Aidells Andouille Mini-Corn Dogs
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Meal-Course | Lunch Appetizer |
| Cuisine | American |
| Characteristics | Quick & Easy |
| Holiday/Celebrations | Super Bowl |
| Preparation Method | Bake |
| Standard Key Words |
Description
This recipe is a surprising and fun alternative to standard pigs in a blanket. Make these “corn dogs” with our Andouille Minis (as the recipe specifies), or for a non-spicy, kid-friendly version, use Chicken & Apple Minis instead.
Ingredients
| 1 1/4 | c | cornmeal |
| 1 | T | baking powder |
| 1 | T | sugar |
| 1 | t | salt |
| 1/4 | t | baking soda |
| 4 | T | unsalted butter (cut into ½-inch pieces) |
| 1 | large egg | |
| 3/4 | c | buttermilk |
| 1 | 12-ounce package (32 mini links) aidells andouille sausage minis | |
| 1 | sli | all purpose flour (1) |
Instructions
Preheat oven to 375 degrees.
In a bowl, stir together the flour, cornmeal, baking powder, sugar, salt and baking soda. Cut in the butter with a fork or pastry cutter until the mixture resembles wet sand.
Beat the egg with the buttermilk and add to the dry ingredients. Stir until combined.
Turn onto a well-floured work surface and knead 3 to 4 times. Roll 1/4-inch thick and cut with a 1-inch round cookie cutter or biscuit cutter. Place a sausage mini in the center of each dough round and roll the dough around the sausage. Press to seal the ends together. Place seam side up on a greased baking sheet and bake for 12-15 minutes until the cornbread is golden. Let cool for 5-10 minutes before removing from pan.
Serve warm or at room temperature with your choice of mustards.