Recipe From: Martha Stewart Everyday Food Blog
Sam loves hot dogs. She practically eats one everyday, so when I came across this recipe...it was a must try. We doubled it so we could freeze the extras. It was big, sticky mess making them...but worth it! Turned out a little dry...but Sam will never notice or complain.
Sam loves hot dogs. She practically eats one everyday, so when I came across this recipe...it was a must try. We doubled it so we could freeze the extras. It was big, sticky mess making them...but worth it! Turned out a little dry...but Sam will never notice or complain.
Ingredients:
1 1/2 cups all-purpose flour (spooned and leveled)
2/3 cup yellow cornmeal
2 tsp baking powder
2 tsp sugar
1/2 tsp coarse salt
1/4 tsp ground pepper
2/3 cup milk
2 large eggs (lightly beaten)
2 tsp vegetable oil
4 (13 oz) precooked smoked chicken sausages (we used 1 pkg of chicken franks (10) when doubling recipe)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
1 1/2 cups all-purpose flour (spooned and leveled)
2/3 cup yellow cornmeal
2 tsp baking powder
2 tsp sugar
1/2 tsp coarse salt
1/4 tsp ground pepper
2/3 cup milk
2 large eggs (lightly beaten)
2 tsp vegetable oil
4 (13 oz) precooked smoked chicken sausages (we used 1 pkg of chicken franks (10) when doubling recipe)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, eggs, and oil. Mix just until combined.
Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour.
Tap off excess. :)
Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. I used my hands a lot and coated them about 1/2" thick.
Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. 
Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired. 
Tap off excess. :)
Using handle, rotate each sausage over bowl as you spoon batter to coat evenly. I used my hands a lot and coated them about 1/2" thick.
Place on sheet; bake 5 minutes. Remove from oven. Using a spatula, reapply batter that has slipped onto sheet. 
Return to oven; bake until golden, 20 minutes. Serve with ketchup and mustard, if desired. 
1 comment:
You always have such fabulous meals! Thanks for the recipes!
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