Lets Steal It!
Belching Beaver has been the craft beer big brother in my life. It hasn’t been around all too long but it feels like it has been around all my life. There stouts are the forefront of my desire towards the beaver with their hoppy IPAs and Me So Honey taking a back seat. Today’s recipe is going to require the stouts to step aside for Hop Highway IPA.
Have you been to the Belching Beaver tavern and grill in Vista, CA? I recommend you take the opportunity to do so sometime. Bar in the front, bar in the back, plenty of room for your dog and they have this fake fire pit thing that is fun to play with. But besides the plenty of visual catnip that you can distract yourself from the people you decided to be social with, you can also indulge in their craft beer-infused gastropub offerings.
The one that caught my attention was the Andouille Corn Dog. This dog is made with a Hop Highway cornmeal batter and uses my favorite southern sausage. It was crispy. I was savory. It was spicy. That is like a Kyle’s palette bingo on a stick. It was glorious, so much so that I forgot my goal of doing research of for our next recipe. But why? Why bother with the research. It is clear that this corn dog much be the next recipe. Lets just steal it. Trying to recapture this dog on a stick is better than any creativity that I can exude for this week anyways.
Unlike a regular beer batter, this batter requires some fat. Buttermilk and eggs will help us accomplish this. But how are we going to substitute the liquids to accommodate for the beer. We are not. Traditionally, controlling your liquid is a must when making some of your favorite desserts. Having too much or too little liquid can ruin the consistency of your batter. But with this corn dog batter, worrying is not a thing that is needed. Meaning you can completely remove the Hop Highway IPA from the ingredients without having to substitute or compensate for liquid. You can create the same recipe without beer with no change if you are into that I suppose. This batter is thick!
If you find yourself with extra batter after creating your dogs, add some of your favorite Louisiana spices to the batter and simply fry the batter to create some poor man’s hush puppies.
It has been over 6 months since I tried the Andouille corn dog from the tavern and grill. The moment it entered my belly, I knew I had to create it myself. Here’s to hoping someone at Beaver Validates our creation!
- Start heating up your oil in a large pan to medium heat. You should be able to completely submerge your sausages.
- Whisk together all your dry ingredients in a medium sized bowl. Add the milk and eggs and continue whisking. Finally add the hop highway and do some more mixing.
- Insert a skewer into your sausages. If you don't have skewers, use a chop stick. Dip the dogs into the batter covering the entire surface area. Dip into the oil and fry until golden brown.