30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Corn Dog Breakfast Sliders
Corn Dog Breakfast Sliders
Corn Dog Breakfast Sliders
⏱1h
👥6
🔥700 cal
Hard
🍽️French
Gourmet mini corn dogs made with artisanal sausages, fried in duck fat, served on potato rolls with a fried duck egg and a luxurious black truffle aioli.
Gourmet mini corn dogs made with artisanal sausages, fried in duck fat, served on potato rolls with a fried duck egg and a luxurious black truffle aioli.
Prepare the Black Truffle Aioli: In a small bowl, combine the Homemade Mayonnaise, Black Truffle Oil, Lemon Juice, and Black Truffle Salt. Mix well and set aside.
Prepare the Corn Dog Batter: In a medium bowl, whisk together the Stone-Ground Cornmeal, All-Purpose Flour, Baking Powder, Smoked Paprika, and Cayenne Pepper. In a separate bowl, whisk together the Club Soda, Egg Yolk, and Melted Duck Fat. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
Heat the Duck Fat: Pour 4 cups of Duck Fat into a deep fryer or large pot. Heat to 350°F (175°C).
Dip and Fry: Dip each Artisanal Pork and Apple Sausage into the Corn Dog Batter, ensuring it is fully coated. Carefully lower the battered sausages into the hot duck fat, frying in batches to avoid overcrowding. Fry for 3-4 minutes, or until golden brown and crispy.
Fry Eggs: While the corn dogs are frying, fry the Duck Eggs to your desired doneness.
Assemble Sliders: Slice the Potato Slider Buns in half. Spread a generous amount of Black Truffle Aioli on the bottom bun. Place a fried corn dog on the bottom bun, top with a fried Duck Egg, and drizzle with Grade A Maple Syrup. Cover with the top bun and serve immediately.
Ingredients
6
1 cup120 gStone-Ground Cornmeal
1/2 cup60 gAll-Purpose Flour
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSmoked Paprika
1/4 tsp1.25 mLCayenne Pepper
1 cup240 mLClub Soda
11Egg Yolk
2 tbsp30 mLMelted Duck Fat
1212Artisanal Pork and Apple Sausages
66Potato Slider Buns
66Duck Eggs
2 tbsp30 mLGrade A Maple Syrup
1/2 cup120 mLHomemade Mayonnaise
1 tbsp15 mLBlack Truffle Oil
1 tsp5 mLLemon Juice
1/4 tsp1.25 mLBlack Truffle Salt
4 cups960 mLDuck Fat
Equipment
Small Bowl
Medium Bowl
Whisk
Deep Fryer or Large Pot
Slotted Spoon
Frying Pan
Instructions
Prepare the Black Truffle Aioli: In a small bowl, combine the Homemade Mayonnaise, Black Truffle Oil, Lemon Juice, and Black Truffle Salt. Mix well and set aside.
Prepare the Corn Dog Batter: In a medium bowl, whisk together the Stone-Ground Cornmeal, All-Purpose Flour, Baking Powder, Smoked Paprika, and Cayenne Pepper. In a separate bowl, whisk together the Club Soda, Egg Yolk, and Melted Duck Fat. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
Heat the Duck Fat: Pour 4 cups of Duck Fat into a deep fryer or large pot. Heat to 350°F (175°C).
Dip and Fry: Dip each Artisanal Pork and Apple Sausage into the Corn Dog Batter, ensuring it is fully coated. Carefully lower the battered sausages into the hot duck fat, frying in batches to avoid overcrowding. Fry for 3-4 minutes, or until golden brown and crispy.
Fry Eggs: While the corn dogs are frying, fry the Duck Eggs to your desired doneness.
Assemble Sliders: Slice the Potato Slider Buns in half. Spread a generous amount of Black Truffle Aioli on the bottom bun. Place a fried corn dog on the bottom bun, top with a fried Duck Egg, and drizzle with Grade A Maple Syrup. Cover with the top bun and serve immediately.
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