Corn Smokies with Cackalacky Sauce

Corn SmoakiesChef Stuart whips up a batch of Corn Smokies (corn dogs made with artisan sausage) and a dip called Cackalacky Sauce. There may also be a cameo from Average Betty.  These are perfect for your Fourth of July celebration.  They would also make a welcome addition to any tailgate party.

This recipe uses an artisan smoked sausage from Conecuh Sausage Co.  Conecuh hickory smoked products began back in 1947.  A lot of preparation has gone into producing their delicious smoked sausage and ham.

They choose only the best meats, prepare them with their patented blend of seasonings and smoke them over a pure hickory fire for that true Southern flavor. The menu hasn’t changed much over forty years, but then, neither has the quality.

: Cackalacky Sauce

: A mustard-based BBQ sauce from South Carolina

  • 4 cups Yellow mustard
  • 1/2 cup Apple cider vinegar
  • 8 ounces Beer
  • 8 tablespoons Brown sugar
  • 1/2 cup Ketchup
  • 2 tablespoons Black pepper
  • 2 teaspoons Salt
  1. Heat all ingredients in a sauce pan over medium heat and mix well.
  2. Cook until sauce just begins to thicken.
  3. Serve cool or warm. The sauce will last in the refrigerator for a long time.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8


: Corn Smokie

: Meat on a stick

  • 1 cup Buttermilk
  • 1 Egg
  • 3 tablespoons Sugar
  • 1 1/2 teaspoon Baking powder
  • 1 1/2 teaspoon Baking soda
  • 1 cup AP flour
  • 2/3 cups Cornmeal
  • 2 pounds Smoked pork sausage
  1. Cut the sausage to desired length and then grill or roast until the skin is crispy. Set aside.
  2. In a mixing bowl, combine buttermilk and egg. Start with one cup buttermilk, more may be added later if needed for consistency.
  3. In a second mixing bowl, combine the dry ingredients. Adjust the amount of sugar to taste.
  4. Make a well in the center of the dry ingredients and add buttermilk and egg mixture.
  5. Stir together until combined. Batter should be thicker than pancake batter.
  6. Dredge each sausage in flour then in the batter. Deep fry in oil that is 365 to 370 degrees (American) until golden brown. Serve with Cackalacky Dipping Sauce.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

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Stuart in 80 Words or Less
Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards
2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up
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