Breakfast On A Stick Recipes

SAUSAGE PANCAKES-ON-STICKS

Steps:

• Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done.
• In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine.
• Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.
• Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn.
• Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes.
• Serve with warm pancake syrup.

PANCAKE AND SAUSAGE ON A STICK

Steps:

• Fill a large heavy pot or high-sided skillet fitted with a deep-frying thermometer with 1 inch of oil and heat over medium-high heat to 360 degrees F.
• In a medium bowl, whisk together the all-purpose flour, oat flour, sugar, baking powder, salt and baking soda. In a separate small bowl or measuring cup, whisk together the buttermilk, egg and 2 tablespoons oil. Add the wet ingredients to the dry ingredients and stir to combine. Transfer the batter to a tall skinny glass or measuring cup (this step isn't completely necessary, but it will make coating the sausages easier).
• Working in batches of 3 or 4 sausages at a time, insert a lollipop or ice-pop stick into each sausage, pat off any excess moisture with a paper towel and dip into the pancake batter to fully coat, scraping off excess; it doesn't need to be a very thick coating, as the batter will puff up when frying. Carefully lower the entire thing (stick included) into the hot oil and fry until golden, 1 1/2 to 2 minutes. Use tongs to transfer to a paper towel or wire rack. Repeat with the remaining sausages. Cool slightly, then serve with maple syrup, if desired.
• To freeze, cool completely and then store in a ziptop bag in the freezer for up to 3 months. To reheat, wrap loosely in a paper towel and microwave until heated through, about 40 seconds. Let cool slightly and enjoy!

BREAKFAST ON A STICK

Steps:

• mix the waffle mix with the liquid smoke.
• Skewer cheddar bratwurst.
• lightly cook bacon, leaving it chewy.
• wrap 2 strips of bacon around the bratwurst, use maple syrup as adhesive.
• roll bacon-wrapped bratwurst in waffle batter.
• deep fry for 3 minutes.
• after deep frying, wrap in 4 strips of bacon and deep fry for 3 more minutes.
• pour 1 cup of waffle batter into waffle iron.
• when waffle is complete, wrap around deep-fried battered baconed cheddar bratwurst.
• serve with maple syrup on the side.

BREAKFAST ON A STICK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Thread 1 end of a piece of bacon onto a skewer; add a ham cube and fold bacon over the ham through the skewer. Add a piece of sausage and fold bacon over sausage. Repeat with remaining bacon, ham, and sausage. Spread bacon, ham, and sausage out onto the skewer so bacon isn't squeezed too closely to the meat.
• Bake in the preheated oven for 15 minutes. Combine barbeque sauce and grape jelly in a microwave-safe bowl; heat in microwave for 30 seconds. Stir sauce and brush over skewers. Continue baking skewers, basting every 10 minutes, until bacon is desired crispness, 15 to 30 minutes more.