Doughnut-Sausage Corn Dogs

Doughnut-Sausage Corn Dogs
  • Prep Time


  • 12 raw breakfast sausage links
  • 1/2 cup flour
  • 1/4 cup yellow cornmeal
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon coarse salt
  • 1 teaspoon baking powder
  • 3/4 cup buttermilk
  • 6 tablespoons confectioners' sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon milk
  • 1/2 gallon peanut oil


Preheat the oven to 200 degrees . Place the sausages in a skillet and add enough cold water to cover; bring to a simmer. Turn off the heat; let stand until cooked, 5 minutes. Transfer to a paper-towel-lined plate to cool. Skewer lengthwise onto wooden skewers.

In a bowl, whisk the flour, cornmeal, granulated sugar, salt and baking powder. Whisk in the buttermilk until just combined. In a separate bowl, whisk the confectioners' sugar, maple syrup and milk until smooth.

Line a baking sheet with parchment. in a saucepan, heat the oil to 375 degrees . Batter 2 or the sausages, letting the excess batter drip off. holding the skewers, fry the sausages in the oil, rotating, until golden-brown, 3 minutes; transfer to the baking sheet and place in the oven. Repeat with the remaining sausages. Serve with the glaze.