Mini Chorizo Picante Corndogs

It all began when I was reading my latest cookbook selection from the library entitled In the Kitchen With a Good Appetite by Melissa Clark.  In the book she actually includes a chapter on deep-frying, and while this is enough to grab my attention, the commentary that she quoted from a friend of hers on the subject of deep-frying is quite funny and true.  She says, " If you go to someones house and the hostess is deep-frying, you know you're in for a good time." Amen, Melissa's friend, Amen.  

I must include here that deep-frying is in my roots, but only for one food delicacy in particular: deep-fried, beer-battered cheese curds.  You may be able to imagine, then, how when the Packers made it to the Superbowl, the Wisconsin contingent here in Seattle became very excited in thinking about cooking that Midwest staple.  Problem was, acquiring cheese curds here in Seattle is WAY different than in Wisconsin.  They are not found everywhere, and it would be quite expensive to to buy enough for a party.  So, we began to brainstorm.  We had the fryer, so we decided to branch out; That is precisely when I came across this recipe.

Since I work for a really great sausage maker, I was already on the right track with this recipe.  That, and the batter is brilliant; You will quickly realize that it will be a great all-purpose batter to have in your back pocket.  The only alteration I made to the original recipe was that I used fresh sausage instead of dried, and it worked great.  Thanks, Melissa! Now go gather some friends and have a party, and remember, if you're deep-frying--you're sure to have a good time.



Mini Chorizo Picante Corndogs


Batter:
1 cup cornmeal
3/4 cup all-purpose flour
2 Tbsp sugar
1 tsp kosher salt
1/2 tsp baking powder
1 egg
1 cup whole milk


8 oz (2 4 oz links) fresh sausage-or-8oz dried Spanish chorizo cut into 1/2 inch pieces
Canola oil for frying


Combine the dry ingredients for the batter and then whisk in the egg and milk. Fill a heavy pot halfway with oil and heat to 375 on a deep-fat thermometer, or alternatively use a deep fryer with a temperature gauge. If using fresh links, "pipe" out balls of sausage from one end one the link and dip in the batter. Working in batches, use a slotted spoon to lower the balls into the oil and fry for about 4-5 minutes. If you are unsure about doneness, simply cut into one to make sure the center is cooked. Transfer to a paper-towel lined plate to drain.


P.S Thank you to Allison for taking the photograph from her phone; This was our only chance to gather evidence of these little beauties.