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Recipe: Corndog Tarts

by Michele Pesula Kuegler | March 30th, 2016 | Appetizers, Recipes
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corndog tartsThe first day of major league baseball is right around the corner, and, thus, this week we honor this quasi-holiday with a week of recipes. Whether you’ve rearranged your schedule to watch your team’s first game or not, these snack recipes are sure to please. Who doesn’t enjoy a Sunday afternoon of snacks or, even better, a dinner of appetizers?!

After deciding on this theme, I then was faced with the dilemma of what to make. I shuffled through the catalog of typical baseball treats- peanuts, popcorn, hot dogs. One of the other Think Tasty writers, Jane Wangersky, beat me to a popcorn recipe. I played with the idea of a peanut-based recipe, but inspiration didn’t strike. This left me with hot dogs.

Hot dogs. A favorite food of my husband and son. A one or two per year food item for me. How could I take this ingredient and transform it into something different and delicious? Step 1- Replace the hot dog with turkey sausage. Step 2- Take a fried food recipe and turn it into something baked. Voila! Corndog tarts were born.

We enjoyed these bite-sized munchies as part of a baseball-themed Tapas Monday. Twenty-two tarts. Two diners. Not many leftovers. Success!

Corndog Tarts

Yields 22
A reinvention of the classic corndog


Print

Prep Time
15 min

Cook Time
12 min

Total Time
27 min

Prep Time
15 min

Cook Time
12 min

Total Time
27 min

Ingredients
  1. 1 lb. turkey breakfast sausage links
  2. 1/2 cup flour
  3. 1/2 cup cornmeal
  4. 3 Tb. sugar
  5. 1/2 Tb. baking powder
  6. 1/2 cup milk
  7. 2 Tb. butter, melted
  8. 1 egg
Instructions
  1. Place sausage links and 1/2 cup water in covered frying pan over medium heat.
  2. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
  3. Remove cover, strain to remove remaining water, and fry sausage for 5 minutes, or until golden.
  4. Preheat oven to 425.
  5. In a small bowl, combine flour, cornmeal, sugar, and baking powder, Whisk to combine.
  6. In a measuring cup, whisk together milk, melted butter, and egg.
  7. Add liquids to dry ingredients, and whisk until all lumps are removed.
  8. Spray a mini muffin pan with nonstick cooking spray.
  9. Divide batter among muffin cups (should make 22).
  10. Cut cooked sausages into thirds.*
  11. Place one sausage piece in the middle of each tart.
  12. Bake for 12 minutes.
  13. Serve with plain or honey mustard.
Notes
  1. There will be leftover sausages. Store in refrigerator or freezer for future use.
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