Brunch Pups On A Stick Recipe

Prep sausages

If sausages are longer than the skewers, trim or cut to fit. Pat sausages dry with paper towel. Insert a wooden skewer through the center lengthwise of each sausage, leaving about 1–2 inches of skewer handle exposed for holding.

Par-cook (optional but recommended for even cooking)

In a medium skillet over medium heat, cook the sausages, turning occasionally, until just cooked through or internal temperature reaches 150°F (65°C), about 6–8 minutes. This step reduces frying time after battering and prevents undercooked centers. Remove and let cool slightly before skewering if you par-cook before skewering.

Make the batter: In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, sugar and salt until evenly combined.

In a separate bowl or measuring cup whisk the buttermilk, egg and melted butter until blended. Pour the wet ingredients into the dry and stir gently until just combined — batter should be thick but dippable (similar to pancake batter). If too thick to coat, add up to 2 tablespoons extra buttermilk. Let the batter rest 5 minutes while you heat the oil.

Transfer batter to a tall glass or narrow container that allows you to dip the skewered sausages easily and coat evenly.

Heat oil: Pour vegetable oil into a heavy-bottomed skillet or saucepan to a depth of about 1/2 inch (or use a deep fryer). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a little batter drop — it should sizzle and float immediately, browning within 45–60 seconds.

Batter the sausages: Holding the skewer handle, dip each sausage into the pancake batter, turning to coat evenly. Allow excess batter to drip back into the container. For a thicker crust, dip once, let sit 10–20 seconds, and dip again.

Fry: Carefully place the battered sausage into the hot oil. Fry 2–3 at a time without crowding, turning occasionally, until the batter is golden brown and crisp on all sides and the sausage is heated through — about 2–3 minutes per side (4–6 minutes total). If sausages were not par-cooked, fry until internal temperature reaches 160°F (71°C).

Drain and season: Use tongs to transfer cooked pups to a wire rack set over a baking sheet or paper towels to drain. Lightly sprinkle with a pinch of salt while hot.

Make the sauce: In a small saucepan over low heat combine the maple syrup, hot honey (or 2 tbsp chile-infused honey) and crushed red pepper flakes. Warm gently until combined and slightly thickened, about 2–3 minutes. Taste and add the optional 1/2 tsp apple cider vinegar if you want brightness. Keep warm on the lowest heat setting; do not boil vigorously.

To serve: Arrange 3 Brunch Pups on A Stick per plate. Drizzle the maple hot honey over the pups or serve it in a small ramekin on the side. Offer extra regular maple syrup on request. Garnish with chopped parsley or chives if desired.

Notes: Ensure oil temperature stays near 350°F; too cool and the batter will absorb excess oil, too hot and the exterior will burn before the interior heats. If using frozen sausages, fully thaw before preparing. For a crispier crust, let battered dogs rest 30–60 seconds before frying so batter adheres better.