Crispy Breakfast Sausage Sticks

These breakfast corn dogs are a fun twist on a classic that can turn any morning into a celebration. Crispy on the outside and juicy on the inside they are perfect for weekend brunch or a special weekday treat.

I made these one Sunday when I wanted something special but quick and they instantly became a favorite in our house.

Ingredients

• Breakfast sausage links: offer a flavorful and juicy core choose fresh quality sausages without fillers for the best taste
• All-purpose flour: provides the base for the batter go for unbleached flour for a more natural flavor
• Granulated sugar: adds a subtle sweetness that balances the savory sausage
• Baking powder: is crucial for a fluffy and light batter be sure it is fresh to get a good rise
• Salt: enhances all the flavors in the batter feel free to use kosher or sea salt for a cleaner taste
• Egg: binds the batter adding richness choose large eggs for consistency
• Milk: thins the batter to a dippable consistency whole milk makes it richer but you can use 2% or plant-based milk for alternatives
• Melted butter: adds a silky texture and depth use unsalted butter so you can control the salt level
• Vegetable oil: is perfect for frying as it has a high smoke point keeping the corn dogs crispy
• Maple syrup or your favorite syrup: is the ideal accompaniment try different syrups like honey or berry for variety

Instructions

Build The Skewers:

Thread two breakfast sausage links on each wooden skewer so they are close but not overlapping this helps them cook evenly and makes for easy dipping.

Mix Dry Ingredients:

In a medium bowl whisk together the flour sugar baking powder and salt to evenly distribute the leavening and seasoning for the batter.

Whisk Wet Ingredients:

In a separate bowl combine the egg milk and melted butter whisk until smooth this step makes sure the batter has a silky texture and the butter is evenly incorporated.

Combine Batter:

Pour the wet mixture into the dry ingredients and whisk gently until just combined do not overmix some lumps in the batter will keep the finished coating tender.

Heat Oil:

Pour 2 to 3 inches of vegetable oil into a deep pot and heat it over medium-high heat to 375 degrees Fahrenheit this temperature fries the batter quickly without soaking the sausage in oil.

Dip And Fry:

Dip each skewer with sausages into the batter turning to coat thoroughly but allowing excess batter to drip off carefully place 2 to 3 corn dogs into the hot oil avoid overcrowding so they cook crisply.

Cook To Golden:

Fry the corn dogs for 2 to 3 minutes on each side until golden brown and the batter is cooked through a slotted spoon gently flips and lifts them out without breaking the crust.

Drain And Serve:

Remove the corn dogs and place them on a wire rack over a baking sheet to drain excess oil keeping them crisp serve immediately with maple syrup or your preferred dipping sauce.

I have always loved the combination of sweet and savory in breakfast corn dogs the syrup adds the perfect touch that reminds me of growing up with morning treats made by my family.

Storage Tips

Store leftover corn dogs in an airtight container in the refrigerator for up to three days. Reheat them in a 350-degree oven for 10 minutes to keep the batter crisp rather than microwaving which makes them soggy.

Ingredient Swaps

Try swapping breakfast sausage for turkey sausage or even vegetarian sausage for a different flavor profile. You can replace all-purpose flour with gluten-free flour blends but adjust the batter thickness accordingly.

Serving Ideas

Serve your corn dogs with classic maple syrup or mix things up with spicy mustard or a honey mustard dip. Add a side of fresh fruit or hash browns to round out the meal.

Enjoy these breakfast corn dogs fresh for the best texture and flavor.

Frequently Asked Recipe Questions

→ What type of sausage works best?

Breakfast sausage links are ideal due to their size and seasoning, providing a flavorful base that pairs well with the sweet batter.

→ How thick should the batter be?

The batter should be thick enough to coat the sausage evenly without dripping excessively, ensuring a crisp, golden crust.

→ What oil is recommended for frying?

Vegetable oil with a high smoke point is recommended to maintain consistent frying temperature and achieve a crispy finish.

→ Can I use other syrups for serving?

Yes, maple syrup is classic but you can also try honey, fruit syrups, or even spicy mustard to complement the flavors.

→ How do I know when the corn dogs are done frying?

They should be golden brown and crispy all around. Cooking usually takes 2-3 minutes per side at about 375°F (190°C).