Anywho, now that we have that little bit of unpleasantness behind us, let's get down to business. We recently entered a contest hosted by Kerbey Lane. We received a few boxes of their new pancake mix, and were tasked with creating nifty and creative recipes with it. We have yet to hear anything about the contest's results, so we decided to go ahead and share this delicious recipe ahead of time, because you deserve it.
Now, I know that this isn’t actually a “corn” dog at all. There’s no corn in the batter, and the protein interior is absolutely not a hot dog. But, the concept remains the same, and the execution is nearly identical. Being able to combine the flavor of fluffy pancakes with the crispy and handheld deliciousness of a corn dog is a breakfast delight that you won’t soon forget.
- 1 Pound Ground Pork Sausage, Unseasoned
- 1 Tablespoon Salt
- 1 Tablespoon Brown Sugar
- 2 teaspoons Crushed Red Pepper
- ¾ Cup Kerbey Lane Lemon-Poppy Seed Pancake Mix
- ½ Cup Water
- 2 Eggs
- Zest of One Lemon
- ¼ Cup AP Flour (For Dredging)
- Combine all dry ingredients for the sausage, and incorporate thoroughly, as if kneading dough. The end result should feel almost sticky, as the fat loosens up and becomes a binding agent.
- Roll sausage mixture into roughly the size and shape of a hot dog.
- Bake in a preheated oven at 350 F until fully cooked, about 12 minutes. Set aside to cool.
- Combine all ingredients for batter, and whisk until no lumps remain.
- Take the cooled sausage, and insert short skewers or toothpicks lengthwise into one end.
- Dredge sausages in AP flour to help the batter stick.
- Dip sausage skewers into the batter, rotating slowly to ensure an even coat.
- Slowly and carefully place the battered skewer into 350 F oil.
- Cook for 2 minutes, then flip and cook an additional 2 minutes. Remove from the oil and allow time to drain.