Breakfast corn dogs with sausage

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 287, total fat 19 G., saturated fats 3 G., proteins 6 G., carbohydrates 25 G., fiber 1 G., cholesterol 30 mg, sodium 292 mg, sugar 10 G.

These corn dogs are made with juicy pork breakfast sausages, which are skewered onto sticks, dipped in a thick cornmeal batter, and deep-fried until crispy and golden brown. The recipe offers three flavors: sweet with apple pie spice and vanilla, spicy with chili pepper and paprika, and mustard with herbs. The ingredients for each flavor are added to the batter. Leftover batter can be used to fry pancakes in the same oil.

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:

Batter

1 cup corn flour
1 cup self-raising flour
2 tbsp. granulated sugar
1 teaspoon coarse salt
1 tbsp. + 2 tbsp. l. milk
1 large egg

Corn dogs

About 14 cups vegetable oil, for frying
12 fried breakfast sausages

Sweet option

1.5 tsp apple pie spice
1.5 tsp vanilla extract
Powdered sugar for sprinkling

Spicy option

1.5 tsp ground ancho pepper
1.5 tsp sweet paprika
3/4 tsp cayenne pepper

Option with mustard and herbs

0.5 cup fresh parsley leaves, chopped
1/4 cup thinly sliced fresh chives
3/4 tsp mustard powder
1/4 tsp coarsely ground black pepper
Maple syrup, hot sauce and/or ketchup, for serving
Special equipment: deep-fry thermometer, 12 wooden skewers of 15 cm each.

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Batter:

In a large bowl, combine the cornflour, wheat flour, granulated sugar, and salt. In a small bowl, combine the milk and egg. Pour the milk mixture into the flour mixture and knead until smooth. At this point, you can leave the batter as is or add ingredients for a sweet, spicy, or mustard version.
Corn dogs:

Fill a deep medium saucepan just over halfway with vegetable oil. Attach a deep-frying thermometer and heat the oil over medium-high heat to 350°F (175°C). Preheat the oven to 205°F (95°C).

Fill a tall glass three-quarters full with batter. Thread each sausage about halfway onto a skewer. Line a baking sheet or large plate with paper towels.
Once the oil is hot, dip one corn dog into the cup of batter, submerging it completely. Let any excess batter drip back into the cup, then completely submerge the corn dog in the hot oil, holding it by the skewer for a few seconds until the batter sets. Then release the corn dog and fry it in the oil. Continue dipping the corn dogs into the oil a few at a time, frying only 2-3 at a time, turning them with tongs as needed and adjusting the heat to maintain the desired temperature, until golden brown, 4-6 minutes.
Transfer the cooked corn dogs to a paper towel-lined baking sheet to drain any excess grease, then place them in the oven to keep warm while you fry the remaining sausages. Add more batter to the glass as needed.
For a sweet version, dust each corn dog with powdered sugar. Serve with your choice of sauces.

Fritters:
The remaining batter can be used to make pancakes. Drop 1 tablespoon of batter into hot oil and fry at 175°C until golden brown, 5-6 minutes.