Jimmy Dean French Toast Sausage Sticks are a frozen breakfast classic—crispy, golden breading wrapped around a savory sausage link, ready in minutes. This recipe recreates that same sweet-and-savory combo at home with pantry staples, giving you a fun, portable breakfast that tastes like the store-bought version but fresher. It’s a great make-ahead option for busy mornings, brunch, or even a game-day snack.
Ingredients
- 12 fully cooked breakfast sausage links (about 1 lb / 450 g total)
- 1 cup (240 ml) milk (any kind)
- 2 large eggs
- 1 tbsp (15 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups (100 g) panko breadcrumbs (or crushed cornflakes)
- Vegetable oil, for frying (about 2 cups / 480 ml)
- Maple syrup, for serving
Instructions
- Pat the sausage links dry with paper towels. Insert a wooden skewer or lollipop stick into each link, pushing about halfway through. Set aside.
- In a shallow bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and nutmeg (if using).
- In another shallow bowl, whisk the flour, baking powder, and salt.
- Place the panko breadcrumbs in a third shallow bowl.
- Heat about 2 inches (5 cm) of oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Working with one stick at a time, dredge the sausage in the flour mixture, shaking off excess. Dip into the egg mixture, letting any excess drip off, then roll in the panko, pressing gently to adhere. Place on a plate.
- Fry the sticks in batches of 3–4, turning occasionally, until golden brown and heated through, about 2–3 minutes per batch. The internal temperature of the sausage should reach 165°F (74°C) as a safe minimum, per USDA FSIS guidelines.
- Drain on a wire rack over a baking sheet or on paper towels. Serve immediately with maple syrup.
Tips
- Use fully cooked sausages: This recipe relies on pre-cooked links, so you only need to brown the coating and heat the sausage through. If using raw sausage, cook it fully before assembling the sticks.
- Keep the oil at 350°F (175°C): Too hot and the breading will burn before the sausage warms; too cool and the sticks absorb oil and turn greasy. Use a thermometer and adjust the heat between batches.
- Make ahead: Assemble the sticks up to the frying step, then freeze them on a baking sheet. Once solid, transfer to a zip-top bag. Fry from frozen, adding 1–2 minutes to the cooking time.
- No skewers? You can skip the sticks entirely and just fry the links as “sausage bites�—they’ll still taste great, just less portable.
Serving Suggestions
Serve the sticks hot with maple syrup for dipping. They also pair well with a side of scrambled eggs, fresh fruit, or a dollop of yogurt. For a savory twist, sprinkle with a little powdered sugar or drizzle with honey.
Variations
- Spicy: Add a pinch of cayenne pepper to the flour mixture or use spicy breakfast sausage links.
- Gluten-free: Use gluten-free all-purpose flour and gluten-free breadcrumbs (or crushed gluten-free cereal).
- Baked version: Instead of frying, spray the sticks with cooking oil and bake at 425°F (220°C) for 10–12 minutes, flipping halfway, until golden and hot.
- Sweet coating: Add 2 tbsp (25 g) of brown sugar to the panko for a caramelized, sweeter crust.
Storage and Reheating
Store leftover cooked sticks in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5–7 minutes, or until hot and crispy. You can also microwave them for 30–60 seconds, but they will be softer. For longer storage, freeze cooked sticks in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen sticks directly in the oven at 375°F (190°C) for 10–12 minutes.
Frequently Asked Questions
Can I use raw sausage links? Yes, but you must cook them thoroughly before coating. Pan-fry or bake the raw links until they reach an internal temperature of 160°F (71°C) for ground meat (or 165°F / 74°C for poultry-based sausages), then cool slightly before assembling the sticks.
Why did my breading fall off? The coating may not have adhered because the sausage was too moist or the oil wasn’t hot enough. Pat the links dry, press the breadcrumbs on firmly, and ensure the oil is at 350°F (175°C). Also, let the coated sticks rest for 5 minutes before frying to help the coating set.
Can I air fry these? Yes. Preheat your air fryer to 400°F (200°C). Lightly spray the sticks with oil and air fry for 8–10 minutes, flipping halfway, until golden and hot. Check that the sausage reaches 165°F (74°C).
What kind of sausage works best? Any fully cooked breakfast sausage link works—pork, turkey, or chicken. Avoid raw or very soft sausages, as they may not hold up to dipping and frying.
Can I make the batter gluten-free? Absolutely. Use a 1:1 gluten-free flour blend in place of all-purpose flour, and choose gluten-free breadcrumbs or crushed cornflakes. The texture may be slightly more delicate, but it will still be delicious.
How do I keep them warm for a party? After frying, place the sticks on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 30 minutes. This keeps them crisp without overcooking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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