Breakfast Corn Dogs
These breakfast corn dogs are made with savory sausage links dipped in a pancake mix and cornmeal batter, then fried until golden brown. Serve warm with maple syrup for an easy, kid-friendly breakfast!
Equipment
- 6 inch Wooden skewers
Ingredients
- 14 breakfast sausage links fresh
- 2 cups pancake mix "just add water" kind
- ⅓ cup cornmeal
- 1 ⅓ cup water
- canola or vegetable oil for frying
- powdered sugar optional
Instructions
- Place oil in Dutch oven or heavy bottomed pot. Begin heating it over medium heat while you prepare the rest of the recipe. The oil should reach 360°F before frying.canola or vegetable oil for frying
- Cook sausage links in a large skillet until cooked through, about 5-7 minutes. Place on paper towels to drain excess grease.14 breakfast sausage links
- In a mixing bowl combine pancake mix, cornmeal and water. Mix well and place batter in a drinking glass that is at least 6 inches tall.2 cups pancake mix, 1/3 cup cornmeal, 1 1/3 cup water
- Place one sausage link on each skewer (being sure not to push it through the other end).
- Dip each corn dog in the batter to fully coat. Gently place in preheated oil, releasing it just as the corn dog is fully submerged. Fry for 2-3 minutes until golden brown. Remove corn dogs from oil and drain on a plate lined with paper towels. Dust with powdered sugar, if desired.
Notes
Tips
- Turkey or chicken breakfast sausage links could be substituted.
- Protein, whole wheat or even blueberry pancake mix can be used.
- Don't overcrowd the pot! Fry 5-6 corn dogs at a time depending on the size of your pot and work in batches.
- Serve breakfast corn dogs hot with maple syrup!
- Leftovers can be kept in the refrigerator for up to 3 days.
- To freeze, cool corn dogs completely, place in a freezer bag and keep in freezer for up to 2 months. Reheat in a 350 degree oven for 16-18 minutes (frozen) or 10-12 minutes (thawed). Can also be reheated in microwave in 30-second intervals.
