1 package Beyond Sausage® Brat Original (4 total)
Wooden skewers or corn dog sticks
Canola oil, for frying
Vegan Corn Dog Batter
1.5 cups flour
1 cup fine cornmeal
2 tablespoons sour cream (plant-based options available)
4 tbsp sugar
1 tbsp baking powder
1 cup milk (plant-based options available)
BEYOND SAUSAGE® Hot Italian
Mix all dry ingredients then add sour cream. Gradually add milk until you get a smooth batter. If the batter is too runny, add a little more flour to thicken up. If the batter is too thick, add a little more milk to thin out.
Stick wooden skewer directly into one end of the Beyond Sausage® Brat Original. Slide skewer in until it is about 1 inch from the end. Do not slide completely through. Repeat with the other Beyond Sausages. Freeze in freezer for 30-45 minutes. This will help the sausages stick to the skewer.
Once hardened, pour batter into a tall glass (wide and tall enough to completely submerge sausage.
Heat a dutch oven with 4-5 inches of canola oil. Heat to 360 degrees F.
Dip and completely submerge the Beyond Sausage into the batter. Once submerged, remove and immediately (and carefully) place the batter-covered Beyond Sausage into the hot oil. Use a stainless steel spider or strainer to gently move around corn dog. Cook in oil for 1-2 minutes while carefully rotating it around to ensure all sides are golden brown. Cook until all sides are a dark golden brown. Remove and place on a wire rack. Repeat.
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