Andouille Corn Dog Bites
Take a fairground favorite and give it a Cajun twist. The smoky heat of andouille against a sweet, golden cornmeal batter makes these the appetizer that disappears first at any gathering.
Servings 6
Ingredients
- 16 oz Andouille Smoked Sausage sliced into 1-inch rounds
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- Neutral oil for frying
- Spicy mustard for dipping
Instructions
- Heat the oil. Pour 2–3 inches of oil into a deep heavy pot and heat to 375°F.
- Make the batter. Whisk the cornmeal, flour, sugar, baking powder, and salt in a bowl. Stir in the egg and buttermilk until you have a thick, smooth batter.
- Coat the sausage. Pat the sausage rounds dry with paper towels. Dip each into the batter, letting the excess drip off.
- Fry in batches. Drop the battered rounds into the hot oil 5–6 at a time. Fry 2–3 minutes, turning once, until deep golden brown.
- Drain and serve. Drain on a paper-towel-lined plate. Serve hot with spicy mustard for dipping.