Description
Elevated corn dogs with a surprising twist: tender chicken confit sausage. A sophisticated take on a classic.
Ingredients
Units
Scale
- 2 cups (473 ml) Salt
- 2 cups (473 ml) Sugar
- 10 each Garlic cloves
- 4 each Chicken leg quarters
- 4-5 cups (946-1183 ml) Duck fat, vegetable oil to substitute
- 1 cup (237 ml) All-purpose flour
- 3/4 cup Corn Meal
- 1/4 cup Sugar
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 each Egg, Whipped
- 1 1/4 cups (296 ml) Buttermilk
- 2 cups (473 ml) Chicken Confit
- 1/2 cup (118 ml) Duck Fat
- 1/4 cup (59 ml) Whole grain mustard
- 1 1/2 tbsp Sherry vinegar
- 4 tbsp Chives, sliced
- 2 tbsp Thyme, picked & chopped
- 3 tbsp Parsley, picked & chopped
- 6 oz (170 g) Veal, ground
- Salt & pepper, To Taste
Instructions
- Mix two cups of sugar and salt and the garlic together and immerse the chicken in the mix. Allow to sit in the cure for 8 hours. Rinse the chicken and pat dry.
- Place the chicken in a suitable pot or pan and cover with the fat. Place in a 275°F (135°C) oven with a cover on and allow to cook for four hours.
- When finished the meat should fall off the bone. Cool down and remove from the fat. Pick off all the meat and reserve.
- Batter
- Combine the flour, cornmeal, salt, sugar, baking powder, and soda in a medium-sized mixing bowl and whisk together. In a separate bowl, combine the buttermilk and the egg and whisk together so that they are evenly incorporated.
- Next, begin to incorporate the buttermilk and egg mix into the dry ingredients using a spatula, mix well and ensure that there are no lumps. Refrigerate the batter for use.
- Sausage
- Place the chicken confit into a medium bowl and run through it with your hands, ensuring that there is no cartilage, sinew, or bone fragments in the mix. Once the confit is properly clean, place it onto a cutting board and chop it into medium/small pieces. Place the chopped confit back into the mixing bowl and add in the remaining ingredients and mix well. Cook a small piece of mix in a frying pan and taste; adjust the seasoning accordingly. Refrigerate the mix well, at least 4 hours.
- Once the mix is sufficiently chilled, begin to shape the mix into the desired shape. For bite-size corndogs, shape into 1 ½ inch logs that are the diameter of your index finger. Place the sausages onto a baking sheet and place into a preheated 350°F (177°C) oven and bake for 7-10 minutes. When the sausages are cooked through, remove from the oven and chill.
- To Serve
- To finish the corndogs, skewer the sausages with an all-wood or bamboo skewer and place into the premade corndog batter, coating evenly but not excessively. Fry in a pot of oil heated to 375°F (191°C) until the batter is golden brown on all sides. Remove from the oil and place on paper towels, allow to cool slightly before consuming.
Notes
- For a richer flavor, use half duck fat and half rendered chicken fat in the confit step.
- To ensure even cooking, bake the sausage logs on a wire rack over a baking sheet.
- Leftover corn dogs can be stored in the refrigerator for up to 2 days; reheat in a 350°F oven for best results.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 corn dog
- Calories: 450
- Sugar: 15
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
- Cholesterol: 150