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Chef Dean Fearing from Dallas’ Fearing’s Restaurant

Beer Battered Corn Dogs
Your Favorite Smoked Sausage (Summer, Kielbasa, Etc.)
1½ quarts canola oil
1¼ cups all-purpose flour
2/3 cup yellow cornmeal
6 teaspoons sugar
½ Tablespoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 egg beaten
10 fl oz Shiner Bock Beer

Honey Mustard Sauce
1/4 cup mustard
1/4 cup mayonnaise
1/8 cup honey
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper


Cut the smoked sausages into bite-sized pieces and insert a wooden skewer into each piece.

Heat oil in a deep fryer (or deep pot) to 365 degrees.

While the oil is heating, in a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, salt and baking soda.

Next, whisk in an egg and the beer into the dry mix until combined.

Pour the beer batter into a coffee mug or glass tall enough to dip the bratwurst into. One a time, dip a skewered bratwurst into the batter, letting the excess drip off.

Holding the end of the stick, CAREFULLY and SLOWLY lower the battered bratwurst into the hot oil.

Hold and cook untl golden, about 3 minutes. Finally, drain on a layer of paper bags. Repeat until finished and serve with mustard sauce.

To make the homemade honey mustard stir together mustard, mayo, honey, cayenne, garlic powder, salt and pepper until combined.