Merguez Mini Corn Dogs

Photography, Foodivine Studio/c.

Movie nights, sports events and birthday parties all have something in common—the need for finger foods. Serve up these appetizers at your next get-together to ensure your crowd is satisfied and wowed.

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 20 servings
  • Credits : Canadian Living Magazine: March 2023



Preheat oven to 350°F. Spread sausages on parchment paper-lined baking sheet; cook for 6 minutes. When cool enough to handle, cut sausages in half. Thread each onto 4-inch-long wooden skewer. Set aside.

In bowl, stir cornmeal with 2/3 cup of the flour, the baking powder and smoked paprika. In large bowl, whisk together egg, buttermilk and honey. Gradually whisk flour mixture into egg mixture until batter is smooth. Set aside in refrigerator.

Place remaining flour on plate. In deep fryer or large saucepan, heat oil to 375°F. Dredge sausages in flour (shaking gently to remove excess). Dip, one at a time, in reserved batter, then place in hot oil, three or four at a time; cook until golden brown, 2 to 3 minutes. Drain on paper towel-lined plate. Serve hot with Honey Mustard Sauce. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)

Honey Mustard Sauce

In bowl, stir together 1/2 cup prepared mustard, 1/4 cup liquid honey and 1 tbsp grainy mustard until combined. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 weeks.) Makes about 3/4 cup.

Nutritional facts PER corn dog

  • Calories 165
  • Total fat 8 g
  • Saturated fat 2 g
  • Cholesterol 30 mg
  • Sodium 290 mg
  • Total carbohydrate 17 g
  • Fibre 1 g
  • Sugars 6 g
  • Protein 6 g
  • Iron 1.2 mg
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Appetizers & Snacks

Merguez Mini Corn Dogs