Finger Food Friday: Cajun Corn Dogs with Honey Mustard Ale Sauce


Pigs in a Blanket

Cajun Corn Dogs with Honey Mustard Ale Sauce

Friday has finally arrived.  Whew!  It’s been a hectic week and I’m so ready for the weekend.  The hubby and I are tackling some long-over-due house renovations, so let me apologize now for any untimely posts.  I don’t have adequate access to my kitchen or the computer.  Hopefully, the craziness will end in about two weeks.  Amid the chaos, though, I was able to sneak into the kitchen late last night for some much needed cooking therapy and a home-cooked meal.  But I have to confess, I didn’t prepare a full-fledged dinner.  It was a finger food.  That’s right. I had my Finger Food Friday on Thursday!  I admit I felt guilty partying without you, but it was either a day early or not at all.  What I ended up making were these super-savory Cajun Corn Dogs.  Oh yeah!  I made these babies with andouille sausage and a highly-seasoned (not highly spicy) batter of Zatarain’s Fish-Fri and beer.  The coating went on thick but fried up light and flavorful.  I also threw together a honey mustard ale dipping sauce using the same beer I added to the batter.  I then follow everything up with a refreshing pint of, you guessed it, that same beer!  One beer three ways. In my case, that beer was Terrapin Hopsecutioner–all enjoyed while watching Swamp People with the family.  Does it get any better than that?  Not for me, at least not on a crazy Thursday!

Until next week …

Cajun Corn Dogs with Honey Mustard Ale Sauce Recipe

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1 pound good quality andouille smoked sausage
1/2 cup cornstarch
1 cup Zatarain’s Seasoned Fish-Fri
2 tablespoons all purpose flour
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 1/4 to 1 1/2 cups beer (I use Terrapin Hopsecutioner)
Wooden skewers (number and size depend on serving size)
Peanut or canola oil, for frying
Honey Mustard Ale Sauce, for dipping (see recipe)

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.  Cut andouille into desired lengths and place on baking sheet.  Bake until cooked through and crispy, 15-20 minutes.  Remove from oven and let cool.  Meanwhile, place oil in a large deep skillet or electric fryer and heat to 375 degrees.  Thread andouille onto skewers; set aside.  Place cornstarch in a large, shallow dish.  In a large bowl, combine Fish-Fri, flour, Creole seasoning, garlic powder and salt; whisk in enough beer to create a thick, pasty consistency.  Working in batches, dredge skewers in cornstarch then dip in batter.  Fry in hot oil until golden brown, about 3 minutes.  Drain on a wire rack or stack of paper towels.  Serve warm or at room temperature with Honey Mustard Ale Sauce or your favorite mustard.  Makes 4-6 appetizer servings.

Honey Mustard Ale Sauce Recipe

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Print Recipe

1/2 cup Dijon mustard
1/4 cup honey
2 tablespoons brown sugar
1/4 cup beer (I use Terrapin Hopsecutioner)

In a medium bowl, combine mustard, honey and brown sugar.  Add beer and whisk until until combined.  Makes 1 cup.

Genêt

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