My Kudos Kitchen recipe for Bratwurst on a Stick with Fried Cornmeal Beer Batter is a fun and deliciously different take on a corn dog. It's the best, make that WURST, corn dog you'll ever eat!
Whenever I'm at an American county fair or street festival, I always make a beeline directly to the corn dog stand. Corn dogs have always been something I crave, and they're the one "foods on a stick" I enjoy more than all the others. Until now, of course.
These days beer batter bratwurst takes the blue ribbon of my heart, and I'll bet they'll win over your heart too.
Jump to:
- The ingredient list:
- What is the most important step to making beer batter bratwurst on a stick?
- What is the best oil to use for deep-fat frying?
- Can the frying oil be reused after frying beer batter bratwurst?
- Can I use uncooked bratwurst to make this recipe?
- Can I use leftover pre-cooked bratwurst to make this recipe?
- Can beer batter fried bratwurst be frozen after cooking?
- How to freeze fried brats on a stick properly.
- How to reheat from frozen.
- How to make bratwurst on a stick:
- Printable Recipe Card
The ingredient list:
**Note - The following list of ingredients contains affiliate links for your consideration and shopping convenience.
- bratwurst, cooked
- all-purpose flour
- yellow cornmeal
- beer
- baking soda
- baking powder
- salt
- egg
- sugar
- light-colored oil for frying
Making a bratwurst on a stick is an idea I'd had about a year ago and one that I filed away in my brain to take out at the appropriate time.
Since summer is rapidly coming to a close, and Oktoberfest is right around the corner, I figured that there is no better time for this beer batter bratwurst to make its debut.
What is the most important step to making beer batter bratwurst on a stick?
The concept of making bratwurst on a stick is simple, but the most important step is to fully pre-cook the bratwurst before the battering and frying.
Make sure to take the time to roast the bratwurst in a preheated 350-degree oven for 40 minutes. Cool them until you can handle them comfortably, insert the sticks, and then continue with the battering and frying.
What is the best oil to use for deep-fat frying?
It is always best to choose a light-colored oil with a high smoke point for deep-fat frying!
The best oil options for deep-fat frying are:
- Peanut Oil
- Avocado Oil
- Grapeseed Oil
- Canola Oil
- Vegetable Oil
- Corn Oil
- Cottonseed Oil
- Coconut Oil
Can the frying oil be reused after frying beer batter bratwurst?
YES! Cool the oil completely and strain off any bits of coating that remain in the oil.
Use a funnel to carefully pour the oil back into its original container and store the oil in a cool dark place until next time.
The same oil can be reused up to 5 times before needing to replace it with fresh. That said, I wouldn't suggest frying donuts with the same oil that's been used to fry fish.
Can I use uncooked bratwurst to make this recipe?
NO!!! In order for the brats to be cooked and not be raw in the center, the bratwurst MUST be fully pre-cooked before dipping them in the beer batter and frying.
Can I use leftover pre-cooked bratwurst to make this recipe?
YES!! It's a great way to save time, AND make these delicious beer batter bratwurst!
Can beer batter fried bratwurst be frozen after cooking?
YES!!
Once cooked, beer batter bratwurst should be eaten immediately or they can be refrigerated (or frozen) and then thawed and reheated in the oven.
How to freeze fried brats on a stick properly.
- Allow the pre-cooked and fried beer batter brats to cool completely.
- Wrap each bratwurst individually in freezer paper, or zip-top freezer bags.
- Freeze for up to 2 months.
How to reheat from frozen.
Oven method:
- Preheat oven to 350-degrees.
- Place individual brats on a baking sheet and bake for 20 minutes or until heated through.
Microwave method:
- Wrap each brat loosely in paper towels and microwave on medium power until heated through (approximately 40 seconds).
How to make bratwurst on a stick:
- Place the uncooked bratwurst on a baking sheet and roast in a 350-degree oven for 35-40 minutes.
- Remove and cool.
- Insert skewers into the cooled bratwurst, more than halfway into the sausage.
- If needed, dry the cooled sausage on paper towels.
- Have a long, tall container on hand for dipping the sausages (I used a tall flower vase in a pinch).
- In a large bowl whisk together all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, and salt.
- Add 1 egg to the dry ingredients along with 8 ounces of beer.
- Whisk to form a somewhat lumpy, thick batter.
- Transfer the batter into the tall container and dip one-by-one dip each skewered sausage into the batter.
- Remove the sausage from the batter and allow some to drip off before carefully submersing the cornmeal covered batter into a tall pot that has been previously heated to 360 degrees.
- *NOTE - Coating and frying the bratwurst must be done one at a time, but the process goes quickly (approximately 30-45 seconds, per bratwurst). Do not allow the coated bratwurst to touch the bottom of the pan. Holding the stick the entire time is key.
- Once golden brown, remove the corn-wurst to a paper towel-lined baking sheet and continue the process with the remaining bratwurst.
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Bratwurst on a Stick
Ingredients
- 5 bratwurst precooked
- 1½ quarts peanut oil or canola oil
- 1¼ cups all-purpose flour
- ⅔ cup yellow cornmeal
- 2 Tablespoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- 8 ounces beer
Instructions
- Preheat oven to 350-degrees.
- Place the bratwurst on a baking sheet and cook in a preheated oven for 35-40 minutes.
- Remove the brats from the oven and allow to cool completely.
- Once cooled, insert an extra long skewer into the brats at least half way up.
- If needed dry the bratwurst on paper towels before battering.
- Bring the oil to a temperature of 375-degrees in a long, tall saucepan (tall enough to fit a bratwurst, lengthwise).
- In a large bowl, whisk the all-purpose flour, corn meal, sugar, baking powder, baking soda and salt.
- Whisk the egg and the beer into the dry mixture until a thick and slightly lumpy batter forms.
- Transfer the batter into a tall container.
- One by one dip each skewered and dried bratwurst into the batter allowing some of the batter to drip off before transferring it to the hot oil.
- Carefully (but still holding the wooden skewer) lower the battered brat into the hot oil, making sure not to let the brat touch the sides or bottom of the pan, but making sure the entire brat is submersed in the oil.
- Hold the skewer until the brat is golden brown.
- Remove the brat to paper towels to drain and continue the process with the remaining brats and batter.
- Serve hot with yellow mustard, and enjoy!
Notes
Nutrition
I sincerely hope you've enjoyed today's recipe for fried bratwurst on a stick as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
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Until we eat again, I hope you have a delicious day!
Ashley F says
Such a great idea making this homemade! The step by step instructions are so helpful! Thank you!
Renée says
I'm glad you find the instructions helpful, Ashley! Enjoy!
Lindsay Cotter says
So fun and easy to make! These are sure to be a big hit!
ashley manila says
This is such a fun treat!!!
Renée says
Glad you think so. Thanks!
Heather | All Roads Lead to the Kitchen says
I am racking my brain trying to remember if I've ever had a Corn-Wurst...and sadly, I don't think I have. I want 3 to make up for that stat! They look like perfection.
Lauren @ Hall Nesting says
I love beer batters on things!
Megan @ MegUnprocessed says
Beautiful shot!
Renée says
Thank you!
Renée says
Then I suggest you make them for him 😉 Thanks, Kristen!
Vera-OMG Chocolate Desserts says
I must try your awesome recipe!
Liz says
I'd pick these over the traditional corn dog every.single.time!!!! YUM!
Renée says
Thanks, Liz! Me too 🙂
Michelle | A Latte Food says
Corn dogs are my favorite! I love this twist on the classic!
Renée says
Thank you, Michelle. They're fun, that's for sure!
Jessica - The Novice Chef says
My husband saw these and instantly said "let's make those!"
Renée says
That's awesome! I hope you do and I hope you love them as much as we did!
Krista says
These would be a great addition for the kids over Labor Day!
Renée says
They'd love that!
Stephanie says
Oh boy. My husband and daughter would LOVE these!
Renée says
We gobbled them up here at my house.
TidyMom says
My husband would LOVE these!!
Renée says
My husband did, too. Thanks Cheryl!