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Lamb Corn Dog


Photo: Dennis Evans

This sausage can be served with a variety of sauces such as a beet, chipotle purée.

Chef Dave Woodley of Gio

“We presented our trio of sausages (Lamb Corn Dog with a Beet and Chipotle Purée, Scallop Sausage with Squid Ink, Chorizo Sausage with Mustard Aioli) on a paint palate to match the vibrant colours of Jonathan Legate’s room and the wall of art. I didn’t want to over-think it.  Simple, rustic—that’s what we do at Gio.”

Recipe courtesy of Chef Dave Woodley of Gio


For the lamb filling:
  • 2 shallots
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 1 sprig thyme
  • 3 lbs (1.3 kg) ground lamb
  • 2 eggs
  • 2 Tbsp (30 ml) Dijon mustard
  • salt and pepper, to taste
For the corn dog batter:
  • 1 cup (250 ml) cornmeal
  • 1 cup (250 ml) milk
  • 1 Tbsp (15 ml) baking powder
  • 1/4 cup (60 ml) white sugar
  • 1 egg
  • 1 cup (250 ml) all-purpose flour
  • pinch of salt


  1. Fine dice shallots and garlic.
  2. Remove stems from rosemary and thyme and chop fine.
  3. In large bowl combine all lamb filling ingredients. Mix well, season with salt and pepper.
  4. Form lamb into 1-oz (30-g) sausages.
  5. Bake at 350°F (175°C) on parchment for 8 to 10 minutes, until fully cooked, let cool.
  6. Combine batter ingredients, mix well
  7. In medium pot or deep fryer heat 4 to 8 cups (1 to 2 L) canola oil to 350°F (175°C)
  8. Toss sausages in batter until completely coated. With metal tongs gently drop in oil, fry until golden brown.
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