Meat-free Breakfast Corndog

Breakfast corndogs bring me back to my days at summer camp. These meatless sausages coated in pancake batter are a new take on a classic childhood meal. Enjoy them with maple syrup or with coating of powdered sugar.

Serves: 4

Time: 25 minutes

Ingredients:

1 TB olive oil

1 LB vegan breakfast sausage

2 C all-purpose flour

1 TSP salt

1 TSP baking powder

1 TSP baking soda

1/4 C sugar

1 1/4 C milk

2 large eggs

1/4 C melted butter

4 C canola oil

4 wood skewers - cut in half

Maple syrup - for dipping

• Unpackage vegan sausage and separate into eight equal pieces
• Roll each piece into a roughly four inch long link
• Heat the olive oil in a large pan over medium heat
• Add the links and cook until golden brown - about two minutes
• Turn and repeat process until the link is evenly colored - about eight minutes
• Once cooked, place the sausages on a paper towel lined plate
• When cool, insert a skewer into the sausage about three inches deep

• In a medium bowl, mix the flour, baking soda, baking powder, sugar and salt
• Make a well in the middle and add the milk, eggs and melted butter
• Stir until thick
• Poor batter into a tall glass

• Heat canola oil in a medium pot or deep sauce pan to 350 degrees Fahrenheit
• Dip a sausage stick into the batter and pull out
• Place sausage in the oil until golden brown - about two minutes
• Remove the sausage from the oil using tongs and place on a paper towel lined plate or cooling rack
• Repeat until the all the sausages have been cooked
• Enjoy with maple syrup!