|Tijuana Mama corn dogs with honey mustard dipping sauce. © Ryan Schierling|
This recipe is much more simple than the Thin James and pasteurized cheese-product loaded jalapenos, but it does utilize a gas station staple – the homely pickled sausage.
To be more specific, a spicy pickled sausage called the Tijuana Mama that is a sinus-clearing, tastebud-tingling, tongue-puckering treat. Why use plain old hot dogs when you can push the corny dog envelope? Paired with a dip in honey mustard sauce, these are a dangerous dog like you've never seen. They look innocent on the outside, and one bite seems like enough of a novelty, but when you get down to the stick your forehead is sweating and you've got to have another. The pickled sausage innards are fiery, the cornmeal coating is fluffy on the inside with a delicate sweet tooth, and the complementary honey mustard sauce momentarily cools the fires just enough. These ain't no State Fair corn dogs, well... not yet, at least. Big Tex, give me a call.
Tijuana Mama corn dogs
12 Tijuana Mama pickled sausages
12 corn dog sticks (or chopsticks)
1 1/4 cup all-purpose flour, plus 1/4 cup for dredging sausages
3/4 cup yellow cornmeal
3/4 cup whole milk
6 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
Vegetable oil for frying
Mix all dry ingredients. Add milk and eggs and whisk until there are no lumps. Ladle the batter into a pint glass, about 3/4 up the side of the glass. Push the sticks halfway into each sausage, and lightly dredge the sausages in flour. Brush off any excess flour. Dunk the sausages into the batter, letting any excess drain off back into the pint glass. Fry in 375 degree oil until brown and crispy. Serve with honey mustard sauce.
Honey Mustard Sauce
1 cup real mayonaisse
3/4 cup yellow mustard
1/2 cup honey
1 tablespoon lemon juice
Mix all ingredients until well-combined.
|State fair fare indeed. © Ryan Schierling|