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.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6
Ingredients
16ozAndouille Smoked Sausagesliced into 1-inch rounds
1cupyellow cornmeal
1cupall-purpose flour
1tablespoonsugar
1teaspoonbaking powder
1/2teaspoonsalt
1large egg
1cupbuttermilk
Neutral oilfor frying
Spicy mustardfor 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.