I had a little extra time to make breakfast this morning and instead of making sausage and pancakes, I decided to make sausage pancake dogs with warm maple syrup. With the added bonus that I was able to make funnel cakes for dessert. I used Farmer John maple breakfast sausages, but you could use your favorite brand of breakfast links.
You're going to need:
1 package Farmer John regular of maple breakfast sausages (8 links)
1 1/2 - 2 cups all purpose flour
2 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/4 cups milk
2 eggs
1 t vanilla extract (optional, but I like it)
2 T vegetable oil
powdered sugar
maple syrup
corn starch
8 6" bamboo skewers
vegetable oil (for frying)
-if using farmer john sausages, because of the high fat content, you are going to want to par cook or render some of the fat. I cooked the sausages at 300 degrees in the oven for 20-30 minutes, turning occasionally.
- Heat oil in a small saucepan or frying pan (a couple inches deep) to medium high heat. Make sure the sausages with the attached skewers will fit.
- Let the sausages cook slightly, place skewers into them, and then dredge in corn starch. Shake off the excess.
- Add the milk and mix until mostly incorporated.
- Add the eggs, vanilla extract (if using) and vegetable oil. Whisk until combined. If the batter seems too runny, add flour in small amounts until it thickens a bit.
- Place the batter in a cup ( I used a pint mason jar) and dip the sausages.
- Gently place into the hot oil allowing them to cook until golden brown. Remove and set on paper towels to dry slightly.
- Dust with powdered sugar and serve with warm maple syrup.
To make funnel cakes.
-Take a small zip lock bag and fill with pancake batter. Cut the corner off and pipe a spiral and convoluted pattern into the hot oil. Flip once until golden brown on both sides and set aside to drain on paper towels. Dust with powdered sugar and serve with more warm maple syrup. Tastes like a summertime fair!
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