Mini Corn Dogs with Onion Sauce ~ just like the ones that come from the street carts on the streets of New York City, only in miniature!
More cute food to celebrate the end of the day and the end of the week. Give me a mini corn dog and some good dipping sauce and I’ll follow you anywhere.
Little smoked sausages are skewered, dipped in cornbread batter, and quickly fried. I used masa harina because it has a finer texture than regular corn meal. That way the coating is fairly light, not dry and bready, and it doesn’t overwhelm the little pups. The onion sauce comes straight from the street carts of New York City.
The tangy sweet and spicy onion sauce is a New York classic, and you’ll want to make plenty!
Mini Smoked Corn Dogs with Onion Sauce
For the corn dogs
- vegetable oil, for frying
- 1 14 oz package mini smoked sausages
- 1 cup masa harina, or regular corn meal
- 3/4 cup all purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1 egg
- 1 1/2 cups buttermilk, possibly more
for the New York Style Onion Sauce
- 2 Tbsp olive oil
- 1 onion, minced
- 2 cups water
- 1/4 cup ketchup
- 2 Tbsp tomato paste
- 1 tsp corn syrup
- 1 tsp cornstarch
- 1 Tbsp vinegar
- pinch hot pepper flakes
- 1/2 tsp salt
- To make the sauce: saute the onion for five minutes, until it's softened but not browned.
- Add the rest of the ingredients and bring to a simmer. Cook for about 45 minutes, until reduced and thickened.
- Cool and refrigerate until needed.
- For the corn dogs, pour the oil to a depth of about 2 inches in a saucepan. Heat to 350F degrees.
- Spear the mini sausages onto long toothpicks or cocktail skewers, set aside.
- Whisk the dry ingredients together in a mixing bowl
- Beat the egg and buttermilk. Add to the dry ingredients and mix well. If the batter is too thick for dipping, add a little more buttermilk.
- Working with 2 at a time, dip the mini dogs in the batter, swirling around to completely coat, then tap off the excess and drop into the hot oil, stick and all. Fry a few at a time, stirring gently to ensure that they brown evenly. They will fry to a golden brown in about 2 minutes.
- Set the dogs on a rack or paper towel to drain while you fry the rest.
Notes: I didn’t have any trouble getting the batter to stick to the dogs, but if you do, lightly dust them with a little flour or cornstarch first. If you’re wondering whether you can do a baked version, I tried and wasn’t happy with the results. Even with a thicker batter, it slides down off the dog before it can cook in the oven.
Questions and Reviews
i LOVE corn dogs (with a huge side of mustard, if you please)(though your sauce is also pretty outstanding!) but have never made my own. nice post!
I could easily eat that with a spoon
I am such a sauce junkie.
This sounds so good, and its the perfect season for pigging out.
GREAT photos….and…they look delish…thanks.
you had me at “onion sauce.” i have never even HEARD of that and onions are easily one of my favorite random things that i could eat forever. SO making this.
ok, my mouth is totally watering as I look at these pictures again and print the recipe. This might not wait a whole month now!
oh my gosh! I am so totally going to make these for our Christmas Eve appetizers. I think I should be able to make them in advance, freeze them and bake them until warm and toasted. That way it would be hassle free, just the way I like it on Christmas Eve. Thanks for yet another awesome recipe.