Great Superbowl Appetizer: Andouille Sausage Corn Dogs


Great Superbowl Appetizer: Andouille Sausage Corn Dogs

We couldn’t stop at just one! Andouille Sausage Corn Dogs are another one of our executive chef Rob Beasley’s favorite appetizer recipes for Superbowl Sunday!  Enjoy

ANDOUILLE SAUSAGE CORN DOGS RECIPE

This recipe is a crowd-pleaser and a sensational game-time appetizer! Pair with our Chambourcin Reserve 2014.

INGREDIENTS

1 1/2 cup   All-purpose flour
1/2 cup     Corn meal
2 tsp          Baking powder
1 Tbsp       Sugar
1 tsp          Kosher salt
1/2 tsp     White pepper
1/2 tsp     Black pepper
1 cup        Whole milk
1 Tbsp      Honey
2               Eggs, slightly beaten
2 Tbsp     Butter, melted
1/2 cup    Green onions, sliced thin
2 lbs         Andouille sausage, cut in 1 inch thick links
4 cup       Vegetable oil

METHOD

Mix flour, cornmeal, baking powder, sugar, salt, and both peppers. Add the milk, honey, eggs and butter, then mix well. Fold in the green onions. Meanwhile, heat vegetable oil to 325 degrees in a sauce pot. Spear each piece of sausage with a skewer and dip into the batter until well coated. Carefully place in oil while pushing the sausage off of the skewer with a fork. Fry until golden brown on all sides, about four minutes. Drain and put a skewer or pick in. Dip dogs in creole mustard or your favorite whole grain mustard.

For a PDF version of this recipe, Click here.

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