Corn Dogs
19 ingredients
13 steps
Ingredients
- 1 egg, beaten
- 1 cup whole milk
- 2 teaspoons Essence, recipe follows
- 1/2 teaspoon baking powder
- 3/4 cup yellow cornmeal
- 1/2 cup flour
- 2 teaspoons sugar
- Salt and cayenne
- 2 pounds andouille or smoked sausage, cut into 4-ounce links
- 8 wooden skewers
- 2 cups yellow mustard
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
-
1Preheat the fryer.
-
2In a mixing bowl, whisk the egg and milk together.
-
3Whisk in the Essence, baking powder, cornmeal, flour, and sugar.
-
4Whisk until smooth.
-
5Season with salt and cayenne.
-
6Spear the sausage links leaving a 1/2-inch from the top.
-
7Dip each sausage in the batter, coating the sausage evenly.
-
8Gently lay the corndogs in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring for overall browning.
-
9Remove the corndogs from the oil and drain on a paper-lined plate.
-
10Season the corndogs with Essence.
-
11Serve the corndogs with mustard.
-
12Combine all ingredients thoroughly.
-
13Yield: 2/3 cup
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