Description
Homemade corn dogs made with breakfast sausage are served with a spiced maple syrup dip in this fair food treat everyone loves.
Ingredients
- 8 wooden skewers
- 8 breakfast sausage links
- 1 cup maple syrup
- ½ teaspoon ground cinnamon, or more to taste
- ¼ teaspoon cayenne pepper (Optional)
- 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 (Optional)
- ¾ cup milk
- 1 egg
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 11 mins
Total Time: 56 mins
Servings: 8