Key IngredientClassic Polish Sausage 28oz.AboutWow your crowd with these insanely delicious Korean Sausage Corn Dogs—our skewered Classic Polish Sausages and melty mozzarella covered and fried in a batter until perfectly crispy. Serve with ketchup and mustard for dipping, and you’ve got a blue-ribbon worthy meal!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
![]()
Key IngredientClassic Polish Sausage 28oz.
Recipe by
Ingredients
4 Farmer John Classic Polish Sausages, Cut in Half 8 Low-Moisture Mozzarella Sticks 12 Ounces Frozen French Fries 2 Cups Panko Breadcrumbs Oil, for Frying Ketchup & Mustard, Optional 3 1/2 Cups Flour 2 Cups Lukewarm Water 1 Tablespoon Instant Yeast 3 Tablespoons Sugar 1 Teaspoon Salt
Main - Korean Sausage Corn Dogs
Key IngredientClassic Polish Sausage 28oz.
Classic Polish Sausage 28oz.Batter:
Key IngredientClassic Polish Sausage 28oz.Directions
1Combine flour, sugar, instant yeast, salt, and water in a large pan long enough for the corn dog skewers to roll around in. Mix with a spoon until everything is well incorporated
2Cover the bowl and let the batter rise for an hour in a warm spot until it doubles in volume
3Soak the skewers in cold water until ready to use so they don’t break when deep-fried
4Cut the sausage in half and slice the cheese into similar-sized pieces. Skewer the sausage and cheese on sticks, sausage on the bottom and cheese on the top
5Cut frozen French fries into small pieces and add to a pan. Put panko crumbs in another pan and set aside
6Dip the sausage and cheese skewers into the batter. Roll with a twist as you lift, ensuring even coating. Use fingers to smooth, if needed
7Roll the battered skewer in the potatoes, then roll into the panko breadcrumbs. Use your hands to firmly press everything together. Make sure to cover the cheese with plenty of panko breadcrumbs so that the cheese won't ooze out
8Carefully drop the skewered sausage into oil at 350 ̊F and fry for about 3-4 minutes, rolling it around to fry evenly, until golden brown and crispy. Remove from the oil and let it rest on a cooling rack. Drizzle with ketchup and mustard, if desired. Serve immediately. Optional: For an octopus-shaped corn dog, cut the bottom 1- inch of the hot dog in a crisscross pattern. If using cheese slices, wrap the cheese around the hot dog and squeeze tightly to secure. Pro Tip: Fry 1-2 skewers at a time to ensure that the oil temperature stays consistent.
More Meaty RecipesHere and directly in your inbox!
You have been subscribed!
Polish Sausage Paella
alarm
55 mins
school
Beginner
restaurant_menu
6 Servings
Smoked Sausage Chili
alarm
50 mins
school
Beginner
restaurant_menu
4 Servings
BBQ Smoked Sausages
alarm
2 hrs 10 mins
school
Beginner
restaurant_menu
12 Servings
Breakfast Hash with Polish Sausage
alarm
45 mins
school
Beginner
restaurant_menu
4 Servings
Sausage Snack Rolls
alarm
35 mins
school
Beginner
restaurant_menu
6 Servings
Polish Sausage Paella
alarm
55 mins
school
Beginner
restaurant_menu
6 Servings
Smoked Sausage Chili
alarm
50 mins
school
Beginner
restaurant_menu
4 Servings
BBQ Smoked Sausages
alarm
2 hrs 10 mins
school
Beginner
restaurant_menu
12 Servings
Breakfast Hash with Polish Sausage
alarm
45 mins
school
Beginner
restaurant_menu
4 Servings
Sausage Snack Rolls
alarm
35 mins
school
Beginner
restaurant_menu
6 Servings
