Shrimp & Sausage Corn Dogs
Ingredients
- 6 ea Shrimp White Skewer Raw Peeled and Deveined 31-40 Tail on Frozen
- 2 oz Hot and Sour Mustard
- 1 ea ¾" Thick Slice Pineapple
- 2 oz Brown Sugar Lacquer
Hot & Sour Mustard
- 2 C Creole Mustard
- 2 C Dijon Mustard
- 1 C Rice Wine Vinegar
- 1 C Sugar
- ¼ C Sambal
Brown Sugar Lacquer
- 2 C Brown Sugar
- ¼ C Soy Sauce
- ½ C Water
Corn Dog Batter
- 1 lb Smoked Pork Sausage
- 1 C All-Purpose Flour
- 1 C Sugar
- 2 C Corn Flour
- 1 1/3 C Masa
- 2 C Corn Meal
- ¼ C Dry Mustard
- 1 tsp Cayenne Pepper
- 1 Tbsp Granulated Onion
- 1 Tbsp Granulated Garlic
- 2 Tbsp Sugarcane Vinegar
- 9 dashes Tabasco
- 3 tsp Kosher Salt
- 1 tsp Baking Soda
- 4 tsp Baking Powder
- 2 qt Buttermilk
- 8 Whole Eggs
Preparation
Hot & Sour Mustard
- Mix vinegar and sugar. Stir to dissolve. Whisk in remaining ingredients.
Brown Sugar Lacquer
- In a small sauce pot, bring all ingredients to a boil to dissolve sugar.
Corn Dogs
- Medium dice sausage then fine ground in a food processor. Combine all ingredients and mix well. If too thick add buttermilk, if too thin add more flour. Take skewered shrimp and dip into batter and fry at 325 degrees until golden brown.
- Serve with hot & sour mustard as dipping sauce on side. Garnish with pickled okra and your favorite greens.
Optional Presentation
- Grill ¾" pineapple, do not core. Arrange grilled slices on plate or serving platter. Drizzle with brown sugar lacquer and hot & sour mustard.
- Garnish with micro greens.
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