Smoked Brats Corn Dogs
Get ready to elevate your snack game with my Smoked Brat Corn Dogs! Imagine juicy bratwursts from Good Ranchers, slowly smoked over applewood to infuse them with a subtle, sweet smokiness. Once chilled, each brat is dipped in a homemade, golden batter, then fried to crispy perfection. Served hot, these corn dogs offer a delightful twist on a classic, combining the rich flavors of smoked brats with the comforting crunch of corn dog batter. It’s the perfect treat to spice up your gatherings or to enjoy a fun meal with the family.
Ingredients
For the Brats:
4 Good Ranchers bratwursts
Applewood chips for smoking
For the Batter:
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup milk
1 large egg
For Frying:
1 quart vegetable oil
Additional:
4 wooden skewers
Instructions:
Pre-Smoke Preparation:
Soak the applewood chips in water for at least 30 minutes prior to smoking. This will help them smoke more slowly and impart a gentle applewood flavor to the brats.
Smoke the Brats:
Preheat your smoker to 225°F (107°C). Drain the applewood chips and add them to the smoker.
Place the brats directly on the smoker's grates. Smoke the brats for about 2 hours, or until they are fully cooked and have a nice smoky flavor. Use a meat thermometer to ensure they reach an internal temperature of 160°F (71°C).
Chill the Brats:
Prepare an ice bath by filling a large bowl with ice and water. Once the brats are smoked, immerse them in the ice bath to stop the cooking process and cool them quickly. This step is crucial as it firms up the brats, making them easier to handle during the battering process.
Prepare the Batter:
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper.
In a separate small bowl, beat together the milk and egg. Add the wet ingredients to the dry ingredients, stirring until the batter is smooth and homogenous.
Heat the Oil:
In a deep fryer or large pot, heat the vegetable oil to 375°F (190°C).
Prepare the Brats for Frying:
Remove the brats from the ice bath and pat them dry with paper towels. Insert wooden skewers into each brat, making sure they are securely skewered.
Dip each brat into the batter, ensuring they are completely coated. Allow any excess batter to drip off.
Fry the Corn Dogs:
Carefully place the battered brats into the hot oil. Fry them for 2-3 minutes, or until the batter is golden brown and crispy. Work in batches to avoid overcrowding the fryer.
Remove the corn dogs from the oil and drain on paper towels.
Serve:
Serve the smoked brat corn dogs hot with your choice of condiments, such as ketchup, mustard, or a creamy dipping sauce.
Sheed Tips:
Smoking the brats not only cooks them but also infuses them with a delicious applewood flavor that complements the sweetness of the cornmeal batter.
Ensure the batter is not too thick; it should easily coat the brats but not be overly gloppy.
For an added touch, you could mix some fine chopped onions or jalapeños into the batter for extra flavor.
Enjoy these unique smoked brat corn dogs, where traditional corn dog meets rich, smoky flavor, making for a delightful twist on a classic favorite. Perfect for gatherings or a fun family meal!