#deliciousdogs

A gluten-free twist on a classic corndog recipe, featuring flavorful chicken sausages coated in a crispy cornmeal batter. Perfect for those with gluten sensitivities or anyone looking for a delicious corndog alternative.

Ingredients: 6 gluten-free chicken sausages. 1 cup gluten-free cornmeal. 1/2 cup gluten-free all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 egg. 3/4 cup milk or dairy-free alternative. 6 wooden skewers. Oil for frying.

Instructions: Preheat oil in a deep fryer or large pot to 350F 175C. In a mixing bowl, combine cornmeal, flour, sugar, baking powder, salt, and black pepper. In another bowl, whisk the egg and milk together. Pour the wet ingredients into the dry ingredients and stir until well combined. Insert wooden skewers into each chicken sausage. Dip each sausage into the batter, ensuring it's evenly coated. Carefully place the battered sausages into the hot oil and fry until golden brown, about 4-5 minutes. Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

This easy Crock Pot Coney Dog Sauce recipe brings the classic flavors of a coney dog to your slow cooker. It's savory, slightly sweet, and perfect for topping hot dogs for a delicious meal.

Ingredients: 1 lb ground beef. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup ketchup. 1/4 cup yellow mustard. 1/4 cup brown sugar. 2 tbsp Worcestershire sauce. 1/2 cup water. Salt and pepper to taste.

Instructions: In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat. Transfer the cooked ground beef to the slow cooker. Add chopped onion, minced garlic, ketchup, mustard, brown sugar, Worcestershire sauce, water, salt, and pepper to the slow cooker. Stir well to combine. Cover and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally. Once the sauce is thickened and flavors are well combined, serve over hot dogs in buns.

Prep Time: 15 minutes

Cook Time: 240 minutes