Beretta Maple Sausage Corn Dogs

This breakfast corn dog recipe dips breakfast sausage in a maple syrup-cornmeal batter, then serves it on a stick.

  • 1 Cup Yellow Organic or Non GMO Cornmeal
  • 1 Cup All purpose Flour
  • ¼ Teaspoon Kosher Salt
  • 1/8 Teaspoon Black Pepper
  • ¼ Cup Organic Cane sugar, or sugar substitute
  • 4 Teaspoons Baking Powder
  • 1 Free Range Organic Egg, whisked
  • 1 Cup Organic 3.25% Milk
  • 4 Litres Vegetable or Peanut Oil for frying
  • 2 Packs of Beretta Maple Breakfast Sausage
  • 16 Wooden Skewers
  1. In a medium sized bowl combine all dry ingredients and mix well
  2. Create a well in the centre of your dry ingredients, add your egg and milk, gently mix until all ingredients come together.
  3. Preheat your oil to 375F. Insert wooden skewer into the end of the sausage until it reaches just before coming out the top.  Roll your Beretta sausage into the mixture, evenly coating in batter.
  4. Immediately submerge the Pogo into the oil, gently rocking it back and forth until it starts to set, then gently let go. Repeat with remaining Pogos.  Cook until golden brown, and the internal temperature reaches 165F.
  5. Serve with your favourite Honey Mustard Dipping Sauce, or Beretta BBQ Sauce