Mini Smoked Corn Dogs with Onion Sauce

Recipe by The View From the Great Island

Mini Corn Dogs with Onion Sauce ~ just like the ones that come from the street carts on the streets of New York City, only in miniature! More cute food to celebrate the end of the day and the end of the week.  Give me a mini corn dog and some good dipping sauce and I’ll follow you anywhere. Little smoked sausages are skewered, dipped in cornbread batter, and quickly fried.  I used masa harina because it has a finer texture than regular corn meal.  That way the coating is fairly light, not dry and bready, and it doesn’t overwhelm the little pups.  The onion sauce comes straight from the street carts of New York City. The tangy sweet and spicy onion sauce is a New York classic, and you’ll want to make plenty! Other sauces to try with your mini corn dogs ~~~ Hot Pepper Honey, or Homemade Ketchup or Hot, Sweet ‘n Smokey Mustard .  The corn dogs are adapted from the NYT  and the onion sauce is adapted from Food.com   Print Mini Smoked Corn Dogs with Onion Sauce Yield: serves 4 Ingredients For the corn dogs vegetable oil (for frying) 1 14 oz package mini smoked …

Ingredients

• for the corn dogs
• vegetable oil (for frying)
• 1 oz 14 package mini smoked sausages
• 1 cup masa harina (or regular corn meal)
• ¾ cup all purpose flour
• 1 tbsp sugar
• 1 tsp salt
• ½ tsp baking powder
• 1 egg
• 1½ cups buttermilk (possibly more)
• for the New York Style Onion Sauce
• 2 tbsp olive oil
• 1 onion (minced)
• 2 cups water
• ¼ cup ketchup
• 2 tbsp tomato paste
• 1 tsp corn syrup
• 1 tsp cornstarch
• 1 tbsp vinegar
• pinch hot pepper flakes
• ½ tsp salt

Method

1. To make the sauce: saute the onion for five minutes, until it's softened but not browned.
2. Add the rest of the ingredients and bring to a simmer. Cook for about 45 minutes, until reduced and thickened.
3. Cool and refrigerate until needed.
4. For the corn dogs, pour the oil to a depth of about 2 inches in a saucepan. Heat to 350F degrees.
5. Spear the mini sausages onto long toothpicks or cocktail skewers, set aside.
6. Whisk the dry ingredients together in a mixing bowl
7. Beat the egg and buttermilk. Add to the dry ingredients and mix well. If the batter is too thick for dipping, add a little more buttermilk.
8. Working with 2 at a time, dip the mini dogs in the batter, swirling around to completely coat, then tap off the excess and drop into the hot oil, stick and all. Fry a few at a time, stirring gently to ensure that they brown evenly. They will fry to a golden brown in about 2 minutes.
9. Set the dogs on a rack or paper towel to drain while you fry the rest.

View the recipe instructions at The View From the Great Island