Categories: Italian Sausage

Ingredients

• 12 uncooked Italian sausage links
• 1/2 cup water
• peanut oil
• 1 1/2 cups yellow cornmeal
• 1 cup flour
• 1/2 cup grated Romano
• 2 tsp baking powder
• 1 tsp salt
• 2 eggs, beaten
• 1 1/4 cups half-and-half
• 12 10x1/4-inch wooden skewers
• warm marinara sauce

Directions

1. Use the tines of a fork to prick several holes in each sausage link. In a large skillet, cook sausage over medium about 5 minutes or until brown. Carefully add the water. Bring to boiling; reduce heat. Simmer, covered for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160). Drain on paper towels.

2. Preheat oil to 375. 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.

3. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.

4. Fry corn dogs, three at a time, about 3 minutes or until golden. Serve with warm marinara.

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