Tuesday, August 5, 2014

Pancake Sausage Dogs (on a Stick)

Pancake Sausage Dogs. I think they
look like little elongated balloons. 

This recipe was created and enjoyed with our good friends, Jen and Jeremy, and their four fabulous kids. Jen and Jeremy only lived around here for less than a year, but they are kindred spirits, and we get to see them once a year as they pass through on their annual trek from Texas to Wisconsin. Jen is the friend who introduced me to Shortcake Biscuits with Warm Berries and Whipped Cream. She is, most definitely, one of my best eating buddies. 
So, when the family comes and stays for a day or two, I see it as an opportunity to try new, fun foods. This is one of those new things that I've been meaning to try, and it is indeed a success: Warm fluffy, slightly sweet pancake fried around a salty seasoned breakfast sausage. Then you dip it in maple syrup. Mmm. It's easy to eat four of five of these before noticing that you've probably eaten more than you should have.
Although these make a little bit of a mess, they're super easy to put together. They're a fun "something different" to make for a special occasion--like a Saturday morning, or eating buddies visiting from out of town.
Give 'em a try.

Pancake Sausage Dogs (on a Stick)

  • 16 breakfast sausages (precooked & frozen)
  • 2 1/2 cups Bisquick 
  • 2 large eggs
  • 3 teaspoons vegetable oil
  • 1 1/2 cups milk
  • canola oil (3 inches in pot for frying)
  • maple syrup for dipping (optional)
Other Equipment:
  • 8 bamboo skewers, cut cleanly in half
  • plastic cup
  • tongs
  • paper towels
  • cooling rack
  • baking sheet
  • heavy pot for frying

Whisk together Bisquick, eggs, 3 teaspoons oil, and milk. Cover and refrigerate for one hour to overnight.
Thaw sausages for about 15-20 minutes, until they're able to be pierced with a skewer. Then push one skewer into each sausage, along the length, about halfway through.
Place a cooling rack in/over a baking sheet, and then top the cooling rack with paper towels. Set aside.
Pour the batter into a plastic cup that will allow you to dip the sausages in to coat with batter.
In a large heavy pot or dutch oven, preheat the oil to 375 degrees Fahrenheit.
One at a time, dip each skewered sausage into the batter, completely covering the sausage. Dip coated sausage carefully into the hot oil, spinning a little to cook the outside of the batter layer, and then gently let go and allow it to float and fry. Repeat with two or three more sausages and fry until a deep golden brown all over, turning with tongs as needed.
Remove pancake sausage dogs from the oil to the paper towel covered cooking rack. Repeat with remaining sausages. Allow to cool for at least five minutes before attempting to eat.
Makes 16 pancake sausage dogs

Our little friend Coco really enjoyed her breakfast.

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