Ingredients Jump to Instructions ↓

  1. 1 Egg - beaten

  2. 1 cup 237ml Whole milk

  3. 2 teaspoons 10ml Emeril's Essence - seeNote

  4. 1/2 teaspoon 2 1/2ml Baking powder

  5. 3/4 cup 46g / 1.6oz Yellow cornmeal

  6. 1/2 cup 31g / 1.1oz Flour

  7. 2 teaspoons 10ml Sugar Salt - to taste Cayenne pepper - to taste

  8. 2 lbs 908g / 32oz Andouille or smoked sausage - cut 4 oz links

  9. 8 Wooden skewers

  10. 2 cups 474ml Yellow mustard

Instructions Jump to Ingredients ↑

  1. 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.


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