Recipe courtesy of Jeff Mauro
Breakfast Sausage Corn Dog
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 4 servings
You can whip up this killer corn dog in seconds, and the best part about it is that fruity homemade blueberry maple syrup. Make a double batch of that syrup and put it on everything — waffles, pancakes, biscuits, ribs, pork chops and chicken!
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 4 servings
Ingredients
Blueberry Maple Dipping Sauce:
Corn Dogs:
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Directions
Special equipment:
a deep-fry thermometer; twelve 8-inch wooden skewers- For the blueberry maple dipping sauce: In a small saucepan over medium heat, combine the blueberries, syrup and salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the blueberries are very soft and begin to pop, 8 to 10 minutes. Remove from the heat, then stir in the lemon juice. Let cool 5 to 10 minutes to thicken. Serve chunky or transfer the mixture to a blender and blend until smooth.
- For the corn dogs: In a large Dutch oven or large saucepan, bring the oil to 350 degrees F over medium heat.
- Insert the pointy end of a skewer into each sausage, pushing it almost all the way through to the end, and set aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt and baking soda. Add the egg, 1 1/4 cups buttermilk, the melted butter and vanilla bean paste and stir to combine. The batter should be slighter thicker than pancake batter. Add more buttermilk, 1 tablespoon at a time, if necessary to reach the desired consistency.
- Pour some of the batter into a tall drinking glass, filling about three-quarters of the way to the top (enough to fully submerge the sausage).
- One at a time in batches of four, dunk the sausage into the glass of batter until it is fully coated, then gently dip into the hot oil to submerge, holding on to the skewer for a few seconds before letting go. (If the skewer is too long to drop into the oil, rest the skewer on the side of the pan, letting the pancake and sausage cook in the oil). Cook, turning the corn dogs in the oil as needed until dark golden brown, 4 to 5 minutes. Dip the remaining sausages and fry in the same manner.
- Remove to a paper towel-lined plate and dust with the powdered sugar. Serve with the warm blueberry maple syrup.
