Mini Grilled Bratwurst Corn Dogs

How to Make Mini Grilled Bratwurst Corn Dogs

1. 1

   Step 1: Precook the bratwurst (if needed)

   Active 6 min · Passive 6 min

   Place the mini bratwurst in a medium saucepan and cover with cold water. Bring to a gentle simmer, then simmer 4–6 minutes until mostly cooked through; if your links are pre-cooked you can skip simmering and proceed. Remove and let cool a few minutes—this helps them finish on the grill without drying.

   For this step

   • 8 piecesmini bratwurst (cocktail-size)
   
2. 2

   Step 2: Make the beer cornmeal batter (or use pancake batter)

   Active 8 min · Passive 10 min

   In a bowl whisk together 1/2 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tbsp sugar and 3/4 tsp salt. Whisk in 1 large egg and 3/4 cup light beer (or sparkling water or milk for a nonalcoholic version) until smooth. For an easy shortcut, substitute 3/4 cup prepared pancake batter instead of mixing dry ingredients and beer. Let batter rest 10 minutes—this firms the cornmeal and helps adhesion.

   For this step

   • 1/2 cupyellow cornmeal
   • 1/2 cupall-purpose flour
   • 1 teaspoonbaking powder
   • 1 tablespoongranulated sugar
   • 3/4 teaspoonsalt
   • 1 piecelarge egg
   • 3/4 cuplight beer (or sparkling water / milk for nonalcoholic)
   
3. 3

   Step 3: Skewer and chill the links

   Active 6 min · Passive 10 min

   Pat the cooled bratwurst dry with paper towels, then carefully insert a short wooden skewer about two-thirds of the way through each link so you have a short handle. Stand or lay the skewered links on a tray and place in the freezer or refrigerator for about 10 minutes to firm—they're easier to dip when slightly chilled.

   For this step

   • 8 pieceswooden skewers (short)
   
4. 4

   Step 4: Dip, grill and char

   Active 12 min

   Preheat grill to medium (about 350–400°F / 175–205°C). Pour batter into a tall glass for easier dipping. Remove skewered links from chill, dip each link into batter to coat evenly, letting excess drip off, then place on the grill over indirect heat. Brush grates with a little vegetable oil or brush oil on the corn dogs to prevent sticking. Grill 6–8 minutes over indirect heat, turning every 1–2 minutes for even cooking, then move briefly to direct heat to get char and color (about 2–4 minutes), turning to char all sides. Cook until the exterior is crisp and an instant-read thermometer reads 160°F (71°C) for raw pork sausages or until heated through for pre-cooked links.

   For this step

   • 1 tablespoonvegetable oil (for brushing grill and finishing)
   
5. 5

   Step 5: Serve with dips and safety notes

   Active 5 min

   Transfer to a platter, trim or dull any sharp skewer tips before serving. Serve 2 mini corn dogs per person as a typical serving. Dipping-sauce ideas: honey mustard, ketchup mixed with a little BBQ sauce, ranch, or a smoky chipotle mayo. Safety tips: keep kids at a safe distance from the grill, use long-handled tongs and oven mitts when turning, and always check skewers for splintered or sharp ends before giving them to little hands.
   

1. Place the mini bratwurst in a medium saucepan and cover with cold water. Bring to a gentle simmer, then simmer 4–6 minutes until mostly cooked through; if your links are pre-cooked you can skip simmering and proceed. Remove and let cool a few minutes—this helps them finish on the grill without drying.
2. In a bowl whisk together 1/2 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tbsp sugar and 3/4 tsp salt. Whisk in 1 large egg and 3/4 cup light beer (or sparkling water or milk for a nonalcoholic version) until smooth. For an easy shortcut, substitute 3/4 cup prepared pancake batter instead of mixing dry ingredients and beer. Let batter rest 10 minutes—this firms the cornmeal and helps adhesion.
3. Pat the cooled bratwurst dry with paper towels, then carefully insert a short wooden skewer about two-thirds of the way through each link so you have a short handle. Stand or lay the skewered links on a tray and place in the freezer or refrigerator for about 10 minutes to firm—they're easier to dip when slightly chilled.
4. Preheat grill to medium (about 350–400°F / 175–205°C). Pour batter into a tall glass for easier dipping. Remove skewered links from chill, dip each link into batter to coat evenly, letting excess drip off, then place on the grill over indirect heat. Brush grates with a little vegetable oil or brush oil on the corn dogs to prevent sticking. Grill 6–8 minutes over indirect heat, turning every 1–2 minutes for even cooking, then move briefly to direct heat to get char and color (about 2–4 minutes), turning to char all sides. Cook until the exterior is crisp and an instant-read thermometer reads 160°F (71°C) for raw pork sausages or until heated through for pre-cooked links.
5. Transfer to a platter, trim or dull any sharp skewer tips before serving. Serve 2 mini corn dogs per person as a typical serving. Dipping-sauce ideas: honey mustard, ketchup mixed with a little BBQ sauce, ranch, or a smoky chipotle mayo. Safety tips: keep kids at a safe distance from the grill, use long-handled tongs and oven mitts when turning, and always check skewers for splintered or sharp ends before giving them to little hands.