Basque Chorizo Corn Dogs with Beer Cheese Dipping Sauce

By: Clint Jolly | Great Thyme Catering
basque-chorizo_great_thyme

Ingredients

Basque Chorizo Corn Dogs

  • 4 Flocchini Basque Chorizo
  • 3 Cups Canola or Vegetable Oil for frying
  • Cup Yellow Corn Meal
  • Cup All Purpose Flour
  • Cup Whole Milk
  • 1 Egg
  • 1 tsp. Baking Powder
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Kosher Salt
  • tsp. Ground Black Pepper
  • 1 Jalapeno Pepper, seeded and minced

Beer Cheese Dipping Sauce

  • 1/2 lb. Sharp Cheddar, grated (do not use pre-grated cheese)
  • 1/4 lb. Parmesan, grated
  • 1 12 oz. bottle Porter beer (I like Deschutes)
  • 1 tsp. Kosher Salt
  • 1 tsp. Ground White Pepper
  • 6 Dashes Tabasco
  • 1/2 Cup Heavy whipping cream

Preparation

Chorizo Corn Dog Instructions

  1. Preheat oven to 325 degrees
  2. Heat oil in large pot to 375 degrees
  3. Bake sausages on cookie sheet until cooked through, about 15 minutes
  4. Meanwhile, mix batter ingredients in bowl until lump free
  5. Remove sausage to paper towels to absorb any grease
  6. Cut sausages into thirds and skewer onto 6Ó skewers
  7. Dip sausages into batter and deep fry in batches until crispy and golden, about 2 minutes per batch

Dipping Sauce Instructions

  1. In large sauce pan, bring porter and seasonings to a boil
  2. Whisk in grated cheese in small batches, thoroughly melting before adding next batch
  3. Add cream and whisk until smooth
  4. Keep warm over low heat

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