Corn Dog Hors D'oeuvres

I only use Hebrew National hot dogs or artisanal sausages for these corn dogs and serve with Hickory Farms' Sweet Hot mustard or a good quality honey mustard, such as Maille.

Ingredients:
vegetable oil, for frying
1/4 cup cornstarch
1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces
1 1/2 cups self-rising cornmeal mix
1/2 cup all purpose flour
3 T sugar
1 1/4 cups buttermilk

40 (6-inch) wooden skewers, soaked in water for 30 minutes

Preparing the corn dogs:
In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.

Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.

In a large bowl, combine the cornmeal mix, flour, and sugar. Add the buttermilk, whisking until smooth.

Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered hotdogs and cornmeal batter.

Makes about 40 pieces