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Andouille Corn Poppers

Oxmoor House

Hands-on time 30 mins
Total time 30 mins
Yield

Makes 6 to 8 servings

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

How to Make It

  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.

  3. *1 (16-oz.) package cocktail-size smoked sausages, drained, may be substituted. For testing purposes only, we used Bryan Cocktail Smokies.