Gourmet's Hog (corn dog variation)

Me and my friend from the http://chroniquedunmangeur.blogspot.com/ were talking about the best food for an October fest. (or simply munchies after a night out...) and we came up with this idea. Use the best sausages we know, wrap it in bacon and dip into beer batter before deep frying it!

this is what it look like after the deep frying part... sorry for the crappy picture, it was taken with my old BB curve... we've served it with sauerkraut and a dijon dip.

Preparation: 15 min
Pickling: none
Cooking: 30 min
Resting:none


Ingredients and accessories:

1. Your favorite cheese stuffed sausage we use William Suisse from http://www.williamjwalter.com/
2. Bacon
3. Beer batter (you can use my recipe of beer bread (no fat or butter this time) and add more beer to the mix!)
4. Large flat wood stick (optional)

Preparation:

1. Wrap the sausage in 2 or 3 slice of bacon (make sure to put the extremities of the slices beneath)
2. Grill it in a kamado or BBQ around 400F until bacon cooked. (start the fryer and prepare the beer batter)
3. Dip in the beer batter you made during the grilling time (with or without a stick)
4. Deep fry until light brown.