Mini Cornmeal Sausages with Creamy Honey Mustard

Mini Cornmeal Sausages with Creamy Honey Mustard

by | Nov 20, 2018 | APPETIZERS, SNACKS | 0 comments

Whether it’s Grey Cup, Super Bowl or simply having pals over to watch fight night, Mini Cornmeal Sausages with Creamy Honey Mustard are a man’s dream snack, aside from chicken wings of course. It’s pretty hard not to like battered and fried meat on a stick.  They’re fun and easy to make, and crazy good to eat. 

Let me start by saying, these aren’t your typical mini corn dog.  They’re made with cocktail sausages which gives them a meatier texture and better flavour than a regular hot dog.  The cocktail sausages that I used were a double smoked and triple cheese flavour.  Both amazing wrapped up in a cornmeal batter.  I also like the cocktail sausage because they’re a perfect size at 2” long, so there’s no cutting required and it makes them a great two-bite appetizer. 

The creamy honey mustard sauce has a subtle tang and a hint of sweetness.  So good, crispy and warm right out of the hot oil and dunked in sauce. No special equipment needed either, just a pot and a thermometer.  I own a deep fryer that has a removable basin for easy clean up, but in reality, nothing cleans up easier than a single pot.  So there’s really no excuse not to make these yummy Mini Cornmeal Sausages with Creamy Honey Mustard.  So go on and get your pals over, because this recipe makes about 48 and you’ll want to share.  Enjoy!

Author: Compelled to Cook

Mini Cornmeal Sausages with Creamy Honey Mustard
Print Recipe
    Servings Prep Time
    48 pieces 30 minutes
    Cook Time
    30-40 minutes
    Servings Prep Time
    48 pieces 30 minutes
    Cook Time
    30-40 minutes
    Mini Cornmeal Sausages with Creamy Honey Mustard
    Print Recipe
      Servings Prep Time
      48 pieces 30 minutes
      Cook Time
      30-40 minutes
      Servings Prep Time
      48 pieces 30 minutes
      Cook Time
      30-40 minutes
      Ingredients
      Cornmeal Sausages
      Creamy Honey Mustard
      Servings: pieces
      Instructions
      Creamy Honey Mustard
      1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
      Cornmeal Sausages
      1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
      2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
      3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
      4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
      Recipe Notes

      -use a deep fryer if desired.

      -I found cocktail sausages at Costco.

      -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

      -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

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      Tempura Asparagus with Soy Dipping Sauce

      Tempura Asparagus with Soy Dipping Sauce

      by | Aug 2, 2018 | APPETIZERS, SNACKS, VEGETABLES, VEGETARIAN | 0 comments

      Some years ago, one of my favourite appetizers served at The Keg was a tempura battered asparagus.  In the mix was also snow peas or green beans, but it’s been so long that I just can’t seem to remember.  What I do remember, is that the asparagus was the star of the show, hands down!  Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce.  Since the dish is no longer on the menu, I decided to make it for myself, and share with you today Tempura Asparagus with Soy Dipping Sauce.  You see, it’s simply the best when you can enjoy your favourites at home.

      The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking.  Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really. For me, it’s asparagus all the way, lightly coated and fried till just tender and plunged into a garlic and ginger studded soy sauce.  They’re addictive to say the least. Enjoy!

      Recipe source for Tempura Asparagus:  Compelled To Cook

      Tempura Asparagus with Soy Dipping
      Print Recipe
        Servings Prep Time
        4-6 people 25 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        4-6 people 25 minutes
        Cook Time
        20 minutes
        Tempura Asparagus with Soy Dipping
        Print Recipe
          Servings Prep Time
          4-6 people 25 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          4-6 people 25 minutes
          Cook Time
          20 minutes
          Ingredients
          Soy Dipping Sauce
          Asparagus
          Servings: people
          Instructions
          Soy Dipping Sauce
          1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
          Asparagus
          1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
          2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
          3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
          4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
          5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.