Corn dog

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 18 corn dogs

Treat your loved ones to this fun breakfast featuring pancakes and sausages on sticks! Kids will especially love it. This recipe uses fried, natural pork sausages. Simply thread them onto lollipop sticks, dip them in the pancake batter to coat them completely, and deep-fry until golden brown and warmed through. Sausage in pancakes goes great with maple syrup. Serve them not only for breakfast but also as an appetizer, for example, at children's parties. Leftovers can be frozen or reheated in the microwave if needed.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

18 cooked pork breakfast sausages (if frozen, reheat them briefly until soft enough to insert a skewer)
2 tbsp neutral vegetable oil + extra for frying
0.5 cups premium flour
0.5 cups oat flour or more premium flour
2 tablespoons of sugar
1.5 tsp baking powder
3/4 teaspoon coarse salt
0.5 tsp of soda
0.5 cups of sour milk or kefir
1 large egg
Maple syrup, for serving (optional)
Special equipment: 18 lollipop sticks; deep-fry thermometer

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: oat flour, eggs, sour milk, kefir, sausages

Cooking the dish according to the recipe:

Pour 2.5 cm of vegetable oil into a large, heavy-bottomed saucepan or deep-sided frying pan and attach a deep-fry thermometer to the side. Heat the oil over medium-high heat to 180°C.
In a medium bowl, combine the wheat flour, oat flour, sugar, baking powder, salt, and baking soda. In a separate small bowl or measuring cup, combine the sour milk, egg, and 2 tablespoons of vegetable oil. Add the liquid mixture to the dry mixture and knead into a dough. Pour the dough into a tall, narrow glass or measuring cup (this step can be omitted, but it makes dipping the sausages easier).

Working with 3-4 sausages at a time, insert a skewer into each sausage, pat off excess moisture with a paper towel, and dip into the pancake batter to coat completely, removing any excess. Don't coat too thickly, as the batter will rise during frying. Carefully lower the sausages and skewer into the hot oil and fry until golden brown, 1 1/2 to 2 minutes. Transfer to a paper towel or wire rack with tongs to drain excess oil. Repeat with the remaining sausages. Cool slightly and serve with maple syrup, if using.
Freezing fried sausages

To freeze, cool the sausages completely, place them in a zip-lock bag, and store in the freezer for up to 3 months. To reheat, wrap the sausages loosely in a paper towel and microwave until heated through, about 40 seconds. Let cool slightly and enjoy!

Author of the recipe - Molly Yeh is an American blogger and cookbook author.

Categories:

recipe / Recipes for children's dishes / Dishes for future use / Deep-frying / Breakfast / Hot dogs / Appetizers / Snacks with sauces / Meat appetizers / American cuisine

Recipe collections