Andouille sausage corn dogs


Chef Evan Davis

Capital Hotel


1 1/4 cup All-Purpose Flour

1 tea Kosher Salt

3/4 cup Cornmeal (yellow or white)

4 Tlbs. Sugar

1 tea. Baking Powder

2 Eggs, whisked

3/4 cup Milk

Pre-cooked Andouille Sausages

Wooden skewers

Oil for frying (Canola or Peanut)


Heat the oil to 350° degrees. Insert a wooden skewer into each andouille sausages being careful that they go right down the center. Combine all the dry ingredients; add eggs and milk. Whisk until there are no lumps and you have a smooth batter. In batches, dip sausages into the batter and then into the fryer. Do not over crowd your fryer. Fry until golden brown. Drain on paper towels.