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re: Hybrid Corndog
Posted on 9/23/16 at 2:10 pm to muttenstein
Posted on 9/23/16 at 2:10 pm to muttenstein
Like the idea, most likely use some other types like andouille and hot sausage. Maybe deer sausage.
Posted on 9/23/16 at 2:13 pm to t00f
They are so easy to make. Alton says that once you mix the dry and wet ingredients, you need to make the corn dogs, but the recipe makes a good bit of batter. I put the remainder in the fridge and made more several days later. Worked just fine. There are a number of batter recipes out there, so you can take your pick. I've only tried two...the Ruffino's recipe and Alton's. I prefer the latter because it's crispier and has more flavor, but I've used Ruffino's many times on shrimp and it's fine, too.
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