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Andouille Corn Dogs

Source of Recipe


Emeril Lagasse, Every Day's a Party






List of Ingredients



• 1 large egg
  
• 1 cup milk
  
• 2 Tbsp baking powder
  
• 3/4 cup yellow cornmeal
  
• 1-1/4 cups bleached all-purpose flour
  
• 2 Tbsp sugar
  
• 1 tsp salt
  
• 1 tsp hot sauce
  
• 1/2 tsp Creole seasoning, plus some for garnish
  
• 8 cups vegetable oil
  
• 1-1/2 lbs. andouille sausage, cut into eight 3-inch-long pieces
  
• 16 bamboo skewers, cut into 6-inch lengths
  
• *
  
• Yellow mustard, for dipping
  






Instructions



1. In a large mixing bowl, whisk the egg and milk together. Add the baking powder, cornmeal, 1 cup of the flour, and the sugar. Whisk until smooth. Season with the salt and hot sauce.
   
   
2. In a small, shallow bowl, combine the remaining 1/4 cup flour and the Creole seasoning.
   
   
3. Heat the vegetable oil in a large, deep heavy pot or an electric deep-fryer to 360 degrees (F).
   
   
4. Thread a sausage link onto each skewer, leaving 3 inches of the skewer bare at the bottom. Dredge the sausages in the flour mixture, tapping off any excess, then dip in the batter, coating evenly.
   
   
5. Carefully lay 2 to 3 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, about 8 minutes, gently rolling them with tongs to brown evenly.
   
   
6. Remove from the oil and let drain on paper towels. Sprinkle with the Creole seasoning.
   
   Serve the corn dogs with mustard for dipping.
   
   Makes 8 servings.