Southern Sausage Pancake Skewers (Pancake Dogs)

1.Prepare the Sausage: If the sausage links are not pre-cooked, cook them according to package directions (e.g., pan-fry or bake) until fully cooked. Pat them dry with paper towels to remove excess grease. Thread one sausage link onto each pre-soaked wooden skewer, pushing it about three-quarters of the way up.

2.Prepare the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few small lumps are acceptable. The batter should be thick enough to coat the sausage.

3.Heat the Oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven until it reaches a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 180°C (350°F). Use a thermometer to ensure accuracy.

4.Coat the Skewers: Pour the pancake batter into a tall glass or jar—one that is deep enough to fully submerge the sausage link. Holding the skewer by the handle, dip the sausage link into the batter, rotating it to ensure a thick, even coating. Let any excess batter drip off briefly.

5.Fry the Skewers: Carefully lower the battered sausage skewers into the hot oil, working in batches of 3-4 so as not to overcrowd the pot and drop the oil temperature. Fry for 2 to 3 minutes, turning occasionally, until the pancake coating is golden brown and puffed.

6.Drain and Serve: Use tongs to remove the skewers from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining skewers.

7.Serve immediately while hot. Dust with powdered sugar if desired, and serve with warm maple syrup for dipping.