We don’t need to tell you that mini sausages are the ultimate party food. But what you may not know is how to easily elevate the exceptionally flavorful and savory snack to legendary status. Fortunately, Dean Biersch, co-founder of Gordon Biersch Brewery Restaurants and Brewing Co. and Sebastopol, California’s new Hopmonk Tavern, has the answer: cornbread coating and killer beer.

According to Hopmonk's chef Lynn McCarthy, who created the recipe for these completely addictive corndog-like cuties, all “red” beers are excellent pairings, as they tend to not overpower the dish but can stand up to the spiciness of the sausage. Red beers also complement the sweetness of the corn and idyllic dipping sauces, such as smoky tomato ketchup or barbecue sauce. Top picks include Alaskan Amber, Gordon Biersch Märzen, and Negro Modelo. Whip up a batch for your next party and we’re betting you’ll agree it’s a new soiree staple. The only downside: You can never make enough. —Erika Lenkert


Sausage Corn Puppies
Makes 14 pieces

2 chorizo sausages – cut into ¾-inch slices – yield approx 14 pieces
3 cups cornmeal (coarse grain, not corn flour)
1 1/2 cups plain flour
1 1/4 teaspoon soda
3/4 teaspoon salt
2 Tablespoon sugar
1.5 cups buttermilk
1 1/4 cups water
1 egg

In large mixing bowl mix all dry ingredients. Add buttermilk and water. Beat in eggs and mix well. If batter gets stiff add small amount of water. Dip each sausage in prepared batter and Fry until golden in oil heated to 350 degrees. Garnish with fresh small red chiles and sprigs fresh oregano.

Printer friendly page

Tags: Categories: