Recipe by Pamela Joyce Ochsner
A to-die-for switch from commercial corn dogs, made with pre-packaged bratwurst (any flavor, or all) fresh dough (home made is best), corn meal, and garlic.
Top Review by Proud Veteran's wife
We thought these were pretty good. My kids really enjoyed them. I'm not sure if it's really my favorite way to have corn dogs. But it was really simple to make. We didn't use bratwursts we used regular hot dogs. Thank you for the new recipe. Made for Fall PAC 2008.
One of the following four options
- 2 loaves frozen white bread dough (or 1 recipe of white bread dough or 1 recipe of wheat bread dough) or 2 loaves frozen whole wheat bread dough (or 1 recipe of white bread dough or 1 recipe of wheat bread dough)
- 4 lbs commercial bratwursts
- 1 cup cornmeal
- 3 large garlic cloves
- shortening, to grease pans with
Directions See How It's Made
- In food processor or coffee grinder, grind garlic cloves with corn meal in small batches until well powdered.
- Sprinkle liberally over counter where dough is to be rolled.
- Grease two cookie sheets.
- Separate dough into four equal parts. Roll each section of bread dough out in thin strips, widening out to fit just over the ends of one brat to measure width.
- Roll one brat at a time, cutting dough and pinching sides together over backs of each brat.
- Roll again in corn meal on counter, adding more cornmeal sprinkle as needed to coat brats.
- Arrange double the width of each corn dog on greased cookie sheets. Cover with warm damp towels; place in warm place and let rise until doubled in bulk.
- Bake at 375 for 30 minutes; brush with butter. Serve.