Cajun Corn Pups

Cajun Corn Pups Recipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
From the kitchen of, Genêt Hogan, Woodstock, GA, raisedonaroux.com

"These combine all-American flair with the deeply traditional flavors of South Louisiana."

Yield:

Makes 6 to 8 servings

Recipe from

Southern Living

Ingredients

1 (7.5-oz.) package corn muffin mix
1/3 cup cold beer
1 large egg, lightly beaten
1 1/4 teaspoons Creole seasoning
1/4 teaspoon garlic powder
1 (1-lb.) package andouille sausage
Vegetable oil
Creole mustard

Preparation

Whisk together corn muffin mix, cold beer, egg, Creole seasoning, and garlic powder in a medium bowl. Cut sausage into 1-inch slices. Dip sausages in batter, coating well. Pour vegetable oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 340°. Fry sausages, in batches, 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 Creole mustard.

Genét Hogan, Woodstock, GA, raisedonaroux.com,

Southern Living

February 2014
My Notes

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

Add Note