Spicy Mini Fried Corndogs


  • 1 package Lit'l Smokies® smoked sausages
  • 2 packages Martha White Mexican cornbread mix
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 and 1/3 cups milk
  • 1 gal fryer oil of choice
  • Wooden toothpicks
  • Pre-heat oil to 350°F in Matador.
  • Combine the cornbread mix with the eggs and milk and stir well.
  • Using the toothpicks, dip the sausages in the flour, then the cornbread mixture.
  • Slowly add to the top of the oil, holding in the oil for 10-15 seconds until the crust forms, then letting them float in the oil until golden brown (4-5 minutes). Repeat.  
  • Drain on a paper towel and let cool slightly.