Tijuana Mama corn dogs.

Tijuana Mama corn dogs with honey mustard dipping sauce. © Ryan Schierling

We're no strangers to putting things inside of other things and deep-frying them. It doesn't happen all the time, but when we do break out the Wagner #8 fryer, what goes into it is pretty well-thought through. We've also been to a State Fair or two and have sampled the finest (and freakiest) fried fare, so we have a handle on what's been done and what hasn't.

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.