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
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.
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