chilli sauce
Half teaspoon smoked paprika
Juice of 1 lime

Sunflower or vegetable oil for frying

To make the batter, sieve the Cornmeal, flour, salt, sugar, baking powder, mustard powder and smoked paprika into a bowl.
Add the beaten egg, milk and melted butter and mix lightly till it forms a smmoth batter. You want the batter to be quite thick so it coats the sausage.

Mix all the dipping sauce ingredients together and set aside.

So, fill a frying pan one third full of oil and heat on medium. Stick a lolly stick or skewer up the middle of your sausages.

Dip the sausages in the batter and let any excess drip off. Place into the oil and fry for about 5 minutes turning every now and then to make sure batter is nice and golden. Check that your sausages are cooked through. Drain onto kitchen paper and serve with the dipping sauce.

Let me know how it goes.