Tuesday, July 21, 2015

Breakfast Sausage Corndogs

Who doesn't love a corndog in the summertime? Here in Pittsburgh, many of us can be found strolling around the midway of Kennywood with a mustard slathered golden, crunchy dog-on-a-stick in one hand and maybe even a paper boat of Potato Patch fries in the other. What a way to celebrate summer!

But what about breakfast? Where's the take charge breakfast-on-a-stick for the early morning person on the go? In my opinion, instead of a hot dog, morning requires a more breakfast appropriate sausage. Don't you think so, too? As far as the "corn" part of the corndog, why mess with a classic?! And instead of frying the handy a.m. treat, let's bake it to make it just a little healthier start to our day.

This recipe isn't just easy to grab and go, any leftovers heat in the microwave in a snap so that breakfast on the fly can happen day after day. And you KNOW the kids will love this one! 

See that peach in the pic? Just a suggestion...peel and chop it and mix it in with a little maple syrup for the perfect sweet-tart accompaniment. That's what I did (maybe with just a kiss of bourbon, too), but that's for eating on a plate. Could you imagine maple syrup dripping onto the car seats while driving to work? Just plain on a stick is the delicious way to go when you're not sitting at the table.

Hey, Kennywood! This one's for you.

Breakfast Sausage Corndogs

  • 8 cooked and browned breakfast sausages, cooled (you can even do this the night before to really make it easy in the morning - or buy the precooked kind!
  • 8 popsicle sticks or skewers
  • 1 1/4 C cornmeal
  • 1 1/4 C Bisquick - I used the gluten free kind to make this GF
  • 2 eggs, slightly beaten
  • 2 T maple syrup
  • 1 C buttermilk
  • 2-3 T canola oil

Preheat the oven to 425 degrees.

Insert sticks/skewers into each sausage BEFORE you wrap the dough around. Believe me, you'll be glad you did.

Line a baking sheet with parchment or foil and spray it with cooking spray. 

In a medium bowl, mix the cornmeal and Bisquick, add the rest of the ingredients and mix well. It will make a dough.

Using approximately 1/4 cup of dough per sausage, wrap it completely around each one.

Dough-wrapped and ready for the oven!

Spray the tops of the corndogs with more cooking spray and bake for approximately 25 minutes. My finished product isn't browned because GF baked goods just don't brown. If you use regular Bisquick, browning shouldn't be a problem at all. Either way, they are wonderful!

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