Mini Merguez Corn Dogs

Mini Merguez Corn Dogs

  • Preparation 30 min
  • Cooking 20 min
  • Makes 45 hors-d’oeuvres, approximately
  • Freezes Yes

Categories

Ingredients

  • Mini corn Dogs

    • 1 1/2 cups (375 ml) corn flour
    • 3/4 cup (180 ml) unbleached all-purpose flour
    • 1 tablespoon (15 ml) sugar
    • 1 teaspoon (5 ml) baking powder
    • 1/4 teaspoon (1 ml) salt
    • 3/4 cup (180 ml) milk
    • 3 eggs
    • 1 green onion, chopped
    • 1 lb (454 g) merguez sausage, cut into 1-inch (2.5-cm) long pieces
    • Oil, for frying
  • Mustard Mayonnaise

Preparation

  • Mini Corn Dogs

  • Mustard Mayonnaise

Note from Ricardo

To freeze and reheat the mini corndogs: Freeze on a baking sheet lined with parchment paper, then transfer to a sealable freezer plastic bag. When you want to serve the already cooked bites, heat them for 15 to 20 minutes on a baking sheet in the center of a 180 °C (350 °F) preheated oven.

Personal Note