Kountry Boys Sausage Corn Dogs are a golden, fried, country twist on a fairground favorite. Smoky Kountry Boys Skinless Cheese Sausage wrapped in homemade cornmeal batter makes the perfect backyard treat.
Difficulty: Easy
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Serves: 8
INGREDIENTS
1 1/4 cups all-purpose flour
3/4 cup fine yellow cornmeal
3 tablespoons granulated sugar
2 1/4 teaspoons baking powder
1 1/4 teaspoons kosher salt
1 cup whole milk
2 large eggs, lightly beaten
Peanut oil, for frying
16 (6-inch) wooden skewers
Ketchup and mustard, for serving
INSTRUCTIONS
Whisk in the milk and eggs until smooth. Cover and refrigerate until the batter thickens slightly, at least 2 hrs but no longer than 4 hrs.
Add peanut oil to a depth of 2 inches in a Dutch oven. Heat oil to 350°F over medium heat.
Insert wooden skewers into each sausage link, leaving at least 3 1/2 inches exposed for holding.
Working with one sausage at a time, dip into the batter using a slow spinning motion to coat evenly.
Using tongs, carefully lower the dipped sausage into the hot oil, holding it in place for 2 to 3 secs before releasing fully to prevent sticking.
Fry in batches of 3 or 4, turning frequently, until golden brown and crisp, about 4 to 5 mins.
Transfer to a wire rack set over a baking sheet to drain. Repeat with remaining sausages.
Serve hot with mustard or ketchup.
Description
Kountry Boys Sausage Corn Dogs
There’s something about a corn dog that takes you straight back to the fairgrounds. The smell of hot oil in the air. The sound of boots on gravel. The kind of food you eat standing up with mustard on your sleeve and not a single regret. But around here, we don’t settle for ordinary. If we’re making corn dogs, we’re doing it with Kountry Boys Skinless Cheese Sausage.
This isn’t the frozen kind you toss in the oven and forget about. These are golden, made-from-scratch corn dogs wrapped around smoky, seasoned sausage that’s got real Texas flavor in every bite. They’re built for tailgates, backyard cookouts and game days when you want something fun that still feels like real food.
Kountry Boys Skinless Cheese Sausage brings that bold, hickory-smoked backbone that holds up to the cornmeal batter. It’s hearty enough to stand on its own and flavorful enough that you don’t need a dozen toppings to make it shine. Just good sausage, good batter and hot oil done right.
How to Fry ’Em Up Texas-Style
It all starts with the batter. Flour and fine yellow cornmeal come together to give you that classic texture. A little sugar balances the savory sausage. Baking powder keeps things light. Milk and eggs bring it all together into a smooth, thick batter that’s made to cling to every inch of sausage.
Letting the batter chill isn’t just a suggestion. That rest time helps it thicken slightly so it coats evenly when you dip the skewered sausage. You want it thick enough to wrap the sausage but not so heavy it slides right off.
While the batter rests, heat your peanut oil to 350°F. This temperature matters. Too low and your corn dogs soak up oil. Too hot and the outside browns before the inside cooks through. A steady 350°F gives you that golden crust and keeps the sausage juicy.
Once the skewers are in the sausage links, it’s time to dip. Spin each sausage slowly in the batter so it’s fully coated. Then lower it into the hot oil, holding it for a few seconds before letting go. That small pause keeps it from sticking to the bottom of the pot.
Fry in batches, turning constantly so every side gets evenly browned. In just a few minutes, you’ll see that batter puff up and turn deep golden.
Transfer them to a rack so excess oil drains off before serving.
What Makes These Corn Dogs Different
Plenty of corn dog recipes exist, but here’s what sets this one apart:
- Kountry Boys Skinless Cheese Sausage delivers bold, smoky flavor in every bite
- The cornmeal batter stays light instead of heavy
- Frying at the right temperature keeps the crust golden and the sausage juicy
- Homemade always beats the frozen box
You’re not just making a snack. You’re making something folks will remember.
Tips for Perfect Corn Dogs Every Time
If you’re new to frying, don’t worry. A few small habits make all the difference.
First, use a thermometer. Oil temperature can shift fast and keeping it steady is key. Second, dip one sausage at a time. It keeps the batter smooth and helps each one fry evenly. Third, don’t overcrowd the pot. Giving them space keeps the temperature from dropping and helps them brown properly.
If you want to take it up a notch, serve them with a bold mustard or honey mustard on the side. Something with a little tang balances the richness of the fried batter and smoky sausage.
And always serve them hot. That shell is best right out of the fryer.
Serving It Up Right
Kountry Boys Sausage Corn Dogs are made for game day spreads and backyard tables. Stack them on a platter and watch them disappear. Pair them with fries, coleslaw or baked beans if you’re feeding a crowd. Or keep it simple with a bowl of mustard and let the sausage speak for itself.
They’re easy to store, too. If you somehow have leftovers, cool them completely and refrigerate. Reheat in a 350°F oven or air fryer to bring back that fresh bite. The microwave will warm them through, but won’t revive the texture, so use the oven if you can.
At the end of the day, this recipe is about taking something familiar and making it better. That’s what we do in a Texas kitchen. We start with quality ingredients, cook with care and make sure every bite delivers.
Kountry Boys Skinless Cheese Sausage brings the flavor. The cornmeal batter brings satisfaction. You bring the appetite.
Looking for more ways to load up your plate? Check out our other Kountry Boys recipes, like our Pigs in a Blanket or our Millionaires Bacon.