These breakfast corndogs are also great when you are having a brunch or early morning guests. You can whip them together and keep them toasty in a crock pot for hours. I always do that I on the weekends and that way we can snack on them throughout the morning. It’s really helpful when we are super busy and don’t have time to sit down and eat. I have even made these ahead of time and froze them. A few minutes in the microwave on a busy weekday morning and breakfast is served. Check out what they are saying about this recipe over at Recipe Lion:
“The sweet, savory and slightly salty flavor is more than enough to get the taste buds watering, so what are you waiting for?”
There aren’t many ingredients required for these so add them to your shopping list this week!
1 package Ekrich breakfast sausage, browned
1 package corn muffin mix
1/3 cup buttermilk
Argo corn starch (for coating)
oil (for frying)
syrup for dipping (optional)
Preheat oil to 350 degrees F.
Prepare corn muffin mix according to the package directions — substituting buttermilk for the plain milk, mix thoroughly and then allow to sit. As the mixture sits it will thicken, thin with more buttermilk as needed.
Cut each sausage in half. Stab each sausage with a skewer and dip in the corn starch.
Dip each half sausage into the corn muffin mix.
Fry each sausage for 2 minutes until golden brown. Drain on paper towels.
Serve with warm syrup.
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Quick Tip: Kids also like these with ketchup.
Thanks again to Recipe Lion for this fun and yummy recipe.