Recipe: Cheesy Corn Dogs and Spicy Catsup Sauce (using cocktail wieners)

CHEESY CORN DOGS AND SPICY CATSUP SAUCE

1 recipe Cornmeal Sticks dough (recipe follows)
56 cocktail wieners (about four 5 1/2 oz pkgs)
Crisco shortening (for deep frying)
FOR THE SPICY CATSUP SAUCE:
1 cup catsup
1/2 cup sweet pickle, finely chopped
2 tablespoons brown sugar
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce

Have Cornmeal Sticks dough ready. Drain wieners on paper towels.

Wrap 1 level measuring tablespoonful of dough around each wiener.

Heat Crisco to 365 degrees F in a deep saucepan or deep fryer.

Add corn dogs to hot Crisco, one at a time. Fry 3 to 4 corn dogs at a time for 3 minutes or until golden brown. Drain on paper towels.

TO PREPARE THE SPICY CATSUP SAUCE:
Stir ingredients together to make about 1 1/2 cups sauce. Serve with corn dogs.

VARIATION:
Fully cooked ham, cut in 1/2-inch slices, then in sticks 1 inches long and 1/2 inch wide, may be substituted for cocktail wieners.

CORNMEAL STICKS DOUGH

2 cups cold water
3/4 teaspoon salt
1 1/2 cups yellow cornmeal
6 ounces sharp Cheddar cheese, finely shredded (1 1/2 cups)

Combine water, salt and cornmeal in a heavy saucepan; mix until smooth. Cook over medium heat, stirring constantly, until mixture is very stiff, thick, and pulls away from sides of pan. (This takes 6 to 9 minutes.) Remove from heat. Add cheese; stir until melted. Let stand uncovered 30 minutes at room temperature. Do not chill dough.

CORNMEAL STICK DOUGH VARIATION:
Cornmeal Sticks recipe (baked without hot dogs) Cornmeal Sticks (fried, Crisco recipe)

Makes 56 mini corn dogs
Source: Crisco Cooking