Photo and Recipe By Beyond Meat


1 package Beyond Sausage® Brat Original (4 total)

Wooden skewers or corn dog sticks

Canola oil, for frying

Vegan Corn Dog Batter:

1.5 cups flour

1 cup fine cornmeal

2 tablespoons non-dairy sour cream

4 tbsp sugar

1 tbsp baking powder

1 cup plant milk


Mix all dry ingredients then add non-dairy sour cream. Gradually add plant milk until you get a smooth batter. If the batter is too runny, add a little more flour to thicken up. If the batter is too thick, add a little more plant milk to thin out.

Stick wooden skewer directly into one end of the Beyond Sausage® Brat Original. Slide skewer in until it is about 1 inch from the end. Do not slide completely through. Repeat with the other Beyond Sausages. Freeze in freezer for 30-45 minutes. This will help the sausages stick to the skewer.

Once hardened, pour batter into a tall glass (wide and tall enough to completely submerge sausage).

Heat a dutch oven with 4-5 inches of canola oil. Heat to 360 degrees F.

Dip and completely submerge the Beyond Sausage into the batter. Once submerged, remove and immediately (and carefully) place the batter-covered Beyond Sausage into the hot oil. Use a stainless steel spider or strainer to gently move around corn dog. Cook in oil for 1-2 minutes while carefully rotating it around to ensure all sides are golden brown. Cook until all sides are a dark golden brown. Remove and place on a wire rack. Repeat.