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Ingredients

• 1 1/2 cups yellow cornmeal
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon Essence, recipe follows
• 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

Food Network Invites You To Try This Andouille Corndogs With Creole Mustard Recipe From Emeril Lagasse.

Food Network