Lunch: Andouille Corn Poppers
Recipe by Lucy Folsom, Atlanta, Georgia These spicy, bite-size versions of corn dogs are irresistible. You'll need about 30 minutes and 1 qt. of oil for frying them.
Ingredients
1 (8 1/2-oz.) package corn muffin mix
1 large egg
1/2 cup buttermilk
1 teaspoon Creole seasoning
1 pound andouille sausage, cut into 1-inch slices*
Peanut oil
Creole mustard
Instructions
Whisk together corn muffin mix and next 3 ingredients. Dip sausages slices in batter, coating well.
Pour oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 375 °. Fry sausages, in batches, 1 1/2 minutes on each side or until golden brown. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200 ° oven. Serve with mustard.
*1 (16-oz.) package cocktail-size smoked sausages, drained, may be substituted. For testing purposes only, we used Bryan Cocktail Smokies.
Reviews
Add a review for Andouille Corn Poppers
Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
