Andouille Corn Dogs with Creole Mustard

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon Emeril's Original Essence
  • Pinch cayenne
  • 2 cups buttermilk
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil, plus more for frying
  • 2 pounds andouille or smoked sausage, cut into 3 or 4-ounce links
  • 1/4 cup cornstarch
  • 8 (8-inch long) thick wooden skewers
  • 3/4 cup Creole mustard, for dipping

Description

Andouille Corn Dogs With Creole Mustard

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