Blueberry Maple Bacon Sausage Corn Dogs

Ingredients

• Sausages: 1 pack fresh breakfast sausage links (Blueberry Maple Bacon or your preferred flavor)

• Batter:

  • 2 cups "just add water" pancake mix

  • 1/3 cup cornmeal

  • 1 1/3 cups water

• Frying & Serving:

  • Canola or vegetable oil (enough for at least 2 inches of depth)

  • Powdered sugar (optional, for dusting)

• Equipment: 6-inch wooden skewers, tall drinking glass (at least 6 inches high), deep fryer or Dutch oven.

Instructions

1. Cook & Prep the Sausages

1. Cook: In a large skillet over medium heat, cook the fresh sausage links for 5–7 minutes until fully cooked through.

2. Drain: Transfer the sausages to a paper towel-lined plate to drain excess grease and let them cool slightly.

3. Skewer: Insert a 6-inch skewer through the base of each sausage, leaving a couple of inches exposed at the bottom for a handle. Be careful not to pierce through the top end.

2. Mix the Batter & Prep Oil

1. Heat Oil: Pour oil into a heavy-bottomed pot, Dutch oven, or deep fryer until it is at least 2 inches deep. Heat to 360°F (180°C).

2. Make Batter: In a mixing bowl, whisk together the pancake mix, cornmeal, and water until smooth.

3. Fill Glass: Pour the batter into a tall drinking glass (this ensures effortless, even coating).

3. Batter & Fry

1. Coat: Submerge a skewered sausage entirely into the glass of batter, ensuring it’s completely covered. Lift it out, letting any heavy excess drip off for a second.

2. Fry: Gently place the coated sausage into the hot oil, releasing the skewer just as it's fully submerged. Fry for 2–3 minutes until deep golden brown.

   Tip: Fry in batches so you don't overcrowd the pot or drop the oil temperature.

3. Drain & Serve: Use tongs or a slotted spoon to transfer the corn dogs to a paper towel-lined plate. Dust lightly with powdered sugar while warm, if desired, and serve immediately!