From the kitchen of, Genêt Hogan, Woodstock, GA, raisedonaroux.com
"These combine all-American flair with the deeply traditional flavors of South Louisiana."
Makes 6 to 8 servings
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
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.