Photo of Sausage and Jalapeno Corn Dogs With Mango Aioli

Sausage and Jalapeno Corn Dogs With Mango Aioli

Published: October 09, 2015

Prep/Cook Time: 0 minutes

Servings: 1


Sausage Corn Dogs

  • 6 each Hatfield® Hot Italian Sausage Links

Corn Dog Batter

  • 2 cups corn meal
  • 1 cup all purpose flour
  • 3 Tbsp granulated sugar
  • 1 1/2 Tbsp baking powder
  • 1 Tbsp cilantro, chopped
  • 1 1/2 Tbsp hot cherry peppers
  • 1 Tbsp kosher salt
  • 2 1/2 cups buttermilk
  • 1 whole egg

Mango Aioli

  • 1 each Mango, diced
  • 2 oz. Mayonnaise
  • 1/2 tsp. Smoked paprika
  • 1/2 tsp. Lime juice


Corn Dog Batter

  1. Place all dry ingredients into a large mixing bowl and mix thoroughly. Add all of the other ingredients and mix until smooth. Mixture should look like a thick corn bread batter. You may need to adjust consistency with a touch more buttermilk.

Sausage Dog

  1. In boiling water cook sausage links.
  2. Once cooked and cooled, cut lengthwise into two.
  3. Place skewer the sausage halves on skewers. Dip the sausage into the corn dog batter.
  4. In a 375 degree fryer, cook till the corn dog batter is golden brown.

Mango Aioli

  1. Add diced mango, mayonnaise, and paprika into a blender and blend till smooth.
  2. Add lime juice and season with salt and white pepper.
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