• Cooking Time: 25
  • Servings: 4
  • Preparation Time: 10


Very good! I found I had to use extra milk. I used Italian flavored chicken sausages. This recipe is like a combination of corn dogs and bagel dogs.

Source: Everyday Food-Jan/Feb 2007


  • 1 1/2 c. all-purpose flour (spooned and leveled), plus more for dusting sausages
  • 2/3 c. yellow cornmeal
  • 2 t. baking powder
  • 2 t. sugar
  • coarse salt and ground pepper
  • 2/3 c. milk
  • 2 large eggs, lightly beaten
  • 2 t. vegetable oil
  • 4 precooked smoked chicken sausages (13 oz. total)
  • ketchup and mustard for serving (optional)


  • 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 t. coarse salt and 1/4 t. pepper.
  • Make a well in the center; add milk, eggs and oil.
  • Mix just until combined.
  • Insert a 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.
  • Place on baking 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.

Categories: Main Dish  Oven  Poultry 
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