These spicy little andouille corn dog bites are great dipped in mustard and accompanied by your favorite beverage. Great idea for sausage on Game Day!
It’s time for the fair to come to town! When I was in high school I used to love going to the fair. I never went with my parents, because that was not cool, but with the band. These Andouille Corn Dog Bites bring me back to those times…
Yes, I was a band geek. Saxophone in junior high (does anyone call it that anymore) and then flag and rifle in high school. All of the local high school bands came on a certain night during the week the fair was here and performed in the football stadium then we got to run free at the fair.
Fun houses, mediocre rides put together by sketchy carnies and all that FRIED FOOD! Funnel cakes, greasy french fries, and those amazing foot-long corn dogs!
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I love my corn dogs covered in mustard because I was never a fan of ketchup. I think it’s genetic because my boys don’t like ketchup either.
It’s not that I don’t like ketchup because fries would be naked without it, but I think it has its place in the world. If we are talking condiments, let me break it down for you…
It’s not that I don’t like ketchup because fries would be naked without it, but I think it has its place in the world. Like burgers and mixed with relish in a 1000 island dressing. If we are talking condiments, let me break it down for you…
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Regular hamburgers should have a combination of ketchup, mustard, and mayo. Don’t forget the pickles. Fries should have ketchup, salt, and if gourmet, a funky aioli. Hot dogs should have onions, DILL pickles, not those sweet ones, and hot peppers. Like the ones on a Chicago dog.
Corn dogs should only have one thing… Mustard! So what could be better than a corn dog? How about some spicy Cajun Andouille sausage dipped in corn dog batter? Even better!!!
I sliced up some Andouille sausage and covered it in a spicy corn dog batter, with a hint of Old Bay, and deep fried it. The only thing that would be proper to put on the andouille corn dog bites is a spicy mustard!
These are a fun snack that everyone will love, you can make earlier in the day and keep warm, and you can add your favorite mustard!
I currently have 13 jars of mustard in my fridge. A bit obsessive you think? I even make my own homemade Whole Grain Mustard too!
What are your favorite condiments?
- 1 pound Andouille sausage (sliced into 1/2 inch rounds)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 tablespoons sugar
- 4 teaspoons baking powder
- 1 cup milk
- 2 eggs
- 1 tablespoon Old Bay seasoning
- All-purpose flour for dredging (about 1 cup)
- 1 cup spicy brown mustard
- 2 tablespoons Sriracha
- Frying oil
- Slice your sausage and dredge in AP flour. Knock off the extra flour and set aside.
- Heat oil in frying pan or deep fryer to 375F.
- Combine cornmeal, flour, sugar, baking powder, milk, and eggs.
- Mix to combine.
- Dip the dusted slices in the cornmeal batter a few at a time.
- Fry in the pan until golden brown on each side. About 3 minutes.
- Drain on paper towels.
- Keep warm in the oven until ready to serve!
- Mix mustard and Sriracha.
- Use for dipping sauce.
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Nutrition Information:Yield: 45 Serving Size: 1
Amount Per Serving: Calories: 79Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 254mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 3g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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