-
1
Heat the oven to 250 degrees F and arrange a rack in the middle.
-
2
Set a wire rack over a baking sheet; set aside.
-
3
Cook the sausages according to the package directions.
-
4
Place on a paper-towel-lined baking sheet and set aside to cool.
-
5
Pour the oil into a Dutch oven or a large, heavy-bottomed pot.
-
6
Heat over medium-high heat until the temperature reaches 360 degrees F on a deep-frying/candy thermometer.
-
7
Meanwhile, insert a craft stick lengthwise into each sausage (try to keep the stick aligned in the center of the sausage), leaving about 2 inches of the stick exposed at the bottom; set aside.
-
8
When the oil is almost ready (about 325 degrees F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl.
-
9
Whisk the milk, eggs, maple syrup, and sugar together in a large bowl until combined and the sugar has dissolved.
-
10
Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms.
-
11
Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
-
12
When the oil is ready, evenly dip a sausage into the glass of batter by holding the stick and rotating the sausage as needed until its completely covered with batter.
-
13
Immediately place into the hot oil.
-
14
Repeat with 3 more sausages.
-
15
Fry, turning occasionally, until light golden brown all over, about 3 minutes.
-
16
Using tongs, transfer the breakfast corn dogs to the wire rack on the baking sheet and place in the oven.
-
17
Repeat with the remaining sausages, working with 4 at a time, refilling the glass with batter as needed, and letting the oil return to 360 degrees F between each batch.
-
18
(When you reach the last few sausages, you may need to tilt the glass sideways while rotating the sausages to evenly coat them with batter.)
-
19
Serve immediately with maple syrup for dipping.
