Saturday, April 6, 2013

Corn Pig

Here is a change up on the corn dog.  Try making it with sausage for a breakfast treat.  

Breakfast Corn Pig

1/2 cup corn meal
1 1/2 cups flour
1 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup buttermilk
1/4 cup corn starch
8 cooked sausage links, cut in half (makes 16 pieces)
1 ½ quart of vegetable oil

Combine dry ingredients (minus corn starch), and whisk in your buttermilk. Mix well.
Heat up your oil in a deep pan (you want a good 3 to 4 inches of oil)

If your sausage links are dry, wet them a little with water. Dredge them in the corn starch and remove excess.

Stab 2 to 3 cut up sausages with your skewers (as many as you can hold in the hot oil at one time).  Dip them in the batter, fully coating each one.

Quickly submerge each battered dog in the hot oil for about 1 to 2 minutes or until golden brown. Repeat until each corn pig is cooked.  Serve with syrup for dipping.

Variation – For gluten free and dairy free use 1 ½ cups of corn starch or tapioca flour to replace the wheat.  Replace the milk with soy milk or almond milk.

Try making them with 'Lil Smokies or cut up rope sausage to your desired lengths.   

Hope you have a great Saturday.  Be happy and may God bless you and yours.  

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