August 4, 2005
Why can’t you make a corn dog with bratwurst? How bad could that be? I decided to find out. Since Bratwurst is uncooked (mine are) and they won’t be in the oil long enough to cook, they need to be cooked before battering.
12 oz beer, pan, 2 brats. – Simmer. 20 minutes to 2 hours depending on what you read adding water or beer as you need it. Some suggest pricking the sausage, I’m not going to do that. In fact I’m going directly from frozen to the pot and let it simmer until I think they are done, then let them dry. I tossed in a bit of dried onion flakes into the beer but I doubt it’s going they will change anything.
When cooking for one, it’s not hard to see that the batter recipes make a lot of batter. I’m cutting my recipe in half and just for thoroughness, the remainder will be made into faux hush puppies, so I’d better start with a thick batter. I’m not going to use the wire basket on the deep fryer either since the batter will collect there and may never float. There’s no point in trying to run a stick up the cooked bratwurst either. A long stick makes breading and frying a lot harder.
Drain the cooked brats on a wire rack over a paper towel on a baking pan. They need to be really dry, I’m guessing.
Here’s my half recipe for batter:
- 1/2 cup corn meal
- 1/4 cup all purpose flour
- 3/4 tsp baking powder or best quess
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 tsp dry mustard (a hefty pinch?)
- 1/8 tsp pepper (I’m using a pinch of cayenne)
- 1 egg, slightly beaten
- 3/8 cup milk. Wing this one to the consistency you want
Mix the first 7 ingredients in a bowl. Combined milk and beaten egg in another bowl. Add to dry ingredients, stiring. Add more milk if you need a lighter batter.
Heat your oil to 375. Finely chop up a green onion or two while you wait.
When the oil is heated, dredge the brats in flour or cornstarch and shake of the excess. Then dip in the batter, to coat and put in the hot oil. Cook a couple of minutes turning every so often until it’s the brown color you like. Drain over the the rack over paper towels and you could put the baking sheet and the wire rack and the corn brats in a 200F oven while you finish the faux puppies.
Add the minced green onion to the remainder of the batter. Some black pepper seems like a good idea. Mix and then drop a healthy table spoon at a time in the hot oil. Fry a few minutes until it seems done, drain on the rack (which you have to take out of the oven). You may have to add a bit of flour to the batter with onions.
The corn brats are really good. The batter could be a bit thicker and the corn meal has a crunch you don’t get at the state fair if that’s what you want to duplicate. That said, it is the best corn dog you can get. The fritters/hush puppies, they needed and another 1/4 cup of flour and they really need more seasoning and should fried beyond golden, into the dark brown stage. The little crunchy bits were better than the bigger softer ones.