Breakfast Corndogs
Total Time30 mins
Skill LevelBeginner
Servings8
Total Time30 mins
Skill LevelBeginner
Servings8
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Key IngredientClassic Pork Sausage Links 7oz.AboutInspiration: Food Pusher (food-pusher.com/2014/08/pancake-sausage-dogs-on-stick.html)
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientClassic Pork Sausage Links 7oz.
Recipe by
Ingredients
16 Farmer John Classic Sausage Links 2 1/2 Cups Pancake Mix Of Choice 2 Large Eggs 3 Tsp. Vegetable Oil 1 1/2 Cups Milk Canola Oil (For Frying) Maple Syrup (For Dipping)
Key IngredientClassic Pork Sausage Links 7oz.
Classic Pork Sausage Links 7oz.Key IngredientClassic Pork Sausage Links 7oz.Directions
1Whisk together pancake mix, eggs, 3 teaspoon vegetable oil and milk. Cover and refrigerate for from one hour to overnight.
2Push one skewer into each sausage, along the length, about halfway through.
3Place a cooling rack in/over a baking sheet, and then top the cooling rack with paper towels. Set aside.
4Pour the batter into a plastic cup that will allow you to dip the sausages in to coat with batter. In a large, heavy pot or Dutch oven, preheat the canola oil to 375°F.
5One at a time, dip each skewered sausage into the batter, completely covering the sausage. Dip coated sausage carefully into the hot oil, spinning a little to cook the outside of the batter layer, and then gently let go and allow it to float and fry. Repeat with two or three more sausages and fry until a deep golden brown all over, turning with tongs as needed.
6Remove pancake sausage dogs from the oil to the paper towel-covered cooling rack. Repeat with remaining sausages. Allow to cool for at least five minutes before attempting to eat.
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