I made this recipe to use up left over breakfast sausages. We love the Isernios chicken sausages. These pancake corn dogs are wonderful. If you have little ones try these they will love them!
Ingredients
1 1/4c whole-wheat flour
1/4c cornmeal
1tbsp. brown sugar
2tsp. baking powder
1/2tsp baking soda
1/4 tsp salt
11/2c buttermilk
1 egg
2doz small breakfast sausages
canola oil, for cooking
wooden coffee stirrers, Popsicle sticks or bamboo skewers
Method
Whisk together dry ingredients in a large bowl; add buttermilk, egg, and whisk until smooth. Let stand 5 minutes (batter will thicken). If it’s too thick to pour easily, thin with more buttermilk.
Cook the sausages and let them cool, then stick them on the wooden stirrers. In a wide, medium-large pot, heat a few inches of canola oil until hot but not smoking. Dip each sausage into the batter, holding it by the stick and rolling it around until well coated – dip into the oil and cook, turning as necessary, for a minute or until deep golden. Cook only two or three at a time, without crowding the pot, which could cause corn dog collisions and cause your oil to cool down. Drain on paper towels and serve immediately, with maple syrup.
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