- Yield: 4
- Prep Time: 25 minutes
- Cook Time: 5 minutes
Mini Chicken Sausage Corn Dogs
Corn dogs are fun for any age! Make them even healthier with First Fresh chicken sausage.
- Cook chicken sausage in pan over medium heat. Cool, cut in halves. Pat dry. Insert a 5 inch bamboo skewer or coffee stirrer into each piece of sausage.
- In a bowl, whisk together the cornbread mix, egg and milk until lump-free. Pour into a tall glass.
- Preheat about 4 inches of oil until 350°F in a deep-sided, heavy bottomed pot. Holding the stick, dip each chicken sausage in the batter and slowly lower in the hot oil. Fry in batches until lightly golden, about 3-5 minutes, gently flipping if necessary. Place on paper towel lined plate. Enjoy with ketchup, mustard or your condiment of choice!