Bottle Rocket Corn Dogs
Light up the Fourth of July or any occasion with these explosive Bottle Rocket Corn Dogs - a playful twist on a classic carnival favorite. Stuffed with jalapeno cheddar sausage and melted cheese curds, then wrapped in a crispy cornmeal crust, these golden nuggets deliver a flavor blast that'll have your guests reaching for more.
Bottle Rocket Corn Dogs
PS Seasoning
4-6
20 minutes
10 minutes
Cheese-stuffed corn dogs with jalapeno cheddar sausage and cheddar curds. Easy 30-minute 4th of July recipe with crispy cornmeal coating.
Ingredients
12 Oz – Jalapeno Cheddar Smoked Sausage
8 Oz – Cheese Curds (Yellow and White)
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1 Cup – Cornmeal
1 Cup – Flour
¼ Cup – Sugar
4 tsp – Baking Powder
1 Cup – Milk
1 – Egg
2 Tbsp – Chicken & Waffle Wing Rub
8” Bamboo Skewers
Directions
Preheat fryer to 375 degrees.
Cut the sausage into 1” sections.
Break the cheese curd if needed into pieces that match the size of the sausage coins.
Skewer the sausage and cheese curds starting and ending with sausage. Fill the skewer 2/3.
Make the batter by combining the listed ingredients in a bowl and mixing well until it becomes smooth.
Roll the skewers in the batter while holding the exposed end, so as not to cover it with batter.
Make sure the sausage and curds are well coated and then move to the fryer.
Dunk the dog into the oil, holding it and rotating it for 20-30 seconds to let the batter set before dropping fully into the oil.
Fry for 6–10 minutes, turning the corn dogs as needed, until the batter is golden brown.
Remove from the fryer and place on a paper towel lined tray to dry for 3 minutes.
Serve with maple syrup for an extra pop of flavor!
