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A Recipe from The Lil Chef's Blog
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Breakfast Corn Dogs 


1/2 cup cornmeal, yellow (GF)
1 1/2 cups flour (switch this to gluten free flour mix)
1 teaspoon Sugar (raw sugar)
1/2 teaspoon Baking powder 
1/4 teaspoon Baking soda 
1 cup buttermilk (plain kefir)
1/4 cup cornstarch 
8 turkey sausage links ( cut in half (makes 16 pieces) ) 
1 1/2 quarts vegetable oil (sunflower oil)
to taste maple syrup 

  1. Combine dry ingredients (minus corn starch), and whisk in your buttermilk. Mix well.
  2. Heat up your oil in a deep pan (you want a good 3-4 inches of oil, so I used a deeper, smaller-diameter pot)
  3. If your sausage links are dry, wet them a little with water. Dredge them in the corn starch and remove excess.
  4. Stab 2-3 sausage links with your skewers (as many as you can hold in the hot oil at one time – I did 2). Then, dip them in the batter, fully coating each one.
  5. Quickly submerge each pancake-battered-dog in the hot oil for about 1-2 minutes or until golden brown. Repeat until each piglet-in-a-blanket is cooked. Eat with syrup (that’s NOT optional…). That’s it!   


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