Mini Corn Dogs

Ingredients

Makes: about 10 servings

Cook: 20 minutes

• 1 (15-ounce) box Natural Honey Cornbread and Muffin Mix, Krusteaz®

• 1 1⁄4 cups whole buttermilk

• 1 large egg

• 4 cups vegetable oil

• Wooden picks

• 1 (14-ounce) package mini beef sausages, Lit’l Beef Franks®, Hillshire Farm®

• Ketchup, mustard (optional)

Directions

Line a baking sheet with paper towels; top with a wire rack. In a large bowl, combine mix, buttermilk, and egg just until dry ingredients are moistened. Let stand for 10 minutes.

In a high-sided, 8-quart pot, heat 4 cups oil to 375°. Insert a wooden pick into one end of each mini sausage, leaving at least 1 inch of pick exposed. Stir the batter to blend. Holding the wooden pick, dip each sausage into batter, and then carefully place into the oil, frying only 4 at a time. Fry, turning with a slotted spoon, until golden. Transfer to prepared wire rack to cool. Serve with ketchup and mustard, if desired.