Andouille Corn Dogs
Prepared in: George Foreman Large Grilling Machine
Makes 8 servings.
1 large egg
1 cup milk
2 tablespoons baking powder
3/4 cup yellow cornmeal
1-1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon hot sauce
1/2 teaspoon Creole seasoning
1-1/2 pounds andouille sausage, cut into 3" long pieces
16 bamboo skewers, cut into 6" lengths
Yellow mustard for dipping
8 cups vegetable oil (only if you are going to
deep fry them)
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 shallow bowl, combine the remaining 1/4 cup flour and the creole seasoning.
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 the excess, then dip in the batter, coating evenly.
You can bake the corndogs in the oven if you’d like (350 degrees until the batter is golden brown). Or, you can heat the vegetable oil in a large, deep pot or electric deep fryer to 360 degrees.
If frying, lay 2-3 corndogs at a time 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 again with Creole seasoning.
Source: QVC’s Bob Bowersox from 2004 (accessed on Archive.org)