Homemade Beer-Battered Corn Dog (simple and crispy)

Sausage Preparation

• 

  Step 1

  Cook the sausages in boiling water for about 5 minutes if they are raw (if they are pre-cooked, you can skip this step).
  Drain and let them cool slightly.

• 

  Step 2

  Insert a wooden stick into each sausage, pushing it in until halfway or slightly more.
  Roll the sausages in a bit of flour to allow the batter to coat the sausages evenly.

Batter Preparation

• 

  Step 3

  In a large bowl, mix together the cornmeal, all-purpose flour, sugar, baking powder, and salt.

• 

  Step 4

  In another bowl, beat the egg, then add the beer and vegetable oil. Mix well.

• 

  Step 5

  Add the beer mixture to the dry ingredients and stir until you get a smooth and homogeneous batter.
  If the batter is too thin, add a bit more cornmeal or all-purpose flour to thicken it slightly.
  The consistency should be thick enough to coat the sausages well.

• 

  Step 6

  Pour the batter into a tall, narrow glass to make coating the sausages easier.
  Heat the vegetable oil in a large pot or deep fryer to about 180°C (350°F).
  Dip each sausage into the batter, ensuring it's fully coated, then remove the sausage, gently turning it to avoid too much batter dripping off.

Frying

• 

  Step 7

  Dip the coated sausages into the hot oil and fry for about 3 to 5 minutes, or until they are golden and crispy. Turn the pogos if necessary to cook them evenly.
  Drain the pogos on paper towels to remove excess oil.
  Serve immediately with your favorite sauce, such as ketchup, mustard, or even a cheese sauce for an extra indulgent touch.