Lunch: Chorizo Corn Dogs with Grainy Maple Mustard
Ingredients
1/2 cup grainy mustard
1/4 cup maple syrup
Instructions
For the grainy maple mustard: Mix together the mustard and syrup in a bowl and set aside.
For the beer batter: Mix together the cornmeal, flour, baking powder, salt and pepper in a medium bowl. Stir in the beer, honey and eggs.
For the corn dogs: Heat oil to 350 degrees F in a deep saucepan over medium heat. Insert wooden skewers into the sausages, and then dip completely into the batter to coat. Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Serve with a small bowl of the grainy mustard on the side.
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Nutrition Facts
Serving Size: 24
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
