Mini Corn Dogs with Dipping Sauce Recipe

1. In small bowl, combine first 4 ingredients and 1 teaspoon Seasoned Salt. Refrigerate, covered, until ready to serve.
2. In large bowl, combine 2 cups Bountiful Beer Bread Mix®, beer and remaining 2 teaspoons Seasoned Salt. Let stand 10 minutes.
3. Meanwhile, pour enough oil into a Dutch oven or large saucepan to reach a depth of 2 inches. Heat oil over medium-high heat until oil reaches 375°F on a deep-fry thermometer.
4. In batches, dust sausages in remaining ½ cup Bountiful Beer Bread Mix and then dip in batter and carefully place in hot oil. Fry, turning occasionally, until golden brown, about 2-3 minutes. Remove from oil with slotted spoon and drain on paper towels.
5. Repeat with remaining sausages. Push skewers into corn dogs, if desired. Serve with dipping sauce.

Makes about 36 mini corn dogs.

Make Ahead: Prepare steps 2, 3 and 4. Cool. Transfer to a gallon resealable freezer bag. Freeze up to 1 month ahead. Bake from frozen at 375°F for 12-15 minutes or until internal temperature reaches 165°F with an instant-read thermometer. Prepare step 1 when ready to serve and push skewers into reheated corn dogs, if desired.