Corn Dogs

Recipe Ingredients

1		Egg - beaten
1 cup	237ml	Whole milk
2 teaspoons	10ml	Emeril's Essence - see * Note
1/2 teaspoon	2.5ml	Baking powder
3/4 cup	46g / 1.6oz	Yellow cornmeal
1/2 cup	31g / 1.1oz	Flour
2 teaspoons	10ml	Sugar
		Salt - to taste
		Cayenne pepper - to taste
2 lbs	908g / 32oz	Andouille or smoked sausage - cut 4 oz links
8		Wooden skewers
2 cups	474ml	Yellow 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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