A grown-up version of the county fair favorite.

Alabama-made Conecuh sausage boasts a super-smoky flavor, and the homemadecornmealbatter seals the deal.

All you better win the game is a winningside dish, and we have those in spades.

Southern Living Conecuh Sausage Corn Dogs with Back Forty Beer Mustard ready to serve

Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Lydia Pursell

Whisk in milk and eggs until smooth.

Cover and chill until batter thickens slightly, at least 2 hours but no longer than 4 hours.

Serve with Back Forty Beer Mustard while corn dogs are crispy and hot.

Southern Living Conecuh Sausage Corn Dogs whisking together the dry ingredients

Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Lydia Pursell

Back Forty Beer Mustard

ACTIVE 25 MIN.

  • TOTAL 2 HOURS, 25 MIN.

MAKES 1 1/2 CUPS

Add 6 tablespoonsyellow mustard seeds, 1 (12-oz.)

Southern Living Conecuh Sausage Corn Dogs whisking together the batter

Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Lydia Pursell

Remove from heat; let cool 5 minutes.

Cover and chill 2 hours.

Add more honey and kosher salt to taste, if desired.

Southern LIving Conecuh Sausage Corn Dogs dipping the corn dogs

Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Lydia Pursell

Southern Living Conecuh Sausage Corn Dogs frying the corn dogs

Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Lydia Pursell

Southern Living Conecuh Sausage Corn Dogs fried and ready to serve

Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Lydia Pursell