Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip
Description
Homemade corn dogs made with breakfast sausage are served with a spiced maple syrup dip in this fair food treat your family will love.
Ingredients
•
8 wooden skewers
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8 breakfast sausage links
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1 cup maple syrup
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1/2 teaspoon ground cinnamon, or more to taste
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1/4 teaspoon cayenne pepper
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2 quarts vegetable oil for frying
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3/4 cup all-purpose flour
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3/4 cup cornmeal
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2 tablespoons white sugar
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1 teaspoon baking powder
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1/2 teaspoon chili powder
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1/4 teaspoon cayenne pepper
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3/4 cup milk
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1 egg
Directions
1
Soak wooden skewers on a shallow bowl of water for 30 minutes; drain.
2
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
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
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
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
Dip each sausage into the batter, swirling and dipping to evenly coat.
7
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.