Corn Dogs Gone Gourmet

State fair season may still be several months away, but at ES we think about corn dogs 24/7/365. Now, here’s a corn dog even ya’ll uppity foodies won’t be ashamed to embrace.

Chef Kyle Rourke of Red Star Tavern in Portland has been giving corn dogs all kinds of gourmet upgrades, serving rabbit corn dogs with carrot-habanero dip, lobster corn dogs with mango relish, and venison corn dog with fig preserve. We asked him to share a recipe for one from his menu that’s just slightly more acceptable for home cooks.

Chicken Kielbasa Corn Dogs



Chicken kielbasa

1.5 pounds chicken breast or thigh meat, diced into 2-inch pieces

9.5 oz. of boneless pork shoulder, diced into 2-inch pieces

3 t salt

3 t sugar

2 t sugar

2 t mustard seed, ground

.5 t colemans mustard powder

.5 t onion powder

.25 t cure salt/pink salt

1 t white pepper, ground

1 t garlic powder

1 t dried marjoram

1 oz crushed ice

Toss chicken and pork with salt, sugar and pink salt. Cure for 1 hour.

Grind meat with proper attachment for Kitchenaid mixer, adding crushed ice to help with the emulsification.

Place ground meat in bowl and mix well with dry ingredients.

Stuff sausage into casing. Twist into links or leave in a coil.

Smoke or poach until internal temperature reaches 165.



Cornbread batter



4 tablespoons melted butter

1 1/2 cups medium-grind cornmeal

1/2 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/4 sugar

2 eggs

1 1/4 cups buttermilk

1/2 cup carbonated water

Measure dry ingredients and mix in bowl well.

In separate bowl, combine wet ingredients. Temper butter with eggs.

Combine wet with dry without over mixing.

Allow batter to rest in fridge for 15 minutes. Test a spoonful. Adjust with flour if too thin and carbonated water if too thick.

Combine wet with dry without over mixing. Allow batter to rest in fridge for 15 minutes. Test a spoonful. Adjust with flour if too thin and carbonated water if too thick.

Cut sausages into 6″ pieces and run a wooden skewer through.

Dip sausage into batter and fully coat.

Place sausage in oil that is preheated to 350. Dip sausage in oil and swirl around to get off excess batter.

Fry 6-8 minutes until golden brown.