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Corn Dogs

Type: Meat
Courses: Snacks, Starters and appetizers
Serves: 8 people

Recipe Ingredients

1   Egg - beaten
1 cup 237mlWhole milk
2 teaspoons 10mlEmeril's Essence - see * Note
1/2 teaspoon 2.5mlBaking powder
3/4 cup 46g / 1.6ozYellow cornmeal
1/2 cup 31g / 1.1ozFlour
2 teaspoons 10mlSugar
  Salt - to taste
  Cayenne pepper - to taste
2 lbs 908g / 32ozAndouille or smoked sausage - cut 4 oz links
8   Wooden skewers
2 cups 474mlYellow mustard

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the fryer.

In a mixing bowl, whisk the egg and milk together. Whisk in the Emeril's 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.

This recipe yields 8 corndogs.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A17 broadcast 02-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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