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Andouille Sausage Corn Dog

Serves12
IngredientsEggs, Meat
Day PartDinner, Lunch, Snack
Menu PartSide Dish
Cuisine TypeAmerican
Andouille Sausage Corn Dog

A spicy creole seasoned Andouille sausage, served on a stick, lightly battered and rolled in crushed Mission® Pre-Fried Yellow Round Corn Tortilla Chips, then deep-fried until hot and golden. Served with a creamy Cajun remoulade sauce.

Ingredients

2.5 lbs. Pre-Fried Yellow Round Tortilla Chips
12 each Cooked Andouille Sausage Links
12 each Wooden Sticks, 6"
Cornstarch, as needed
Cornmeal Batter, see related recipe
Cajun Seasoning, as needed
Creamy Cajun Remoulade Sauce, see related recipe

Cornmeal Batter
1 cup All-purpose Flour
2/3 cup Yellow Cornmeal
1/4 cup Sugar
1.5 tsp. Baking Powder
1 tsp. Salt
2 Tbsp. Unsalted Butter, melted
1 each Egg, beaten
1.5 cups Buttermilk
1/2 tsp. Baking Soda

Creamy Cajun Remoulade Sauce
1/2 cup Chopped Celery
1/2 cup Chopped Green Onion
2 Tbsp. Chopped Fresh Parsley
2 each Garlic Cloves , chopped
1.5 cups Mayonnaise
1 Tbsp. Paprika
2 Tbsp. Capers, drained
2 Tbsp. Prepared Horseradish
1 Tbsp. Dijon Mustard
1 Tbsp. Ketchup
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Worchestershire Sauce
1 Tbsp. Cider Vinegar
1 Tbsp. Hot Sauce
1/2 tsp. Salt

Steps

  1. Preheat deep fryer to 350°F.
  2. In batches, place chips in bowl of food processor and pulse until coarse ground and transfer to sheet pan.
  3. To Make Each Corn Dog: Insert all but 2” of stick into Andouille sausage links lengthwise. Pat sausages dry and dredge lightly in cornstarch. Dip into cornmeal batter to evenly coat and immediately roll in crushed chips until evenly coated.
  4. Fry for 2 to 4 minutes or until golden brown and heated through; drain and season with Cajun seasoning as desired.
  5. Serve with a ramekin of creamy Cajun Remoulade sauce for dipping.

Cornmeal Batter

  1. In mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add melted butter, stir to combine, and make a well in center of dry ingredients. Add beaten egg, buttermilk and baking soda; mix until smooth.
  2. Transfer batter to tall and slender container.

Creamy Cajun Remoulade Sauce

  1. Pulse celery, green onion, parsley and garlic in bowl of food processor until coarsely chopped. Add remaining ingredients; pulse 3 or 4 times, stopping to scrape down sides; hold refrigerated.

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