Breakfast Pigs In a Blanket On a Stick

1 Review

Breakfast Pigs In a Blanket On a Stick

Breakfast Idea with Breakfast Sausage

As much fun to make as it is to eat, this kid-friendly sausage and pancake classic is sure to excite the inner child in all of us.

Breakfast Pigs In a Blanket On a Stick
10 mins
Prep Time
30 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients
1 1/2 cups

All Purpose Flour, plus 2 tablespoons, divided

2 teaspoons

Baking Powder

1/2  teaspoons

Baking Soda

1/2  teaspoons


2 teaspoons


1 cup




2 tablespoons

Vegetable Oil


Jones Dairy Farm Golden Brown® Breakfast Chicken Sausage Links


Wooden Skewers or Chopsticks

2 quarts

Oil (Vegetable or Peanut) for frying

1 cup

Maple Syrup, warmed, for dipping


  1. In large bowl, whisk together 1 ​1/2 cups flour, baking powder, baking soda, salt and sugar. In smaller bowl, whisk buttermilk, egg and vegetable oil; pour into dry ingredients and stir just until moistened. Set bowl aside and let rest for 10 minutes while sausages are cooking.

  2. Cook sausage links according to package directions, turning often, until browned. Transfer to plate lined with paper towel to remove excess fat.

  3. Put remaining 2 tablespoons of flour on small plate. Skewer sausages, roll in flour and tap off excess. Chicken or turkey sausages do not need to be rolled in flour.

  4. Heat oil to 375°F in cast iron skillet or other heavy bottomed skillet. Use a candy thermometer to monitor temperature.

  5. Pour the pancake batter into tall drinking glass. Dip the skewered sausages in the batter, coating the entire sausage. Carefully lower into the hot oil and fry 3-4 at a time until golden brown, about 2 minutes per side. If batter is browning too fast, turn down heat. Drain on a plate lined with paper towel.

  6. Serve hot with warm maple syrup or dipping sauce of choice.

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Ratings and Reviews


Made it twice and will make it again!

I have been looking for a breakfast pogo (Canadian) recipe forever! This is perfect! I have made it twice and will make it again! The best part is the left over batter at the end makes a funnel cake! I have done precooked sausages and cooked raw sausages, both turn out great!

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