Mini corn dogs

Ingredients:

Corn dogs

• 2 liters of neutral vegetable oil for deep-frying
• 1 can (320 g) smoked cocktail sausages
• 1 box (220 g) corn muffin mix
• 0.5 cups of low-fat yogurt or kefir
• 1 large egg

Sweet and hot mustard

• 1/4 cup melted hot pepper confit
• 1/4 cup yellow mustard

Fry sauce

• 1/4 cup ketchup
• 1/4 cup mayonnaise
• 2 drops of Worcestershire sauce

Preparation:

1. Pour oil into a cauldron and attach a deep-fry thermometer. Place over medium-high heat and heat to 190°C.
2. Corn dogs:
   
   Insert a toothpick lengthwise into the center of each sausage, leaving about 1 cm of the toothpick exposed. In a medium bowl, combine the corn muffin mix, buttermilk, and egg to form a runny batter. Transfer the batter to a small cup for easy dipping.
3. Holding the sausage by the toothpick, dip it into the batter. Turn slowly until the sausage is evenly coated. Drop into the hot oil and fry until golden brown, 1–2 minutes per side.
4. Transfer to a wire rack set over a baking sheet. Cook all the corn dogs in the same manner. Let cool slightly. Serve with sauces.
   
   Sweet and hot mustard:
   
   Mix in a small bowl hot pepper confiture and mustard.
   
   Fry sauce:
   
   Combine ketchup, mustard and Worcestershire sauce in a small bowl.