Breakfast Sausage Corn Dogs with Spiced Maple Syrup Dip Recipe

Soak wooden skewers on a shallow bowl of water for 30 minutes; drain.

Heat a skillet over medium-high heat; saute sausage links turning every 2 minutes until cooked through and browned about 6 minutes. Thread each sausage onto a wooden skewer.

Whisk maple syrup cinnamon and 1/4 teaspoon cayenne pepper together in a saucepan over low heat until warmed 2 to 4 minutes. Remove maple dip from heat.

Heat about 2 inches of oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Line a baking sheet with paper towels.

Whisk flour cornmeal sugar baking powder chili powder and 1/4 teaspoon cayenne pepper together in a bowl. Add milk and egg; whisk just until batter is smooth. Pour batter into a tall water glass to 3/4 full.

Dip each sausage into the batter swirling and dipping to evenly coat.

Place the battered sausages gently in the hot oil 4 at a time; cook turning every 30 to 60 seconds until evenly browned 3 to 4 minutes. Adjust heat as needed to maintain 360 degrees F (182 degrees C). Transfer corn dogs to the paper towel-lined baking sheet. Serve with the maple dip.