Best 2 Breakfast Sausage Corn Dogs Recipes

**Breakfast Sausage Corn Dogs: A Twist on the Classic Fair Food**

Indulge in a delightful culinary fusion with our breakfast sausage corn dogs, a unique twist on the classic fair food. These delectable corn dogs feature juicy breakfast sausages enveloped in a crispy cornmeal batter, creating a harmonious blend of savory and sweet flavors. Perfect for a hearty breakfast, brunch, or even as a fun snack, these corn dogs are sure to tantalize your taste buds. Our article provides two exciting variations to cater to your preferences: the classic corn dog batter and a gluten-free alternative. With step-by-step instructions and helpful tips, we'll guide you through the process of making these irresistible treats from the comfort of your own kitchen. So, gather your ingredients, preheat your cooking oil, and let's embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

BREAKFAST SAUSAGE CORN DOGS WITH SPICED MAPLE SYRUP DIP

Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip image

Homemade corn dogs made with breakfast sausage are served with a spiced maple syrup dip in this fair food treat everyone loves.

Provided by Julie Hubert

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage

Time 56m

Yield 8

Number Of Ingredients 14

Ingredients

8 wooden skewers
8 breakfast sausage links
1 cup maple syrup
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon cayenne pepper
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
¾ cup milk
1 egg

Steps:

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.

Nutrition Facts : Calories 700.4 calories, Carbohydrate 49.6 g, Cholesterol 89.2 mg, Fat 47.8 g, Fiber 1.3 g, Protein 18.9 g, SaturatedFat 11.7 g, Sodium 1088.2 mg, Sugar 27.8 g

THE ULTIMATE BREAKFAST CORNDOG RECIPE BY TASTY

The Ultimate Breakfast Corndog Recipe by Tasty image

Here's what you need: olive oil, breakfast sausages, all-purpose flour, salt, baking powder, baking soda, sugar, milk, large eggs, butter, bacon, canola oil, powdered sugar, maple syrup, small ice pop sticks

Provided by Katie Aubin

Categories Breakfast

Yield 14 corndogs

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
14 breakfast sausages
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons sugar
1 cup milk
2 large eggs
¼ cup butter, melted
3 tablespoons bacon, cooked, finely chopped
4 cups canola oil
powdered sugar, for serving
maple syrup, for serving
14 small ice pop sticks

Steps:

In a large pan over medium heat, heat the olive oil for 1 minute. Add the breakfast sausages to the pan and cook for 12 minutes, turning constantly, until crispy and browned all over.
Drain the sausages on paper towels and let cool. Insert a small ice pop stick in each sausage. Set aside.
Make the pancake batter: In a large bowl, sift together the flour, salt, baking powder, baking soda, and sugar. Use your hands to make a well in the middle of the dry ingredients. Pour the milk, eggs, and melted butter into the well, then stir the center working your way out until the mixture is thick and well-combined. Fold in the bacon.
Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C).
Pour the pancake batter into a tall glass, then dip a sausage stick into the mixture.
Use tongs to gently place the battered sausage into the hot oil and cook until golden brown, 1-2 minutes. Drain on paper towels or a cooling rack. Repeat with the remaining sausages.
Dust with powdered sugar and serve with maple syrup.
Enjoy!

Nutrition Facts : Calories 824 calories, Carbohydrate 18 grams, Fat 78 grams, Fiber 0 grams, Protein 12 grams, Sugar 3 grams

Tips:

Prepare the corn batter in advance: You can make the corn batter up to 24 hours ahead of time. Just store it in the refrigerator until you're ready to use it.
Use a deep fryer or large saucepan: You'll need a deep fryer or large saucepan filled with oil to fry the corn dogs. Make sure the oil is at least 3 inches deep.
Fry the corn dogs in batches: Don't overcrowd the fryer or saucepan. Fry the corn dogs in batches of 4-6 at a time.
Cook the corn dogs until they're golden brown: The corn dogs should be cooked until they're golden brown and crispy on the outside. This will take about 3-4 minutes per batch.
Serve the corn dogs hot: Serve the corn dogs hot with your favorite dipping sauce.

Conclusion:

Breakfast sausage corn dogs are a fun and easy way to enjoy a classic American breakfast food. They're perfect for a quick and easy meal on the go or a fun party appetizer. With just a few simple ingredients, you can make these delicious corn dogs at home. So next time you're looking for a tasty and satisfying breakfast or snack, give breakfast sausage corn dogs a try!