Occasion: Party | Total servings: 12 corn dogs | |
| Cuisine: American | Calories: | |
| Effort: Average | Pre-Prep time: | |
| Best for: All | Preperation time: 10 minutes | |
| How to serve: Warm |
Hot dog coated in cornmeal batter and deep fried in oil.
1 egg
1 (10 ounce) package corn muffin mix
3/4 cup milk
2 packets spaghetti sauce spice seasoning mix
1/2 cup all purpose flour
12 reduced fat beef hot dogs
Vegetable oil, for frying
12 wooden skewers
In a large mixing bowl, combine egg, corn muffin mix, milk and 1 seasoning packet. In a separate shallow dish, mix second seasoning packet and flour. Insert wooden skewers half way into hot dogs. Heat oil to 360 degrees F in a deep fryer. Dredge each beef frank in flour seasoning mix, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 3 minutes or until golden brown. Drain on paper towels. Serve warm. Now to it ready for serve
A hot dog is a cooked sausage that consists of a combination of beef and pork or all beef, which is cured, smoked, and cooked.Hot dogs are among America’s favorite foods. Every year, Americans consume on average 60 hot dogs! Hot dogs are primarily regarded as a fun, summertime food, and most are eaten between Memorial Day and Labor Day.Also called frankfurters, frank, wienie, wiener, dog, and red hot.
Frankfurt-am-Main, Germany, is traditionally credited with originating the frankfurter. However, this claim is disputed by those who assert that the popular sausage - known as a "dachshund" or "little-dog" sausage - was created in the late by Johann Georghehner, a butcher, living in Coburg, Germany. According to this report, Georghehner later traveled to Frankfurt to promote
his new product.Seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper. They are fully cooked but are usually served hot. Sizes range from big dinner frankfurters to tiny cocktail size.The term dog has been used as a synonym for sausage since the 18th century, with one thought being that it came from accusations that sausage makers used dog meat, starting in at least. In the early 20th century, consumption of dog meat in Germany was common. The suspicion that sausages contained dog meat was "occasionally justified"
Another story that riles serious hot dog historians is how term "hot dog" came about. Some say the word was coined at the New York Polo Grounds on a cold April day. Vendors were hawking hot dogs from portable hot water tanks shouting "They're red hot! Get your dachshund sausages while they're red hot!" A New York Journal sports cartoonist, Tad Dorgan, observed the scene and hastily drew a cartoon of barking dachshund sausages nestled warmly in rolls. Not sure how to spell "dachshund" he simply wrote "hot dog!" The cartoon is said to have been a sensation, thus coining the term "hot dog." sausage was culturally imported from Germany and popularized in the United States, where it became a working-class street food sold at hot dog stands and carts. The hot dog became closely associated with baseball and American culture. Hot dog preparation and condiments vary regionally in the US. Although particularly connected with New York City and New York City cuisine, the hot dog became ubiquitous throughout the US during the 20th century, and emerged as an important part of some regional cuisines However, historians have been unable to find this cartoon, despite Dorgan's enormous body of work and his popularity.his new product.Seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper. They are fully cooked but are usually served hot. Sizes range from big dinner frankfurters to tiny cocktail size.The term dog has been used as a synonym for sausage since the 18th century, with one thought being that it came from accusations that sausage makers used dog meat, starting in at least. In the early 20th century, consumption of dog meat in Germany was common. The suspicion that sausages contained dog meat was "occasionally justified"
Hot dogs are traditionally high in fat and salt and have preservatives. Due to their size, shape, and ubiquitous consumption, hot dogs present a significant choking risk, especially for children. A study in the US found that 17% of food-related asphyxiations among children younger than 10 years of age were caused by hot dogs- though this did not weight the prevalence of hot dogs in their diets relative to other foods. This risk of a hot dog being caught in a young child's windpipe can be reduced by cutting it into small pieces or lengthwise strips before serving. It is suggested that redesign of size, shape and texture would reduce the risk, but this would be another form of prepared meat, not a hot dog as it is known.
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