Subj : St. Isaiah 08
To   : All
From : Dave Drum
Date : Sat May 08 2021 18:56:12

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Isaiah's Breakfast Corndogs
 Categories: Pork, Breads, Novelty
      Yield: 7 servings
 
     14 sm Breakfast sausage links
      2 qt Oil; for frying
     14    Candy-apple craft sticks
      1 c  Fine or medium-grind yellow
           - cornmeal
      1 c  All-purpose flour
      1 tb Baking powder
    1/2 ts Fine salt
      1 c  Whole milk
      2 lg Eggs
      2 tb Syrup; + more for dipping
      2 tb Granulated sugar
 
  Set the oven @ 250ºF/121ºC and arrange a rack in the
  middle. Set a wire rack over a baking sheet; set aside.
  
  Cook the sausages according to the package directions.
  Place on a paper-towel-lined baking sheet and set aside
  to cool.
  
  Pour the oil into a Dutch oven or a large, heavy
  bottomed pot. Heat over medium-high heat until the
  temperature reaches 360ºF/182ºC on a deep-frying/candy
  thermometer.
  
  Meanwhile, insert a craft stick lengthwise into each
  sausage (try to keep the stick aligned in the center of
  the sausage), leaving about 2 inches of the stick
  exposed at the bottom; set aside.
  
  When the oil is almost ready (about 325ºF/165ºC), whisk
  the cornmeal, flour, baking powder, and salt together in
  a medium bowl. Whisk the milk, eggs, maple syrup, and
  sugar together in a large bowl until combined and the
  sugar has dissolved. Add the cornmeal mixture to the
  milk mixture and stir with a rubber spatula just until a
  smooth batter forms. Pour some of the batter into a
  tall, narrow container or drinking glass, leaving 1 inch
  of room at the top.
  
  When the oil is ready, evenly dip a sausage into the
  glass of batter by holding the stick and rotating the
  sausage as needed until it's completely covered with
  batter. Immediately place into the hot oil. Repeat with
  3 more sausages. Fry, turning occasionally, until light
  golden brown all over, about 3 minutes. Using tongs,
  transfer the breakfast corn dogs to the wire rack on the
  baking sheet and place in the oven.
  
  Repeat with the remaining sausages, working with 4 at a
  time, refilling the glass with batter as needed, and
  letting the oil return to 360ºF/182ºC between each
  batch. (When you reach the last few sausages, you may
  need to tilt the glass sideways while rotating the
  sausages to evenly coat them with batter.) Serve
  immediately with maple syrup for dipping.
  
  RECIPE FROM: http://recipeofhealth.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Life is a Ferrari - costs too much and goes too fast

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