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sausage

Easy Breakfast Corn Dogs

June 11, 2020 by Cody

These easy to make, 4 ingredient Breakfast Corn Dogs are a kid favorite combination of pancakes and sausage!

These easy to make, 4 ingredient Breakfast Corn Dogs are a kid favorite combination of pancakes and sausage!

 

The Keys to Ease 

There a couple of key things that help this recipe not turn into a kitchen disaster.  They are also pretty common items (in our house at least): a cup and toothpicks. To make a more traditional corn dog, stick the popsicle sticks about halfway into one end of the sausages before baking.  The problem here is that I, personally, seem to never have popsicle sticks in the house when we want them.  So, we’ve found that toothpicks work just as good, if not better, and are easier to handle in the fryer.  We stick the tooth picks in the sausages, dredge and batter, then slide them off of the toothpick and into the fryer.  Out comes little golden dippers comparable to the mini freezer corn dogs you can get at the store.

After mixing the pancake batter, pour it into a cup for dipping. This is WAY easier than using the mixing bowl.  Simply take the dredged sausage on a stick and dunk it into the cup, being sure to slightly twist as you remove it from the batter.  As the amount of batter lessens, just refill the cup. 

The Ingredients

Pretty much any breakfast sausage link and pancake mix will work here but we definitely have our favorites.  For this recipe, maple sausage links are the best! I mean they’re dipped in pancake batter so it only makes sense, right? As far as the pancake mix goes, the below recipe uses the instructions from the Krusteaz Protein Pancake Mix box. Like I said, though, pretty much any mix will work.  Just make sure that the batter isn’t too runny! We usually start with 4 servings, according to the nutrition facts on the back of the box, and end up with 1-2 pancakes worth of batter left in the cup when all is said and done. 

Easy Breakfast Corn Dogs

These easy to make, 4 ingredient Breakfast Corn Dogs are a kid favorite combination of pancakes and sausage!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients

  • 1 1/3 cups water
  • 2 cups Krusteaz Protein pancake mix
  • 1 package maple sausage links
  • oil for frying

Instructions

  1. Preheat the oven to 400 degrees and the oil in fryer to 350.
  2. Place the sausages on a roasting pan and bake for approximately 10 minutes. Turn the links over and bake for an additional ten minutes. Remove and let cool.
  3. Mix your choice of pancake mix per the package instructions and pour some extra dry mix on a plate for dredging.
  4. Stick toothpicks about halfway into the sausage link through one end. Roll the sausage in the dry pancake mix, then dip into the pancake batter (using your preferred method from above). Make sure that the sausage is fully coated. Drop in the fryer until golden (2-3 min).
  5. Enjoy with your favorite syrup.

Notes

Required: Deep fryer, roasting pan, Popsicle sticks or toothpicks

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 758mgCarbohydrates: 47gFiber: 2gSugar: 10gProtein: 8g

may vary depending on your choice of ingredients

© Cody
Category: Breakfast

Filed Under: Breakfast Tagged With: breakfast, corn dog, maple syrup, pancakes, sausage, sausage links

Cajun Chicken & Rice

April 11, 2020 by Cody

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years.  I used to cook this over the weekend and have lunch set for the week! Now,  it feeds the family and leaves enough for maybe two days of lunch…….maybe.  This dish is like tortilla chips for me. Even if I’m full, I still keep eating………

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

The Chicken

So you can prepare the chicken in countless ways for this dish. You can boil it, saute it, blacken it, grill it, smoke it, bake it…….and don’t forget abut the Air Fryer!  You can use a whole bird, breasts, or tenders.  I’d probably steer clear of just using thighs here, though. 

I prefer the Cajun Roasted Chicken.  It’s, by far, the best tasting chicken that I currently make.  The meat absorbs all of those flavors from the vegetables and the seasoning provides just enough boldness without making it too spicy for the kids (if you remove the skin, of course).

When all of the meat has been removed, don’t forget to boil the carcass for some extra chicken broth!

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

The Sausage

I’ve use both pork and wild game sausage for this recipe.  The sausage used in the pictured dish is actually venison.  I prefer a little more spice and extra sage in mine, especially for this recipe.  If you’re not making your own, simply add some crushed red pepper (or buy a hot blend) and sage.

The Rice

The easiest way is just to add the ingredients (water, broth, rice, and veggies) to a rice cooker, press the button, and walk away. But, the old fashioned way never hurt anybody either. Don’t be afraid to add some spice to the rice.  Throw some extra parsley or Cajun season into the boiling water with the rice to vamp up the flavor.  The cream of mushroom is not a requirement, but does add depth and texture (we use the 98% fat free option). 

Cajun Chicken & Rice

This savory Cajun Chicken & Rice has been one of my favorite meal prep recipes for years. 

Ingredients

  • 1 lb Chicken
  • 2 tsp chopped garlic
  • 1 lb sausage
  • 2 cups of long grain rice
  • 2 cups of broth
  • 2-3 celery ribs
  • 1 1/2 onion
  • 1/2 red bell pepper
  • 1 can dark red kidney beans
  • 1 small can cream of mushroom
  • Cajun seasoning
  • Hot sauce (optional)

Instructions

  1. Preheat the oven roaster to 425.
  2. Chop the vegetables, saving half of an onion and one celery rib for later.
  3. Wash the whole chicken and remove the giblets. Stuff the cavity with the garlic, onion, celery, and red bell pepper. Liberally rub the bird down with your favorite Cajun seasoning. Place in the oven, breasts up for approximately 1 hour, or until the internal temperature is 165.
  4. Combine the water and broth in a large pot and bring to a boil.
  5. Stir in rice and remaining celery and onion. Reduce heat and cover until done. (approximately 20 minutes)
  6. In a skillet, cook the sausage until fully browned. Don't forget to add some extra spice if you want to crank the heat a bit.
  7. Return to the chicken and pull 1 lb of meat. Rinse the kidney beans well. Add the chicken, sausage, and red beans to the rice and stir well. Then add the cream of mushroom and mix until all ingredients are evenly distributed. Return cover and cook on low for 5 - 10 minutes, or until thoroughly heated. Occasionally stir.
  8. Garnish with parsley and top with your favorite hot sauce (optional).

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 72mgSodium: 913mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 20g
© Cody

P.S. Add some boudin as a side because it’s awesome!

Filed Under: Chicken, Main Dish, Wild Game Tagged With: cajun, chicken, meal prep, pork, red beans and rice, sausage, wild game

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Meet Cody


Hi! I’m Cody and thank you for visiting Wayfinder’s Galley!! I’m a family man, okay exerciser, wanderer, adventurer, and thrill seeker.
And guess what improves all those things……. FOOD!! Read More…

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