Recipe courtesy of Emeril Lagasse
Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
8 corndogs

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
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 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

Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne. Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly. Gently lay the corndogs in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring for overall browning. Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with mustard.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

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