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

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources