• Tommy Centola

Andouille Corn Dogs from Emeril Lagasse

Updated: Jan 4

This weekend is the frist full weekend of parades in the city of New Orleans. When I think of food at a parade, I think of Corn Dogs and Sausage on a stick. I found this recipe in Emeril’s Every Day’s a Party cookbook. For this Corn Dog, he replaces the hot dog with a piece of  Andouille Sausage. It is a great twist on a parade staple.

  1. 1 large egg

  2. 1 cup milk

  3. 2 tablespoons baking powder

  4. 3/4 cup yellow cornmeal

  5. 1 1/4 cups bleached all-purpose flour

  6. 2 tablespoons sugar

  7. 1 teaspoon salt

  8. 1 teaspoon hot sauce

  9. 1/2 teaspoon Creole Seasoning, plus some for garnish

  10. 8 cups vegetable oil

  11. 1 1/2 pounds andouille sausage, cut into eight 3-inch-long pieces

  12. 16 bamboo skewers, cut into 6-inch lengths

  13. Yellow 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.

Enjoy!!!

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