Ingredients

1 1/4 c. all-purpose flour

3/4 c. cornmeal

1/4 c. sugar

1 tsp. baking soda

1 tsp. coarse salt

1/2 tsp. curry powder

2 eggs

1 c. milk

1/2 tsp. curry powder

2 tbsp. coarse salt

Canola oil, for frying

8 cooked Bratwurst or knockwurst sausage

8 (6") bamboo skewers

Curry corn dog batter

Curry salt, to taste

Mustard, to taste

Preparation

  1. Make Curry Salt: Mix all ingredients in a small bowl. Set aside.
  2. Heat Oil: With caution, heat canola oil in a large pot to 350°F. Thread sausages onto bamboo skewers, pushing skewer into about 3/4 of the sausage. Leave enough space at the end of the skewer to hold onto while eating.
  3. Dip Corn Dogs: Place batter in a tall, cylindrical container. Dip skewered sausage vertically into batter. Slowly remove sausage.
  4. Fry Corn Dogs: With caution and using tongs to firmly hold skewer, place and hold dipped sausage vertically into the oil for 30 seconds, then carefully release the corn dog and fry for 6 to 8 minutes, until an internal temperature of 165°F is reached and batter is golden brown, turning as necessary. Use tongs to remove from oil and place on paper towel-lined plate. Repeat with remaining sausages. Garnish with curry salt and mustard.