Breakfast Corn Dogs

• Meat

  • 16 Breakfast sausage, links

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 3 cups Bluberry pancake mix
  • 1 Dash Cinnamon
  • 1 cup Cornmeal
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 Canola oil

• Liquids

  • 3 cups Water

• Other

  • 16 Bamboo skewers

Found on sixsistersstuff.com

Description

Ingredients

• 16 breakfast sausage links
• 16 bamboo skewers
• 3 cups bluberry pancake mix
• 1 cup cornmeal
• Dash of cinnamon
• 1 egg, slightly beaten
• 1/2 teaspoon vanilla
• 3 cups water
• Canola oil, for frying
• Warm maple syrup, for serving

Directions

• Cook sausage in a frying pan over medium-high heat until cooked through.
• Pat cooked sausage with paper towels to absorb excess grease and insert a bamboo skewer into each sausage; set aside.
• In a large bowl, combine pancake mix, cornmeal, and cinnamon.
• Add egg, vanilla and water, adding more water as needed for the batter to become slightly thick. Start out by adding 1 cup, then work your way up to 3 cups.
• Heat some canola oil in a large pot over medium-high heat to about 350 degrees F.
• Dip each sausage into batter and allow excess to drip off for a few seconds.
• Carefully drop each battered sausage into oil and use tongs to turn each corndog to ensure even browning.
• Remove corndogs from oil when the outside is golden brown, about 2 to 3 minutes.
• Serve with warm maple syrup for dipping.