Andouille Corn Dogs

Andouille Corn Dogs

1 large egg
1 cup milk
2 tablespoons baking powder
3/4 cup yellow cornmeal
1 1/4 cups bleached all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon Creole Seasoning, plus some for garnish
8 cups vegetable oil
1 1/2 pounds andouille sausage, cut into eight 3-inch-long pieces
16 bamboo skewers, cut into 6-inch lengths
Yellow mustard and stone ground mustard for dipping

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.

In a small shallow bowl, combine the remaining 1/4 cup flour and the Creole seasoning.

Heat the vegetable oil in a large, deep, heavy pot or an electric deep-fryer to 360°F.

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.

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. Remove from the oil and let drain on paper towels.

Sprinkle with Creole seasoning.

Serve the corn dogs with the mustard.
Yield: 8 servings