So a corn dog walks into a bar………….
Hey guys guess what, all your childhood dreams just came true!…..Yes, you can have your breakfast on a stick! I feel like today’s recipe pretty much speaks for itself but at the same time there are so many words I want to use to describe it to you. Some of you may be familiar with this very American eccentricity of a food but then there are probably a few of you shaking your heads in disbelief at me.
Does something still qualify as a breakfast food if it’s been deep-fried? Well, I guess the world seems to consider doughnuts an acceptable start to the day, so that’s a yes right? Hey, and don’t they say you should eat these kinds of things earlier rather than later? It’s all about balance. So we’re all good with this right? Okay then…..enter: Homemade Breakfast Dogs: The even greater beloved cousin of the corn dog!!!!!
Can I just say that these are a little tiny bit life-changing!!!!! Like, after you make them it’s hard to imagine ever going back to a plain old corn dog, ever again, forever. The boys are still raving about them and begging for more. I’ve been planning to make them for a while but they just scream Father’s Day to me so I was saving them to share closer to June. Also, these were what I made for our house guests on their first morning here. Some of you may remember me mentioning that my sister’s in-laws are staying for a few weeks. Yeah, it’s been really fun having more people to taste my craziness and I wanted to start with these because I knew they’d be unforgettable, which they were. So much so that I’ll never hear the end of it until I restock ingredients and make them again.
Okay, I know that the name is a bit of a mouthful but ‘B-Dogs’, or even ‘Breakfast Dogs’, just didn’t seem like enough of an explanation for what these are. I ran out of room in my title to mention that I also made you this amazing vanilla honey butter to dip them in. I mean, you could obviously just dunk them in maple syrup but those of you who’ve been around before know that maple syrup and maple extract are two things that I ration heavily, because you can’t buy them where I live. I thought, since there’s already a lot of maple flavor in them they’d be really good with a more mild flavored dip, and I was right. The recipe has plenty of maple going on between the sausage and the batter to stand out on its own so the honey butter is a great compliment. You canNOT skip it! <-TRUTH
Something you can skip is the homemade sausage if you really want to keep things extra simple. Personally, I like to have control over the meat and seasoning that goes into my sausage (well, that and you can’t buy breakfast sausage here.), but I do understand that some of you may not have the time to do this step and I’d hate that to deprive you of trying these. Either way, I really think this is hands-down one of the most ultimate breakfasts you could make for your Daddy this Father’s Day or for any day that you need a major dose of comfort food. [P.S. There are no laws that say you can’t eat them any time of day that you want. Can you say ‘most epic dinner ever!‘?]
- 2 pounds (or 900g) ground pork
- 2 tablespoons brown sugar
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon rosemary
- 1 teaspoon onion powder
- 1/2 teaspoon nutmeg
- 1 teaspoon paprika
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
- 1 egg
- 2 tablespoons pure maple syrup
- 1 cup whole milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups flour
- 1 teaspoon pure maple syrup
- 2 quarts vegetable oil, for frying
- 12 - 14 craft skewers, popsicle sticks, or chopstick that are 6 - 8 inches long
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/4 cup powdered sugar
- 3 tablespoon honey
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Combine all ingredients in a large stainless steel mixing bowl and mix well. Divide the mixture into about 12 pieces and form into link shapes. Place them in a large skillet (cook in 2 batches if you don't have enough space) and cook on each side over medium high heat for about 3 minutes or until completely browned on all sides.
- Whisk eggs and syrup in a large mixing bowl. Add milk, baking powder, salt, maple extract, and flour and mix until just smooth.
- Heat oil in a deep-fryer or dutch oven to about 350 degrees F (180 C) and poke skewers into each of your sausage links. When the oil is ready, dip sausages into batter and turn to coat all sides then carefully drop into oil and fry for 1 to 3 minutes until browned and crispy. Remove to a plate lined with paper towels to absorb excess oil and repeat until all the sausages have been battered. (p.s. Any extra batter you may have can be fried alone in spoonfuls like a doughnut or with a funnel to make a funnel cake.)
- Combine the butter, powdered sugar, honey, salt, and vanilla extract in a mixing bowl. Beat using an electric mixer or whisk until creamy. Serve with the warm b-dogs!