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

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

FSD Resources