Cajun Corn Dogs with Honey Mustard Ale Sauce
Ingredients
- 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)
Instructions
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.