Breakfast Sausage Corn Dogs With Spiced Maple Syrup Dip Recipes

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THE ULTIMATE BREAKFAST CORNDOG RECIPE BY TASTY



The Ultimate Breakfast Corndog Recipe by Tasty image

Here's what you need: olive oil, breakfast sausages, all-purpose flour, salt, baking powder, baking soda, sugar, milk, large eggs, butter, bacon, canola oil, powdered sugar, maple syrup, small ice pop sticks

Provided by Katie Aubin

Categories     Breakfast

Yield 14 corndogs

Number Of Ingredients 15

1 tablespoon olive oil
14 breakfast sausages
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons sugar
1 cup milk
2 large eggs
¼ cup butter, melted
3 tablespoons bacon, cooked, finely chopped
4 cups canola oil
powdered sugar, for serving
maple syrup, for serving
14 small ice pop sticks

Steps:

  • In a large pan over medium heat, heat the olive oil for 1 minute. Add the breakfast sausages to the pan and cook for 12 minutes, turning constantly, until crispy and browned all over.
  • Drain the sausages on paper towels and let cool. Insert a small ice pop stick in each sausage. Set aside.
  • Make the pancake batter: In a large bowl, sift together the flour, salt, baking powder, baking soda, and sugar. Use your hands to make a well in the middle of the dry ingredients. Pour the milk, eggs, and melted butter into the well, then stir the center working your way out until the mixture is thick and well-combined. Fold in the bacon.
  • Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C).
  • Pour the pancake batter into a tall glass, then dip a sausage stick into the mixture.
  • Use tongs to gently place the battered sausage into the hot oil and cook until golden brown, 1-2 minutes. Drain on paper towels or a cooling rack. Repeat with the remaining sausages.
  • Dust with powdered sugar and serve with maple syrup.
  • Enjoy!

Nutrition Facts : Calories 824 calories, Carbohydrate 18 grams, Fat 78 grams, Fiber 0 grams, Protein 12 grams, Sugar 3 grams

BREAKFAST SAUSAGE CORN DOGS



Breakfast Sausage Corn Dogs image

Provided by Food Network Kitchen

Time 55m

Yield 12 corn dogs

Number Of Ingredients 19

1 cup stone-ground cornmeal
1 cup self-rising flour
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 cup plus 2 tablespoons milk
1 large egg
About 14 cups vegetable oil, for frying
12 precooked breakfast sausage links
1 1/2 teaspoons apple pie spice
1 1/2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons sweet paprika
3/4 teaspoon cayenne pepper
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup sliced fresh chives
3/4 teaspoon mustard powder
1/4 teaspoon coarsely ground black pepper
Maple syrup, hot sauce and/or ketchup, for serving

Steps:

  • For the batter: Whisk together the cornmeal, flour, granulated sugar and salt in a large bowl. Whisk together the milk and egg in a small bowl. Pour the egg mixture into the flour mixture and stir until combined. At this point, you can leave the batter plain or you can add the ingredients for the sweet, spicy or herb-mustard options.
  • For the corn dogs: Fill a deep, medium pot a little more than halfway with vegetable oil. Attach a deep-fry thermometer and bring the oil to 350 degrees F over medium-high heat. Preheat the oven to 250 degrees F.
  • Fill a tall glass about three-quarters full with some of the batter. Push the pointed end of a 6-inch wooden skewer about halfway through each sausage. Line a baking sheet or large plate with paper towels.
  • Once the oil is hot enough, dip 1 sausage in the glass of batter until fully submerged and completely coated. Let any excess drip off, then dip completely in the hot oil, holding it by the skewer for a few seconds until the batter is set. Then let it go to bob and fry in the oil. Continue dipping in batches so you're frying only 2 or 3 at a time, turning the corn dogs in the oil as needed with tongs and adjusting the heat as necessary to maintain the temperature, until deep golden brown, 4 to 6 minutes. Let the finished corn dogs drain on the paper towel-lined baking sheet, then transfer to the oven to keep warm while you dip and fry the remaining batches. Fill the glass with more batter as needed.
  • If making the sweet version, dust each corn dog with confectioners' sugar. Serve with desired dipping sauces.

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