Corn Dogs

What happens when you take an eager young development chef and ask him to create an extraordinary version of a common carnival snack? You wind up with four, count 'em four different versions, including a buckwheat dog made with spicy lamb sausages, a rye dog anchored by bratwurst, and a breakfast dog in which pancake batter clings lovingly to a salty little morning-meal link. Our own Riley Moffitt started developing these recipes over a year ago, you guys, and they make for excellent snacking indeed. Got a casual party in the pipeline? Go 'head and make them all, and use any leftover batter to make cute little corn pups, too.

Feel free to experiment with whatever tubular meats you're into. Just remember, these recipes are designed for precooked sausages. If you're starting out with raw dogs, make sure you cook them first. And be sure to whip up plenty of dips and sauces. Your friends are going to freak out.