NUTRITION

SERVINGS

INGREDIENTS

2 links Nitrate-free chicken sausage

0.13 cup Yellow cornmeal

0.13 cup Oat flour

0.25 cup Non-fat Greek yogurt

1 large Egg white

0.5 tsp Baking powder

0.25 tsp Sea salt

0.25 tsp Garlic powder

1 tbsp Yellow mustard

0 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Pat the chicken sausages dry with a paper towel and insert a wooden skewer into the end of each link.

• 3

  In a medium mixing bowl, whisk together the cornmeal, oat flour, baking powder, sea salt, and garlic powder.

• 4

  Stir in the Greek yogurt and egg white until a thick, uniform batter forms that is sticky enough to cling to the sausage.

• 5

  Transfer the batter to a tall, narrow glass to make dipping easier.

• 6

  Dip each sausage into the batter, rotating it slowly to ensure an even, thick coating all the way to the skewer base.

• 7

  Place the coated sausages on the prepared baking sheet and lightly spray the surface with avocado oil.

• 8

  Bake for 15 to 18 minutes, turning once halfway through, until the crust is firm and lightly browned.

• 9

  Serve the corn dogs immediately with a side of yellow mustard for dipping.