| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Emlive02 | 8 | servings | |
INGREDIENTS
| 1 | Egg; beaten | |
| 1 | c | Whole milk |
| 2 | ts | Emeril.s Essence; see * Note |
| 1/2 | ts | Baking powder |
| 3/4 | c | Yellow cornmeal |
| 1/2 | c | Flour |
| 2 | ts | Sugar |
| Salt; to taste | ||
| Cayenne pepper; to taste | ||
| 2 | lb | Andouille or smoked sausage; cut 4 oz links |
| 8 | Wooden skewers | |
| 2 | c | Yellow mustard |
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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-24-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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