In a large, shallow pot, bring 3 inches of canola oil to 360 degrees.

Poke a chopstick into each of the cooked sausage links (about 3/4 through). Set aside.

As the oil heats...

In a large bowl, mix together the pancake mix, cornmeal and cinnamon. Add the beaten egg, vanilla and half of the water. Mix well.

Add additional water and keep stirring until the consistency is like a very thick glue.

Once the oil is at 360 degrees...

Dip 3 or 4 sausage links into the batter. Twist and rotate each stick so the batter is even and excess batter drips off. Carefully transfer them - one at a time - to the hot oil.

PLEASE NOTE: You place the entire sausage stick (including the stick) into the oil. They are NOT dipped into the oil. They fry on their sides.

After a minute, flip each stick to fry the other side.

Once they are a dark golden brown - 2 or 3 minutes - remove from oil using tongs and transfer to stacked paper towels to remove excess oil.

Repeat with remaining sausage links and batter - making sure the oil is about 360 degrees every time.

Each stick should be allowed to cool at least 6 minutes before serving.

Serve warm with maple syrup on the side for dipping.

Cooking Note:

To serve all at once, keep the finished and fried breakfast sticks on a baking in sheet in the oven set to 225 degrees.


Two of the greatest flavors of breakfast - sausage and pancakes - together in the form a delicious breakfast corn dogs.

Mr Breakfast would like to thank MichiganDan for this recipe.

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