Gator is one of those meats that either you love it or are afraid to try. To those of you who love gator meat, there is no convincing involved because you are willing and ready to bite into these delectable corn dogs. To those of you who are on the fence, take the step and make my gator corn dog the best first bite of gator you will ever try. The blend of the pork with the gator provides your palate familiarity in the flavor of the sausage.
Secondly, who doesn’t love a corn dog? It is comforting and brings back nostalgic memories of your childhood and ball games.
Now that I have your mouth watering, let me tell you how easy it is to make corn dogs. I have to admit that I thought it was more complicated than it is. For easy preparation, make the gator sausage links a day ahead. If you can make pancake batter then you can make the corn dog batter. It is as simple as cornmeal combined with the pancake mixture. After a quick dip of the sausage link in the batter and then into the fryer, the corn dog is ready to eat. It has everything you want in a corn dog from its crispy exterior and moist, slightly sweet interior of the coating to the savory, succulent sausage.
So, its game day and you are thinking what should I make for tailgating. Look no further than these gator corn dogs. Your tailgating guests will definitely be impressed with the food but don’t forget presentation as well. To serve, fill a deep bowl or cute bucket with grits or corn and then stick your corn dogs inside. Serve the sauces in individual bowls or mini mason jars for easing dipping. Now the rest of the décor is up to you but for my husband’s family, its orange and blue.
Gator Corn Dogs
2 pounds ground gator and pork sausage*
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 tablespoon unsalted butter
1 1/2 cups whole buttermilk
1 large egg
Canola oil for frying
Honey Mustard (recipe included)
Remoulade (recipe included)
Creating one sausage link at a time, layer two medium-size pieces of plastic wrap on the kitchen counter. Measure 1/3-cup of the sausage and form into a 4 1/2-inch log, by rolling in your hands. Place the sausage in the middle of the two layers of plastic wrap and tightly roll the sausage link in the plastic. Twist the ends tightly and tie a tight knot with the plastic at each end. Set aside and repeat with the plastic wrap and additional sausage to make 12 sausage links altogether.
Bring a large saucepan full of water to a boil. Place the sausages in the boiling water and cook for 4 1/2 minutes. Transfer the sausage links to a baking sheet with tongs. Allow cooling at room temperature for 10 minutes and then cut the plastic knot off each end of the sausage links and remove the plastic.
Preheat a charcoal grill to 300 degrees F.
Grill the sausage links over indirect heat for 8 minutes on each side. Allow cooling for 10 minutes and then store in a zip-top bag and refrigerate for at least 2 hours or overnight.
To prepare the batter, combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a medium bowl.
Melt the butter in a small bowl.
Add the melted butter and buttermilk to the dry ingredients. Whisk to combine. Add the egg and whisk until smooth.
Pour the oil in a large heavy pot and heat to between 365 and 375 degrees F.
Insert a bamboo skewer into each sausage link two-thirds of the way through.
Working with half of the sausage links at a time, dip each sausage link into the batter and allow excess to drip off for a second. Immediately drop into the oil. Using tongs, pinch the skewer to flip the corn dogs around while cooking for even browning. Cook until browned, about 3 minutes. Transfer to a cooling rack to drain for a couple minutes. Repeat the process with the additional sausage links.
Serve the gator corn dogs with the honey mustard and remoulade dipping sauces.
*Substitute your favorite sausage like andouille, chicken, etc.
1/2 cup coarse ground Dijon mustard
2 tablespoons honey
1/2 teaspoon yellow mustard
Combine the Dijon mustard, honey, and yellow mustard in a small bowl. Stir until smooth.
1/2 cup mayonnaise
3 teaspoons ketchup
2 teaspoons ground horseradish*
1/2 teaspoon coarse ground Dijon mustard
1/2 teaspoon fresh lemon juice
1/4 teaspoon cayenne pepper
Pinch cracked black pepper
Combine the mayonnaise, ketchup, horseradish, mustard, lemon juice, cayenne pepper and black pepper in a small bowl. Stir until smooth. Season with salt to taste.
*Find the ground horseradish in a jar in the refrigerator section of the grocery store.