Name: Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Wooden skewers - 8; Breakfast sausage links - 8; Maple syrup - 1 cup; Ground cinnamon, or more to taste - ½ teaspoon; Cayenne pepper (Optional) - ¼ teaspoon; Vegetable oil for frying - 2 quarts; All-purpose flour - ¾ cup; Cornmeal - ¾ cup; White sugar - 2 tablespoons; Baking powder - 1 teaspoon; Chili powder - ½ teaspoon; Cayenne pepper (Optional) - ¼ teaspoon; Milk - ¾ cup; Egg - 1

Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip

1. Wooden skewers - 8

2. Breakfast sausage links - 8

3. Maple syrup - 1 cup

4. Ground cinnamon, or more to taste - ½ teaspoon

5. Cayenne pepper (Optional) - ¼ teaspoon

6. Vegetable oil for frying - 2 quarts

7. All-purpose flour - ¾ cup

8. Cornmeal - ¾ cup

9. White sugar - 2 tablespoons

10. Baking powder - 1 teaspoon

11. Chili powder - ½ teaspoon

12. Cayenne pepper (Optional) - ¼ teaspoon

13. Milk - ¾ cup

14. Egg - 1

How to cook deliciously - Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip

1. Stage

Soak wooden skewers on a shallow bowl of water for 30 minutes; drain.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

Dip each sausage into the batter, swirling and dipping to evenly coat.

7. Stage

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.