Ingredients
Directions
Whisk together pancake mix, eggs, 3 teaspoon vegetable oil and milk. Cover and refrigerate for from one hour to overnight.
Push one skewer into each sausage, along the length, about halfway through.
Place a cooling rack in/over a baking sheet, and then top the cooling rack with paper towels. Set aside.
Pour 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.
One 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.
Remove 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.
