Sage Honey and Cornflake Crusted Chicken Apple Sausage on a Stick

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

Here’s a healthy variation on that county fair favorite—the corn dog. Chef Downs coats chicken apple sausage with sage honey and cornflake crumbs, then bakes them instead of deep-frying. The yogurt dipping sauce is sweetened with the same herbal honey and cinnamon. Try it as a to-go treat for breakfast or snacking.

Ingredients

Dipping Sauce:
1½ cups vanilla flavored Greek-style yogurt
1/4 cup chopped pecans, lightly toasted
½ cup sage honey
1 tsp. ground cinnamon

Sausages:
8  (2 oz.) chicken apple sausage links
1 large egg, beaten
1 cup low-fat milk
½ cup sage honey, divided
½ tsp. kosher salt
¼ tsp. fresh ground black pepper
1¼ cups all-purpose flour
3 cups crushed corn flakes

Steps

  1. Prepare Dipping Sauce: Combine all sauce ingredients in a blender or processor and blend until smooth. Refrigerate to chill.
  2. Prepare Sausages: Heat a large nonstick skillet over med. heat. Place sausages in pan and brown evenly on all sides. Remove from pan and blot dry on paper towels; reserve.
  3. Preheat oven to 350°F. Line large sheet pan with parchment paper.
  4. In bowl, combine egg, milk, 1/4 cup honey, salt, pepper and flour. Whisk until well blended. Transfer batter to a shallow dish long enough to dredge sausages.
  5. Skewer each sausage lengthwise on bamboo skewers, leaving a 3-in. handle. Pour crushed cornflakes into shallow container or plate. Dredge sausage skewers in batter then coat in crushed cornflakes.
  6. Place coated skewers on parchment lined sheet pan. Bake in preheated oven for 7 min. Turn sausages and drizzle with remaining honey. Bake 5 min. longer; remove from oven. Serve sausage skewers with dipping sauce.
Source: National Honey Board

More From FoodService Director

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources