Miniature Homemade Corn Dogs

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Miniature Homemade Corn Dogs {traditional and gluten-free recipes}

Bite-size smoked sausages are skewered and then dipped in a cornmeal breading before being quickly fried to a crisp golden brown to make Miniature Homemade Corn Dogs.

What’s not to love? Unless you are not a fan of sausage, in which case, maybe I can tempt you with Beer Battered Mushrooms? Or if you are in the mood for a less-fried option, Caprese Skewers with Balsamic and Olive Oil are sure to be a win.

Do I even need to tell you that my kids flip out over these each time I make these Miniature Corn Dogs? There were actual cheers at the table as my boys were eating these for the first time. I was lucky to snag a handful of them for myself before they were all gone.

Make Your Own Miniature Corn Dogs {traditional and gluten-free recipes included}

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Miniature Homemade Corn Dogs

Recipe adapted from and with thanks to The view from Great Island
Pin Print Review
Servings: 4 servings

Ingredients 

  • COOK'S NOTE: I use a refined coconut oil for simple pan-frying. There is no coconut flavor or aroma to the refined coconut oil. Be careful not to use unrefined oil though as it will most certainly leave you with coconut scented corn dogs. Vegetable, canola, peanut oils will all work as well. Coconut oil is simply my oil of choice most of the time.
  • 2-4 cups oil for frying
  • 1 14- ounce package of mini smoked sausages beef or pork
  • 1 cup masa harina regular corn meal is fine as well
  • 1/2 cup brown rice flour *
  • 1/4 cup tapioca flour *
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 1/2 cups buttermilk or this buttermilk substitute
  • Dipping sauces of your choice: mustard  ketchup, spicy barbecue sauce
  • * If you are not in need of a GF recipe substitute 3/4 cup all-purpose flour for the items marked with an *

Instructions

  • Pour the oil into a saucepan to a depth of about 2 inches. Heat the oil to 350 degrees. I use a fairly small pan, so that it requires less oil. Rinse and then blot dry the mini sausages. Spear the mini sausages with toothpicks or cocktail skewers, set aside.
  • Whisk together the dry ingredients. Whisk the egg into the buttermilk and pour into the dry ingredients. Whisk to combine. If the batter is too thick for dipping, add more buttermilk, a tablespoon or so at a time. (I did not need to add any additional milk to the GF version of this recipe.)
  • Dip the sausages, 2-3 at a time, into the batter. Swirl them around and then tap off the excess coating. Drop the coated sausages into the hot oil, stick and all. Fry a few at a time, stirring gently with a metal spoon or tongs to ensure they are browning evenly. It should take about 2 minutes for them to turn golden brown.
  • As they finish cooking, set them on a cooling rack over a metal tray (to catch any drips). Serve with the dipping sauces of your choice. Enjoy!
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{originally published 2-28-13 – recipe notes and photos updated 7-15-15}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Julia says

    Corn dogs were my go-to favorite food when I was younger and they'd be so much fun to make at home! This plate of mini corn dogs looks delicious and your girkins are making my mouth water too!

  2. Chris says

    I'm working on a trio of mini corn dogs right now, Italian sausage, chorizo, and brat but since the meat is raw, I have to cook it first and then do the batter dip and fry later. You have some great ideas here.

  3. Isabelle says

    Hello!
    I do need Gluten free, can I substitute the brown rice flour and the tapioca flour whit all purpose gluten free flour ?