I’ve partnered with SocialStars and Johnsonville to take a classic street food to a whole
new level with these Baked Cheddar Brat Corndogs! #SausageFamily
This post may contain paid links. For more information, please see our disclosure policy.
A couple of years ago, my sister went on a quest to track down our relatives on our mother’s side of the family. We believed they came from Scotland and perhaps England, but we weren’t entirely sure. She went the whole nine yards and did the DNA test and all. Then she started tracking birth records and calling distant relatives to piece together the family tree. Pretty awesome project!
And then just last week, she got a call out of the blue from one of those distant relatives. (I think it was our grandmother’s brother’s daughter…which makes her our first cousin once removed.) She said she had an old family Bible, and her children didn’t want it. She offered to mail it to my sister, and of course my sister jumped at the chance. We had no idea what to expect, but needless to say we were blown away when this Bible arrived in the mail.
The family Bible was published in the mid-1800’s, and we have to use white gloves when handling it. It’s at least 5″ thick, and it’s bound by large metal clamps. I’m fairly certain this was the book Harry Potter used. (Ok, I haven’t actually seen any of the Harry Potter movies…but this Bible looks like something right off a magician’s bookshelf! All we need now is a wand.) All jokes aside, I’m really happy that the family Bible is safe and secure now. It’s full of hand-written notes, and there was even a ‘gift certificate’ (of sorts) stuck in between the pages for 5¢ of produce at a market in Utah. (It was dated in the 1980’s…back when 5¢ meant something! Also, I didn’t realize we ever had family in Utah.)
But enough talk about old books and stuff. What are you guys up to this weekend? We’re planning on watching the Opening Ceremonies of the Rio games tonight with our neighbors. When hanging out to watch sports, it’s all about delicious food that’s easy to eat. Laura and I chatted about what to make for dinner, and she reminded me of baked corndogs. We haven’t made these in years, but it sounded like a fun idea for the group.
I took these baked corndogs to a whole new level and used brats instead of hot dogs. Johnsonville’s Cheddar Brats, to be more specific. We love tossing these brats on the grill, so we figured they’d be just as tasty inside a corndog, too. Success! These Baked Cheddar Brat Corndogs (cornbrats?) turned out amazing. (Of course, I had to do a trial run earlier this week to make sure they tasted good.) I served these with my go-to spicy Cajun dipping sauce. The sauce isn’t hard to prepare, but a good brown mustard would also make for an excellent dipping sauce here, too.
Bonus: Did you know that National Bratwurst Day Day is coming up on August 16th? We’re celebrating our Bratsgiving a little early tonight, but there’s still time to plan your Bratsgiving! Plus, you can share your Bratsgiving with Johnsonville for a chance to win a Bratsgiving holiday bundle of fun! Just visit johnsonville.com/bratsgiving and enter who you’d most like to spend Bratsgiving with and why. (Contest entries due by Aug. 12.)
Happy (early) Bratsgiving! I hope you guys have an awesome weekend full of delicious food!
Baked Cheddar Brat Corndogs
For the Corndogs
- Using a countertop mixer, add milk, olive oil, yeast, brown sugar and cornmeal. Mix on low speed until well combined.
- Add flour, salt, baking powder and chives. Mix on low speed until well combined.
- Increase speed to medium and mix for 4-5 minutes, or until a smooth dough forms. (Note: If dough is sticky, just add more flour 1 Tbsp at a time until dough pulls away from side of mixing bowl.)
- Transfer dough into a large, oiled bowl. Cover and place in a warm location for 45 minutes, or until dough has doubled in size.
- Meanwhile, using either olive oil or cooking spray, lightly grease a medium skillet. Place sausage in skillet and cook over medium-high heat for 5-6 minutes, turning occasionally.
- Add ½ cup of water to skillet, cover and reduce heat to simmer. Cook for 12-13 minutes, or until sausages are fully cooked. Remove from skillet and set aside to cool.
- Once cooled, insert wooden skewer into sausage; set aside.
- Preheat oven to 450°F. Spray a parchment-lined sheet pan with baking spray; set aside.
- Turn dough out onto lightly-floured countertop. Divide dough into 10 pieces (~2 oz. each).
- Working with one piece of dough at a time, roll dough into a 10” long piece. Wrap two pieces of dough around each of the skewered sausages, pinching edges lightly to seal dough. Place on prepared sheet pan. Repeat with remaining dough.
- In a small dish, whisk together egg with 1 Tbsp of water. Brush tops of corndogs with the egg wash.
- Bake at 450°F for 13-15 minutes, or until golden brown in color.
- Serve with mustard or Cajun dipping sauce.
For the Cajun Dipping Sauce
- Using a small bowl, combine all ingredients and whisk together until well combined. (Tip: This Dipping Sauce will taste better if you make it earlier in the day and then cover it and place it in the refrigerator for a couple of hours.)
This Baked Cheddar Brat Corndogs post was sponsored by Johnsonville, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!