Andouille Corn Poppers

Andouille Corn Poppers Recipe

Oxmoor House

These spicy, bite-size versions of corn dogs are irresistible. You'll need about 30 minutes and 1 qt. of oil for frying them.

Yield:

Makes 6 to 8 servings
Total time: 30 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

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

Preparation

1. Whisk together corn muffin mix and next 3 ingredients. Dip sausages slices in batter, coating well.

2. 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.

Lucy Folsom, Atlanta, Georgia,

Southern Living

March 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note