Wieners Extraordinaire with Sweet And Sour Mustard Sauce

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  • Yield : 40-50
  • Servings : 24
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 50m

Mini corn dogs and the traditional pigs in a blanket are popular party items. This recipe provides a new variation on these appetizer wiener treats with pancake mix used as the batter instead of pastry or a corn meal mix batter. Call it the northern corn dog it brings a different texture and flavor to your party from the traditional mini corn dog or pigs in a blanket.

This works for breakfast too. Just change the sauce out for some maple syrup or maple butter dipping sauce. A great breakfast treat for the kids or even a brunch easy pick up.


  • 1 500g package hot dogs
  • 1 cup pancake mix
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon dry mustard, to taste
  • 1/2 cup vinegar
  • 2 eggs, well beaten
  • 1 tablespoon butter
  • Oil for cooking


Step 1

To prepare batter, mix together the pancake mix and spices. Add the water and stir until fairly smooth. Let stand for 5 minutes.

Step 2

Cut each wiener into 6 chunks. Dip into batter and fry in oil that has been heated to 350-375F. for about 2 1/2 to 3 minutes turning once for an even golden brown coating. Drain on paper towels. Serve with sweet and sour mustard sauce to dipping per instructions below.

Step 3

SWEET AND SOUR MUSTARD SAUCE: Combine sugar and mustard in heavy saucepan or top part of double boiler. Stir in vinegar and eggs. Cook over moderately low heat, stirring constantly until thickened. (see food safety note below) Remove form heat and blend in butter. Serve warm

Step 4

Please note that this recipe includes eggs in the sauce and appropriate cooking temperatures should be observed. Adding water may be helpful in reaching the temperature required.

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