Andouille Sausage Corn Dogs

With 25 years experience as an executive chef & restaurant proprietor, rest assured that Chaumette’s Exec Chef Rob Beasley has scores of crowd-pleasing recipes. We asked Chef to share some favorite appetizers for entertaining, and his Andouille Sausage Corn Dogs immediately came to mind. Enjoy!

RECIPE

1 1/2 cup All-purpose flour
1/2 cup Corn meal
2 tsp Baking powder
1 Tbsp Sugar
1 tsp Kosher salt
1/2 tsp White pepper
1/2 tsp Black pepper
1 cup Whole milk
1 Tbsp Honey
2 Eggs, slightly beaten
2 Tbsp Butter, melted
1/2 cup Green onions, sliced thin
2 lbs Andouille sausage, cut in 1 inch thick links
4 cup Vegetable oil

method

Mix flour, cornmeal, baking powder, sugar, salt, and both peppers. Add the milk, honey, eggs and butter, then mix well. Fold in the green onions. Meanwhile, heat vegetable oil to 325 degrees in a sauce pot. Spear each piece of sausage with a skewer and dip into the batter until well coated. Carefully place in oil while pushing the sausage off of the skewer with a fork. Fry until golden brown on all sides, about four minutes. Drain and put a skewer or pick in. Dip dogs in creole mustard or your favorite whole grain mustard.