Name: River and Woods Heirloom Blue CornDog Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count elk cheddar jalapeño bratwurst; 1 cups all-purpose flour; 1 cups Marsh Hen Mill blue cornmeal; 2 tbs granulated sugar; 2 tsp baking powder; 1 tsp fine salt; 1 count large egg; 1 cups whole milk; 0.5 cups light beer; 2 tbs unsalted butter, melted; 6 cups vegetable oil (for frying); 8 count wooden skewers; 0.25 cups whole-grain mustard; 0.25 cups Dijon mustard; 3 tbs wildflower honey; 1 tbs apple cider vinegar; 2 tbs mayonnaise; 1 tsp fresh lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 2 lbs russet potatoes; 2 tbs cornstarch; 4 cups neutral oil for frying; 1 tsp fine salt; 0.5 tsp freshly ground black pepper; 2 tbs fresh chopped parsley (optional); 2 tbs chopped fresh cilantro or parsley (garnish); 4 count lemon wedges

Method

Blue Corndog

Prepare bratwurst

If bratwursts are refrigerated, bring them to room temperature for 15–20 minutes. Pat dry with paper towel. Insert two wooden skewers lengthwise into each bratwurst (this prevents the sausage from spinning when you bite into it). If using frozen, thaw fully and pat dry.

Make batter

In a large bowl whisk together 1 cup all-purpose flour, 1 cup Marsh Hen Mill blue cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly combined. In a separate bowl whisk the large egg, 1 cup whole milk, 1/2 cup light beer, and 2 tablespoons melted butter. Pour wet ingredients into the dry and whisk until just combined; batter should be thick and slightly lumpy. Let rest 8–10 minutes to hydrate the cornmeal.

Preheat oil

While batter rests, in a deep heavy saucepan or Dutch oven add 6 cups vegetable oil and heat to 350°F (175°C). Use a thermometer to maintain temperature. Have a tray lined with paper towels ready for draining.

Batter and fry

Pour the batter into a tall narrow jar if available (makes dipping easier). Holding a skewer, dip each bratwurst into the batter, turning to coat fully — aim for a 1/4–3/8 inch thick coating. Allow excess batter to drip off briefly. Carefully lower the coated corn dogs into the hot oil, frying 3–4 minutes, turning once, until golden brown and an instant-read thermometer in the sausage reads 160°F (71°C). Do not overcrowd; fry in batches if needed. Transfer to the paper towel-lined tray and keep warm in a 200°F (95°C) oven while finishing remaining corn dogs.

Wildflower Honey Mustard

In a small bowl combine 1/4 cup whole-grain mustard, 1/4 cup Dijon mustard, 3 tablespoons wildflower honey, 1 tablespoon apple cider vinegar, 2 tablespoons mayonnaise, and 1 teaspoon fresh lemon juice. Whisk until smooth. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper to taste. Refrigerate until ready to serve. Stir again before plating.

House Frites (GF)

Prepare potatoes

Peel (optional) and cut 2 pounds russet potatoes into 1/3–1/2 inch matchsticks. Place cut fries in a large bowl of cold water and soak 30 minutes (or up to 2 hours refrigerated) to remove surface starch. Drain and rinse, then dry thoroughly on clean kitchen towels or paper towels.

Coat and blanch

Toss dried fries with 2 tablespoons cornstarch until evenly coated. Heat a deep pot with 4 cups neutral oil to 300°F (150°C). Working in batches, blanch fries 3–4 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. Let rest 10 minutes.

Crisp fry

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper. Toss with 2 tablespoons chopped parsley if using.

Finishing & Plating

Arrange 1 corn dog per plate with a generous handful of house frites. Spoon 2–3 tablespoons wildflower honey mustard into a small ramekin or drizzle on the plate. Sprinkle chopped fresh cilantro or parsley over fries and corn dogs. Serve with a lemon wedge alongside. For 4 servings, serve one corn dog and about 1/2 pound frites per person.

Heirloom Blue Corndog Recipe