Andouille Corn Poppers
Another appetizer that was an incredible hit. My husband in particular had to force himself to avoid the appetizer table just so he wouldn't be tempted to eat every single one of these corn poppers! Once again, I had to use kielbasa sausage instead of andouille, but as far as I can tell my guests didn't have any complaints. Mine didn't turn out as pretty as Elizabeth's, and it was very frustrating because I had to watch them very carefully in the oil (they kept coming apart). Luckily I had purchased some Creole mustard when Will and I were in New Orleans, and it served as a fantastic dip for the corn poppers.
Adapted from Southern Living March 2008
- 1 (8 1/2-oz.) package corn muffin mix
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon Creole seasoning
- 1 pound andouille sausage, cut into 1-inch slices and casings removed
- Peanut oil
- Creole mustard
1. Whisk together corn muffin mix and next 2 ingredients.
2. Mix in Creole Seasoning.
3. Dip sausages slices in batter, coating lightly since the corn muffing mix will puff when in the oil.
4. Pour oil to depth of 1 inch into a Dutch oven; heat over medium-high heat to 375°. Fry sausages, in small batches, 1 1/2 minutes on each side or until golden brown.
5. Drain on paper towels. Keep warm on a wire rack in an aluminum foil-lined jelly-roll pan in a 200° oven. Serve with mustard.