Breakfast corn dogs with sausage

Ingredients:

Batter

• 1 cup corn flour
• 1 cup self-raising flour
• 2 tbsp. granulated sugar
• 1 teaspoon coarse salt
• 1 tbsp. + 2 tbsp. l. milk
• 1 large egg

Corn dogs

• About 14 cups vegetable oil, for frying
• 12 fried breakfast sausages

Sweet option

• 1.5 tsp apple pie spice
• 1.5 tsp vanilla extract
• Powdered sugar for sprinkling

Spicy option

• 1.5 tsp ground ancho pepper
• 1.5 tsp sweet paprika
• 3/4 tsp cayenne pepper

Option with mustard and herbs

• 0.5 cup fresh parsley leaves, chopped
• 1/4 cup thinly sliced ​​fresh chives
• 3/4 tsp mustard powder
• 1/4 tsp coarsely ground black pepper
• Maple syrup, hot sauce and/or ketchup, for serving
• Special equipment: deep-fry thermometer, 12 wooden skewers of 15 cm each.

Preparation:

1. Batter:
   
   In a large bowl, combine the cornflour, wheat flour, granulated sugar, and salt. In a small bowl, combine the milk and egg. Pour the milk mixture into the flour mixture and knead until smooth. At this point, you can leave the batter as is or add ingredients for a sweet, spicy, or mustard version.
2. Corn dogs:
   
   Fill a deep medium saucepan just over halfway with vegetable oil. Attach a deep-frying thermometer and heat the oil over medium-high heat to 350°F (175°C). Preheat the oven to 205°F (95°C).
3. Fill a tall glass three-quarters full with batter. Thread each sausage about halfway onto a skewer. Line a baking sheet or large plate with paper towels.
4. Once the oil is hot, dip one corn dog into the cup of batter, submerging it completely. Let any excess batter drip back into the cup, then completely submerge the corn dog in the hot oil, holding it by the skewer for a few seconds until the batter sets. Then release the corn dog and fry it in the oil. Continue dipping the corn dogs into the oil a few at a time, frying only 2-3 at a time, turning them with tongs as needed and adjusting the heat to maintain the desired temperature, until golden brown, 4-6 minutes.
5. Transfer the cooked corn dogs to a paper towel-lined baking sheet to drain any excess grease, then place them in the oven to keep warm while you fry the remaining sausages. Add more batter to the glass as needed.
6. For a sweet version, dust each corn dog with powdered sugar. Serve with your choice of sauces.
   
   Fritters:
   The remaining batter can be used to make pancakes. Drop 1 tablespoon of batter into hot oil and fry at 175°C until golden brown, 5-6 minutes.