If you want larger corn dogs, you can make these using whole sausage links. They will come out like the traditional corn dogs that you see at the local fair, except they will be with sausage served breakfast-style. These are a great treat for breakfast, or a yummy snack any time of time day! Check out what they are saying about this recipe over at Recipe Lion:
“Make your kids excited to start the day by packing a few of these up to take on the go as you head out the door in the morning!”
Not only are these delicious, you can take them with you on the go! Your kids will thank you, and you won’t even be late again!
Ingredients
1 package Johnsonville breakfast sausage, browned
1 package corn muffin mix
1 egg
1/3 cup buttermilk
Argo corn starch (for coating)
oil (for frying)
Aunt Jemima syrup for dipping (optional)
skewers
Instructions
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: Try with a flavored jam drizzle.
Thanks again to Recipe Lion for this tasty recipe.