Breakfast Pigs in a Blanket on a Stick

0 Reviews

SERVINGS

7

PREP TIME

10 min

TOTAL TIME

30 min

GLUTEN FREE

NO

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.  

This recipe is made with Jones Golden Brown® Chicken Links.

018444 - 5 oz. ANGB Chicken Link 2018
ingredients
1 1/2 cups all purpose flour, plus 2 tablespoons, divided
2 teaspoons baking powder
1/2  teaspoons baking soda
1/2  teaspoons salt
2 teaspoons sugar
1 cup buttermilk
1 egg
2 tablespoons vegetable oil
14 Jones Dairy Farm Golden Brown Sausage Links
1​4 wooden skewers or chopsticks
2 quarts oil (vegetable or peanut) for frying
1 cup maple syrup, warmed, for dipping
 
DIRECTIONS
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.

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

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

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.

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

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Ingredients

1 1/2 cups all purpose flour, plus 2 tablespoons, divided
2 teaspoons baking powder
1/2  teaspoons baking soda
1/2  teaspoons salt
2 teaspoons sugar
1 cup buttermilk
1 egg
2 tablespoons vegetable oil
14 Jones Dairy Farm Golden Brown Sausage Links
1​4 wooden skewers or chopsticks
2 quarts oil (vegetable or peanut) for frying
1 cup maple syrup, warmed, for dipping
 

Directions

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.

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

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

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.

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