Breakfast Corn Dogs
Get ready to sink your teeth into a deliciously crispy and savory corn dog!
Ready in 30 minutes Serves 4 people
INGREDIENTS:
- 1 Pound of Breakfast Sausage
- 1 Batch of Prepared Pancake Mix
- Powdered Sugar for Garnish
- Maple Syrup for Dipping
- Oil for frying
- Monument Grills Texas Pork Rub
PREPARATION:
- Preheat Mesa 400 gas grill to 400°F.
- Fill the bottom of a deep pan with oil and place on the burner with heat set to low. The ideal oil temp stay between 325-375°F.
- Divide the breakfast sausage into 8 equal parts and roll into logs. Season to taste using .Monument Grills Texas Pork Rub.
- Place the sausage logs on the grill and cook until browned and IT reaches 165°F, about 10 minutes. Turn frequently to ensure an equal sear on all sides.
- Prepare a batch of your favorite pancake mix according to the instructions on the box. Pour into a tall glass.
- Insert a wooden skewer into each cooked sausage log.
- Dip each sausage into the pancake batter, keeping the handle of the skewer clean.
- Slowly drop the dipped sausage skewer in the oil and fry until golden brown, approximately 5 minutes.
- Remove from the oil and allow to cool.
- Dust with powdered sugar and serve with maple syrup for dipping.
Note: We recommend using theMesa 400 gas grill to make corn dogs.
