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Sausage and Polenta Corn Dogs

10 corn dogs
Gina Marinelli
10 corn dogs


Corn dogs
  • cups all-purpose flour
  • 1 cup instant polenta
  • 1/2 cup sugar
  • tablespoons baking powder
  • tablespoons salt
  • cups milk
  • 1/2 cup beer
  • 2 eggs
  • 1 tablespoon harissa
  • 1 tablespoon chopped thyme
  • 1 tablespoon garlic powder
  • 3 ice cubes
  • 10 Italian sausages, sweet or hot
  • seasoned breadcrumbs, for coating (optional)
Calabrian chile crema
  • 1/2 cup blended Calabrian chiles
  • 2 cups sour cream
  • salt and pepper, to taste
Lime-tomatillo aioli
  • 5 tomatillos
  • 1 jalapeño, halved and seeded
  • 2 cups mayonnaise
  • 2 limes, zested and juiced
  • salt and pepper, to taste
Korean fried chicken (KFC) sauce
  • cups corn syrup
  • 1 cup ketchup
  • 1 cup minced garlic
  • 1/2 cup red pepper flakes
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup soy sauce
  • 1/2 cup gochujang

Chef notes

In this recipe, you take something that is so common and traditional, yet no one ever makes at home, and you twist it. Here, I am adding my Italian flare with polenta, harissa and sausages, and making an assortment of sauces to capture different cuisines. The sauces and toppings really can create a bar-like feel at your own personal tailgate.

Technique tip: The ice cubes help the corn dog get extra crispy!

Swap options: The breadcrumbs are there if you want to roll your dog in herbs or cheese after frying. For a plain-style corn dog, omit breadcrumbs. You may also substitute regular hot dogs, chicken sausage or beef sausages. You may omit the spices and beer (use more milk) or even change the spices, depending on your preference.





For the corn dogs:


In a bowl, combine flour, polenta, sugar, baking powder and salt. In a separate bowl, combine eggs, milk and beer. Add wet mixture to dry, add harissa, thyme and garlic powder, and finish with ice cubes. Mix until ice is melted.


Heat fryer oil to 350 F. Preheat oven to 325 F.


Roast sausages in oven for 7 minutes.


Skewer sausages and dip in batter.


Roll sausages in seasoned breadcrumbs and fry for 4 minutes in oil.


Drain on paper towel and serve with Calabrian Chile Crema, Lime-Tomatillo Aioli and KFC Sauce.

For the Calabrian Chile Crema:

Whisk all items together.

For the Lime-Tomatillo Aioli:


In a small pot, place tomatillos, jalapeño and cover with water. Slowly simmer until tomatillos are tender, about 15 minutes.


Strain and blend until smooth.


In a mixing bowl, whisk together mayonnaise and tomatillo mixture and add lime zest and juice. Season with salt and pepper.

For the KFC Sauce:

Place all ingredients in a sauce pot and simmer on low heat until thickened, about 15 minutes.