Thursday, June 9, 2016
Cajun Andouille Corn Dog
Yummy gourmet corn dog!
Andouille Sausage is a spicy smoked sausage that is available in a variety of sizes. The quality of Andouille varies too. The best Andouille is made in good butcher shops, especially in Louisiana.
Overall, it seems like the quality of commercial brand sausage has taken a dive in recent years. More companies are making traditional coarse ground meat sausages with a highly processed meat slurry. The reason why is easy to understand. A substantial amount of fat can be blended into a meat slurry. Therefore profits are increased, while quality is sacrificed.
I happened to find a package of large hot dog size Andouille Sausage at a grocery store. After taking a closer look, the it was obvious that the Andouille was made with a smooth meat slurry. Basically, this product was nothing more than Andouille flavored hot dogs, so I figured that making a Cajun Corn Dog was the best option. A spicy Andouille Corn Dog sounded like a tasty idea!
The original Corn Dogs were created in the 1920's and by 1940 they became very popular nationwide. The Corn Dog's popularity can be attributed to vendors marketing corn dogs at county fairs. Corn Dogs ended up being one of the most popular snack food items of them all.
Corn dog batter is similar to corn muffin batter. The batter must be fairly thick, so it will cling to a hot dog. The hot dog must be completely coated. It does not matter if the corn batter coating is perfectly even, because the batter will puff up when it is fried.
Cajun Corn Dog Batter:
This recipe yields enough for about 6 to 8 large hot dogs.
The batter should not be too sweet!
Step 1: Place 1 cup of fine ground corn meal in a mixing bowl.
Add 1 cup of all purpose flour.
Add 1 teaspoon of baking powder.
Add 1/4 teaspoon of baking soda.
Add 1 tablespoon of sugar.
Add 2 pinches of garlic powder.
Add 2 pinches of onion powder.
Add 2 pinches of cayenne pepper.
Add 2 pinches of black pepper.
Add 1 pinch of ground thyme.
Add 1/4 teaspoon of fine ground sea salt.
Mix the dry ingredients together and set the bowl aside.
Step 2: Place 1 large egg in a mixing bowl.
Add 3/4 cup of whole milk (or buttermilk).
Add 1 teaspoon of melted unsalted butter.
Whisk till blended.
Step 3: Slowly pour the wet ingredients on the center of the dry ingredients while stirring with a whisk. Only whisk till the batter is combined.
Step 4: Set the batter aside for 10 minutes.
Stir the batter and check the consistency. The corn dog batter should be like a thick pancake batter. Add a few tablespoons of milk if the batter is too thick.
Cajun Andouille Corn Dog:
This recipe yields 1 Andouille Corn Dog.
There are a few national brand Andouille Sausage products that look more like a hot dog than a real Cajun Andouille Sausage. The cheap look-alike Andouille Sausage actually is the best choice for making today's Corn Dog.
A deep sided pot or a large electric fryer kitchen appliance is required for frying a corn dog. The pot must be wider than the total length of the corn dog and skewer.
Step 1: Heat 6" of vegetable frying oil to 360ºF in a tall wide pot
Step 2: Spear a small 4 to 5 ounce andouille sausage with a thick bamboo skewer. Only run the skewer about halfway into the sausage.
Step 3: Hold the skewer and dip the sausage in the corn dog batter. Twist the skewer, so the sausage twists in the batter.
*Try to completely coat the sausage with batter and do not worry if the batter coating is not perfectly even.
Step 4: Hold the skewer and place the Cajun Corn Dog in the hot frying oil. Try not to let the batter touch the sides or bottom of the pot.
Fry the Cajun Corn Dog till the coating is golden brown.
Step 5: Use tongs to remove the Cajun Corn Dog from the hot oil.
Set the Cajun corn dog on a wire screen roasting rack over a drip pan to remove any excess oil.
Step 6: Place the Cajun Corn Dog on a plate.
Garnish the plate with Italian Parsley sprigs and some pickled okra.
Serve with a ramekin of Louisiana Creole Mustard.
This Cajun Andouille Corn Dog definitely is gourmet street food!