Here's a recipe for andouille corn poppers, using the smoked Cajun sausage to make corn dog bites that bite back. As the recipe notes, you can substitute cocktail smokies or other sausage. It's from "Southern Living The Way to Fry," featured in today's Buffalo News.
Andouille Corn Poppers
Makes: 6 to 8 servings
Hands-on Time: 30 min.
Total Time: 30 min.
1 (8 ½ -oz.) package corn muffin mix
1 large egg
½ cup buttermilk
1 tsp. Creole seasoning
1 lb. andouille sausage, cut into 1-inch slices*
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, about 90 seconds on each side or until golden brown.
Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jellyroll
pan in a 200° oven. Serve with mustard and cocktail sauce.
*1 (16-oz.) package cocktail-size smoked sausages, drained, may be substituted.
We tested with Bryan Cocktail Smokies.
(From Southern Living The Way to Fry by Norman King, Oxmoor House 2013.)
taggedFood and Drink