Jerk Chicken Pipcorn Dogs

Jerk Chicken Pipcorn Dogs
#BrooklynSupportedAgriculture #Herbncooking #chefmu #maroonsausagecompany #maroonsausage #chefwayneshotsauce #pipcorn #cheese #corndogs #hotsauce #kewpie #blackownedbusiness #blackchef #blackfoodie #tasty
Jerk Chicken Pipcorn Dogs
1 pack - Spicy Jerk chicken sausage @maroonsausage
1 pack smokey noble cheddar cheese
1 pack Pipcorn cheddar balls @pipcornheirloomsnacks
2 tbsp Chef Wayne's Mango hot sauce
4 tbsp Kewpie mayo
1/2 cup flour
1/2 cup cornmeal
1/2 cup rice flour
1 egg
1.5 cups milk
2.5 tbsp baking powder
Salt and pepper as needed
Oil for frying
Skewers
Add all of the dry ingredients, egg and milk to a bowl and blend until smooth. Adjust milk and flour if too wet or dry.
Transfer to a large tall cup and place in the refrigerator.
Dice the cheese into cubes and cut the sausages in half. Thread cheese, sausage and cheese to the skewers. Crush the cheese balls into a powder and transfer to a plate.
Line up the sausages, batter and crushed balls in a row. Heat the oil up to medium high heat, and have a rack with paper towels underneath for drainage.
Dip the skewers into the batter twisting to make sure it coats all of it. Allow excess to drip off then roll lightly into the ball crumbs. Fry immediately, the dogs should be submerged at least halfway if not fully in the oil.
Remove once they reach a nice golden brown, let them drain and cool a little before eating. Work in small batches about 2 at a time until finished.
While they are draining, combine the mayo and hot sauce and drizzle on top of the corndogs.
Serve warm, and as always please enjoy.