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Ingredients
- Butterball Turkey sausage links (use however many you want to make)
- 1 1⁄4 cup of your favorite pancake mix
- ½ tsp cinnamon
- Vanilla (measure with your heart)
- 1 tbsp brown sugar, optional
- ½ cup Almond milk or water, use more if needed
- 32 oz of oil, for frying
- Wooden skewers
Directions
- In a skillet, warm turkey sausage links for a few minutes. Once warmed and browned, remove from the pan and allow to cool. Then, insert the skewers halfway into the links.
- In a bowl, combine pancake mix, cinnamon, milk of choice, and vanilla. Mix until well combined, ensuring a thick consistency. If too thick, gradually add more milk to achieve desired thickness. Allow the pancake mix to rest for at least 5 minutes.
- Heat oil in a large pot over medium heat until it reaches 350 degrees Fahrenheit.
- Pour the pancake batter into a tall glass. Dip each turkey sausage into the pancake batter, ensuring a smooth application by rotating the skewer slightly.
- Once the oil reaches the desired temperature, carefully add the breakfast corndogs and fry for about 90 seconds, or until golden brown. Remove from the oil and drain on a wire rack or paper towel.
- Repeat the process with the remaining cooked turkey sausage.
- Top the corn dogs with powdered sugar and serve with syrup. Enjoy!
- Recommendation: Use a smaller/deep pot for frying to maximize the use of oil, rather than a large pot.
- Recommendation: While the sausage links are fully cooked, brown the sausages a little for a little extra boost of flavor.
