Corn dog balls?

Sausage, shrimp make this dish a real treat

It must have something to do with getting older, but time passes so much faster than it used to. It seems like it was only a few weeks ago I was working on the Christmas recipe for 2014, and now, it’s time for another. Time moved so incredibly slow when I was a kid and wanted to be older, and now that I’m on the plus side of 60, it moves faster than NASCAR drivers at Daytona. The worst part, is I’m caught in the draft in the outside line and can’t seem to break free to get into the pits.

While Christmas decorations have been in stores for a while, Thanksgiving is at hand. Once all that leftover turkey is finally eaten, it will be time to visit with friends and family for your Christmas celebrations. Most of those involve food, and many ask you bring your favorite side dish or appetizer.

This is a recipe for those situations. I’m pretty sure it won’t be duplicated like deviled eggs, sausage balls, potato and pasta salads and the like. I’m also pretty sure there won’t be much, if any, to bring home. Typically, once someone tries them and makes a comment, they disappear pretty quickly, and they should. After all, this is a combination of shrimp, sausage and corn dogs, and just about everyone likes all three.

If you’ve been reading this column a while, you know I like food with a little character. This has just enough that folks who prefer milder foods will like it in standard form and those who have a more robust palate can wake it up a little more with the dipping sauce. Several times I have made two dipping sauces: one mild and the other with a little punch.

Most folks will make this with domestic sausage and that’s fine; it’s certainly easier to get. I prefer to make it with feral pork sausage that was blended to my preference, but that’s not always possible for everyone. Feral pigs have spread into most of the Carolinas and offer another hunting opportunity.

If you take a feral hog, be sure to handle it with proper care as there are diseases that can spread to humans through cuts and such. Cooking feral pigs removes this risk, and they usually have significantly less fat than domestic pork, especially smaller ones.

If you purchase sausage for this recipe, I suggest you take time to visit a butcher shop or farm store to get fresh sausage they have just blended. These folks know the ingredients in their seasoning blends and can help you choose just what you want.

I stress using a fresh jalapeno pepper rather than pieces that are in a jar. Most of those are pickled and it affects the taste. Many grocery stores have regular and hot jalapenos, and you can select the ones that just add the pepper taste or ones with some heat.

I have said that I believe including game in Christmas party treats is a way of celebrating the game and introducing it to new people. Be up front about the contents and don’t surprise people after they taste it; even if they like it, that’s a negative. I make a card identifying it and put it with the food. Don’t badger people to try game recipes. Tell them what it is, explain that it is lean and healthy and let them decide for themselves. If they won’t try it or don’t like it, there is more for those of us who do.

Sausage/shrimp corn dog balls

This is what I’m going to call a “How about” recipe. The idea came about while sitting around on the tailgate taking a mid-day break from deer hunting. At many of these bull sessions, the topic somehow gets to food. Other people may have different ideas why this is, but I think it’s because I hunt with some folks who really like game and fish and are always looking for different ways to prepare them. Whatever the reason, the discussion begins, at some point takes a turn to “Have you ever tried this?” or “How about this?” and the game is on.

Regular readers know I believe that if two things taste good separately, there is a reasonable chance they will taste good together. This combines three things that taste good, and they work. Of course, when shrimp and sausage are two of the ingredients, you’ve got a great head start. Most people like corn dogs, too, and this adds batter to hold the shrimp and sausage together. It pretty much has to be good.

I have received a little flack for this being a fried recipe, but it just tastes right that way. I eat grilled or baked most of the time, and my cardiologist doesn’t get upset with me over an occasional fried meal. If you eat healthy otherwise, a few shrimp and sausage corn dog balls shouldn’t set you back. Just appreciate it and don’t get so hooked you fall off the healthy wagon.

While shrimp will cook quickly and the frying time of the balls is enough for them, sausage should be cooked a little longer to be sure to be done, so it is lightly browned first. My feral pig sausage is very lean, so there isn’t much as far as drippings. However, looking at the little bit of sausage drippings in the pan, I couldn’t help but stir the shrimp through it for a few seconds just to pick up some seasoning. The object of quickly sautéing the shrimp is not to cook but to flavor them, so keep that in mind and stir them constantly and be sure not to overcook.

This was intended from the beginning to be an appetizer or hors d’ouevres. You might think of it as a round shrimp and sausage fritter that uses corn dog batter. I believe that if you try it once, you’ll fix it again.

The dipping sauce is simply Texas Pete Cha Sauce mixed with mayonnaise, but it is a big part of this. Texas Pete Cha Sauce has a smoky, sweet taste that isn’t overly hot. However, it will build intensity when eaten for a longer period of time. Southern tradition would dictate using Duke’s Mayo only, but I like the new mayonnaises made with olive oil. Take the time to make two batches, one mild and one spicier. You may also want to include individual small bowls so people can double dip. It really is that good.

INGREDIENTS:

Filler:

1/2 pound raw shrimp, peeled, deveined;

1/2 pound ground sausage;

1 tsp minced garlic;

1/2 jalapeno pepper (finely chopped);

1/2 sweet onion (small, finely chopped);

1 tsp lemon juice;

1/4 cup bread crumbs;

Sea salt, freshly ground black pepper.

Batter:

2 cups all-purpose flour;

1 egg;

2 cups yellow cornmeal;

1/2 Jalapeno pepper (chopped);

1/2 sweet onion (small and chopped);

1 tsp garlic powder,

2 tbsp sugar,

1 1/2 tbsp baking powder,

2 1/2 cups buttermilk,

Peanut oil (or another high-heat oil if there are allergy concerns);

Paper towels.

NOTE:  Use the second half of the jalapeno pepper and onion from the filler mix for the batter. It does not need to be as finely chopped in the batter.

Dipping sauce:

1 cup mayonnaise,

Texas Pete Cha Sauce to taste (minimum 3 tablespoons)

PREPARATION:

For the filler, cut shrimp into 1/2-inch long pieces. Lightly brown the sausage and remove to drain on paper towels. Leave the drippings in the pan. Drop shrimp pieces into sausage drippings and sauté, stirring constantly, for 30 seconds, then remove. Put the shrimp and other filler ingredients into a food processor or blender and use pulse setting for a few seconds at a time until they are well mixed and there aren’t any chunks. Use a spoon or melon baller to make the mixture into approximately 1-inch balls and put the balls on wax paper on a cookie sheet. Place the tray of balls into the refrigerator and cool until they are firm — approximately 30 minutes to an hour.

For the batter: use a large bowl to mix 1 cup of the flour and the other batter ingredients. The batter should be smooth with no lumps. Preheat a deep fryer with peanut oil (or allergy substitute) to 350 degrees. Put the second cup of flour on a small platter or in a low side bowl. Dredge the chilled filler balls through the flour and then dip them into the batter. Once dipped into the batter, place the balls into the fryer quickly. The batter should be fairly thick, but it will probably be helpful to use a long handled spoon to put the battered balls into the fryer individually. Cooking time should be approximately 2 1/2 to 3 1/2 minutes. Medium golden brown seems to consistently be the color when the balls are cooked just right. Cover a cookie sheet with paper towels and put the cooked balls there to drain any excess oil.

For the dipping sauce, mix the mayonnaise and Cha Sauce. Use a cracker to taste it and be sure it doesn’t get too spicy for your taste. When the sauce is light pink, it is mild; as more sauce is added, it will become darker and spicier.

This is intended to be a dish you can make for Christmas parties, tailgating and watching sports events on TV. Shrimp and sausage corn dog balls can be also be used as an appetizer and are better served warm when possible. If you reheat them, they’re better spread on a cookie sheet in the oven at 250 for 15 minutes than to microwave them.