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 that’s just in time for Oktoberfest.
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 “food on a stick” that I enjoy more than all the others. Until now, of course. For me, a hot and hearty “Corn-Wurst” now takes the blue ribbon in my heart.
Making a bratwurst on a stick is an idea I’d had about a year ago and one that I filled 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 the “Corn-Wurst”, or “Wurst-Dog” to make it’s debut.
The concept of making bratwurst on a stick is simple. The only thing that required a little bit of forethought was in making sure the bratwurst were precooked before the battering and frying. So first I roasted them in the oven and allowed them to cool before I inserted the sticks and dipped them in the cornmeal beer batter pool. Easy peasy! In all actuality the hardest part about making this recipe was deciding what to name them without being too corny! See what I did there?
What say you? Corn-Wurst, Wurst-Dog, or something entirely different? I’d love to hear your thoughts and ideas!
If you’re a visual learner (like I am), then I hope you’ll appreciate the following step-by-step photos in the making of 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 been previously heated to 360 degrees. *NOTE – Coating and frying the 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.
Once cooked, the cornwurst should be eaten immediately or they can be refrigerated (or frozen) and then thawed and heated in the oven for later consumption. Serve with yellow mustard, and beer (if desired).
- 5 bratwurst
- 5 extra long skewers (wooden)
- 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 egg
- 8 ounces beer
- Preheat oven to 350 degrees.
- Place the bratwurst on a baking sheet and cook in a preheated oven for 25-30 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!
To reheat, thaw (if needed) and place the cornwurst on a baking sheet and bake for 20 minutes in a preheated 350 degree oven.
A light oil is always best for deep frying. I recommend peanut oil or canola oil.
Wooden skewers are recommended. Metal skewers will get too hot when frying and risk of burns may happen.
Tools and equipment:
Tall container (for coating the brats in the batter)
5 extra long wooden skewers
Extra tall sauce pan (for frying the cornwurst)
The following are a few Amazon affiliate items that may be useful to you in making this recipe. Click on the photos if you’re interested and you’ll be taken to the product on Amazon for your consideration.
I’ve decided to coordinate this recipe for Bratwurst on a Stick with Fried Cornmeal Beer Batter with one of my all-time favorite Julia Child quote hand painted aprons. To me it speaks volumes to how I cook in the kitchen, and how I hope you do too. Check it out:
If there is ever anything I can paint for you, from fabrics (aprons, tea towels, and book bags) to glassware items, please don’t hesitate to email me: email@example.com or visit one of my shops: Esty and Wazala. Custom orders are always welcome, and I will happily paint and design from any photo, idea or description you send my way. My painted fabrics are 100% machine washable and dryable and are made of a comfortable 65/35 cotton poly blend. Together we give the gifts people remember!
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
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