Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Sausage
Ingredients
- 8 wooden skewers 8 breakfast sausage links 1 cup maple syrup ½ teaspoon ground cinnamon, or more to taste ¼ teaspoon cayenne pepper 2 quarts vegetable oil for frying ¾ cup all-purpose flour ¾ cup cornmeal 2 tablespoons white sugar 1 teaspoon baking powder ½ teaspoon chili powder ¼ teaspoon cayenne pepper ¾ cup milk 1 egg
Nutrition Info
- 700.4 caloriescarbohydrate: 49.6 gcholesterol: 89.2 mgfat: 47.8 gfiber: 1.3 gprotein: 18.9 gsaturatedFat: 11.7 gservingSize: -sodium: 1088.2 mgsugar: 27.8 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip
Directions
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Soak wooden skewers on a shallow bowl of water for 30 minutes, drain.
Heat a skillet over medium-high heat, saute sausage links, turning every 2 minutes, until cooked through and browned, about 6 minutes. Thread each sausage onto a wooden skewer.
Whisk maple syrup, cinnamon, and 1/4 teaspoon cayenne pepper together in a saucepan over low heat until warmed, 2 to 4 minutes. Remove maple dip from heat.
Heat about 2 inches of oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Line a baking sheet with paper towels.
Whisk flour, cornmeal, sugar, baking powder, chili powder, and 1/4 teaspoon cayenne pepper together in a bowl. Add milk and egg, whisk just until batter is smooth. Pour batter into a tall water glass to 3/4 full.
Dip each sausage into the batter, swirling and dipping to evenly coat.
Place the battered sausages gently in the hot oil, 4 at a time, cook, turning every 30 to 60 seconds, until evenly browned, 3 to 4 minutes. Adjust heat as needed to maintain 360 degrees F (182 degrees C). Transfer corn dogs to the paper towel-lined baking sheet. Serve with the maple dip.