Italian-Style Corn Dogs

AZPARZYCH's Note:

A twist on the favorite Fair treat...

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6-12

Yield: 12.0 corn dogs

• 12 italian sausage links , uncooked
• ½ cup water
• peanut oil
• 1 ½ cups yellow cornmeal
• 1 cup all-purpose flour
• ½ cup romano cheese , grated
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs , beaten
• 1 ¼ cups half-and-half or 1 ¼ cups light cream
• wooden skewer
• warm marinara sauce (optional)

Directions:

1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link.
2. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels.
3. Preheat oil to 375 degrees F.
4. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs and half-and-half. Add egg mixture to cornmeal mixture. Stir just until moistened.
5. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.
6. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F.
7. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce.