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.
Ingredients
Butterball Turkey sausage links (use however many you want to make)
