|They don't look perfect but they taste great!|
I also wasn't sure about how much oil I needed. I ended up using about 3-4 inches in a Cuisinart pan with high sides. Next I prepared the sausages. I used Jone's brand links. For the batter I used an Complete Pancake Mix and Jiffy cornbread mix.
|This is after the carnage!|
Here is the recipe:
Sausage Pancakes on a Stick
16 sausage links (I used one box of Jones')
3 cups Pancake Mix (I used a Complete store brand)
1 cup yellow cornmeal (I used Jiffy)
sprinkle of cinnamon
1 egg beaten
1/2 tsp vanilla
3 cups water (I wasn't paying attention and used FF milk)
canola oil (about 3-4 inches)
chopsticks (I used skewers)
syrup for serving
Brown the sausage links per package directions. Let cool. Insert the skewers into the sausages about 2/3 of the way.
In a bowl combine the pancake mix, cornmeal, cinnamon. Add the egg, vanilla, and milk. I added one cup of milk at a time. The batter should be thick enough that it will adhere to the sausage. I added about 2 cups of milk and then a half at a time.
Heat the oil in the pot to about 350 degrees. Drop a pinch of batter into the oil and it should rise to the top.
Dunk the skewered sausages into the batter. I also used a spoon to make sure they were completely covered. Add to the pan and let sit for a minute or two. Turn over using a tongs and slotted spoon. I didn't have much of a problem with sticking. The corn dog will release itself when it's getting brown. Or you can gently coax it with the slotted spoon. It took about 2-3 minutes per side.
Also you will need to adjust the oil up or down depending on how fast or slow the corn dogs are browning. I was able to fry about 3 at a time. I drained the corn dogs on paper towels and paper plates. I also changed the paper towel when I rolled them over.
All in all we liked this recipe. I think we may use it with some good ole Wisconsin Brats over the summer!